Prasuma to launch one Momo Kitchen every week

Aims at having more than 200 kitchens by the end of 2025

Prasuma ventured into the cloud kitchen space with Momo Kitchen in early 2022 to mark its offline presence and to offer consumers seamless access to Prasuma’s portfolio across all consumption occasions. The cloud kitchen is now expanding its footprint expeditiously, launching one kitchen every week, and aims at having more than 200 by the end of 2025. The brand has registered impressive growth in just over six months, launching 18 kitchens in three cities, with one kitchen launched almost every week.

On the back of the positive reviews and repeat purchases amassed by Prasuma Momo Kitchens, the brand is now looking at aggressive expansion. The objective is to elevate the Momo eating experience in India with its unwavering quality, unique products, and innovative packaging. Prasuma aims to expand its footprint across Mumbai, Delhi, Bangalore, Chennai, Pune, Kolkata, Hyderabad and beyond. 

Every Prasuma Cloud Kitchen is growing at more than 30 per cent month on month and is registering about 100 orders per day within just three months of launch. The concept has thrived thanks to its customer loyalty and the Brand’s iconic standing amongst Momo lovers. Innovative packaging, customer-centric operations, scalable distribution, and a product mix that stands out in the highly competitive industry have also supported this feat.

It offers a DIY model where customers can choose their filling – vegetables, chicken, mutton, cheese – and their cooking style – steamed, crispy fried, authentic gyoza or even their innovation - The CheeseMo. Further, consumers can pick from 6 unique sauces ranging from a Spicy Momo Chutney, and Crispy Chilli Oil to a Tangy Thai Tom Yum sauce. Besides offering the ultimate Momo trial and taste experience, the Cloud Kitchens also offer the Brand’s widely appreciated and enjoyed Spring Rolls and Baos. Their plans are elaborate and nonstop as focus on constant innovation is something that they plan to harness within this business model much like they do in their other businesses.

Speaking on the brand’s future plans, Lisa Suwal, CEO, Prasuma, said, “With breakneck innovations and a growing consumer appetite for new offerings, this is an invigorating time to be in the food industry. At a time when the quality of food is constantly in the limelight, we are proud to offer our consumers our high quality, tasty dishes through our Momo Kitchens, which have garnered much traction in a short span. We are catering to the same consumer who loves our Momos at home in a different consumption occasion in addition to new consumers. From gourmet sauces to our authentic gyoza technique, there’s much to devour at our Momo Kitchens. Our concept is unique since we have invested heavily in our products, quality, and packaging to deliver an experience of street food like no other.”

She added, “Quality and hygiene remain at the centre of our manufacturing units and cloud kitchens. We are also constantly looking to evolve in terms of cooking styles, packaging and presentation. We look forward to staying on this course, introducing 30 kitchens by 2023 and 200 kitchens in 3 years, delighting many more Momo lovers with our offerings. Every product from our kitchen will be of higher quality, nutritional content and taste. We are a young bunch of foodies that love to experiment and innovate.”

Prasuma’s most recent launch, Bao Buns have taken the market by storm and have added yet another feather to its culinary cap. Customers are readily indulging in new and exciting food items, providing an impetus for the brand to continue introducing new flavours and products in the coming months.


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