Today Vyas works seven hours a day, five days a week in her kitchen, serving up a bevy of Indian vegetarian staples, from street food favorites to lentils and rice according to the app’s weekly set menus.
“I don’t understand marketing or how to run a business but I know how to cook. So, the current partnership helps me focus on just that while Curryful takes care of the rest,” Vyas told AFP.
She pockets up to $150 a month after accounting for the commissions and costs, but hopes to earn more as the orders increase.
In contrast, a chef at a bricks-and-mortar restaurant takes home a monthly wage of between $300 and $1,000 for working six days a week.
With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.
Swiggy, for example, has invested 2.5 billion rupees ($35.3 million) in opening 1,000 cloud kitchens across the nation.
Back in her Mumbai kitchen, Sahijwala is elated to have embarked on a career at an age when her contemporaries are eyeing retirement.
Over the past year, she has seen her profit grow to $200 a month, but more importantly, she said, “my passion has finally found an outlet.
“I am just glad life has given me this chance.”
PICTURES BY PUNIT PARANJPE.