WHY
SOUS VIDE?
It's the same technique in Michelin-starred restaurants worldwide. And it's the only cooking method good enough for Ultimate Chicken.
FRENCH FOR
"UNDER VACUUM"
Sous vide was invented in France in the 1970s by chef Georges Pralus and food scientist Bruno Goussault. They discovered that cooking food in a vacuum-sealed bag, submerged in precisely temperature-controlled water, produced results no other method could match.
The technique was adopted by the world's greatest restaurants. Thomas Keller, Heston Blumenthal, Joël Robuchon — every chef at the pinnacle of the industry cooks this way.
We brought it to ready-to-eat protein. First time in India.
STEP BY STEP,
NO SHORTCUTS.
Marinate
Each chicken breast is hand-marinated in our proprietary flavor blends. No MSG. No artificial flavor enhancers. Just real spices, real ingredients, real flavor that actually penetrates the meat — not just coats the surface.
Vacuum Seal
Every piece is sealed in our food-grade PP/PE/PA pouches. No BPA. No PVC. The vacuum creates a perfect environment for the sous vide process — no air, no oxidation, locked flavor.
Sous Vide at 63°C
63°C is the precise safe temperature for chicken — as mandated by food safety science. Traditional cooking overshoots this wildly, destroying moisture and nutrients. We're exact. The water bath maintains this temperature with ±0.1°C precision.
Ready to Eat
No heating required. No cooling required. The pouch is shelf-stable for 30 days refrigerated, 12 months frozen. Open and eat. Straight from the wrapper. This is the future of protein convenience.
SIX REASONS
IT'S BETTER.
Juicier Chicken, Every Time
Traditional cooking methods dry out chicken because high heat forces moisture out. Sous vide keeps every drop of moisture inside the pouch. The result is chicken breast so juicy it barely resembles what you're used to.
Maximum Nutrient Retention
High-heat cooking destroys heat-sensitive vitamins and denatures proteins inefficiently. Low-temperature sous vide preserves more B vitamins, maintains protein quality, and keeps the nutritional profile intact.
Kills All Bacteria Safely
63°C for sufficient time is scientifically proven to kill Salmonella, E.coli, and all other common food pathogens. It's safer than traditional methods because the entire piece reaches the target temperature — not just the surface.
Consistent Results Every Batch
There's no "good batch" and "bad batch" with sous vide. The physics don't change. 63°C water bath = perfectly cooked chicken. Every. Single. Time. That's why Michelin-starred restaurants use this exclusively.
No Preservatives Needed
The vacuum seal + precise cooking creates an environment where bacteria cannot survive or grow. No synthetic preservatives needed. No sodium benzoate, no sorbates, no nitrates. Clean label because the science handles preservation.
Eat at Any Temperature
Because sous vide chicken is already perfectly cooked, it doesn't need to be served hot. Cold, room temperature, or warm — the texture and flavor hold. Eat from the wrapper on your way to class.
SOUS VIDE vs THE REST
| Factor | Sous Vide ✓ | Pan Fry | Oven / Grill |
|---|---|---|---|
| Temperature Control | ±0.1°C precision | Uncontrolled | Uneven |
| Moisture Retention | ★★★★★ | ★★ | ★★★ |
| Nutrient Retention | ★★★★★ | ★★★ | ★★★ |
| Consistency | Every batch identical | Variable | Variable |
| Bacteria Elimination | 100% (scientifically validated) | ~95% | ~95% |
| Ready to Eat (cold)? | Yes, perfect | No | No |
| Preservatives Needed? | Zero | Depends on storage | Depends on storage |
TASTE THE
DIFFERENCE.
Launching at BITS Pilani first. Join the waitlist to be among the first.
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