About Eat-Meal

Eat-Meal is a brand of SVNM Hospitality Pvt. Ltd., based in Navrangpura, Ahmedabad. We make preservative-free, ready-to-eat Indian meals and ready-to-cook gravies for other people's kitchens.

Star anise on a wooden spoon with cinnamon sticks

Recipes developed by SVNM Hospitality

Every Eat-Meal recipe is developed by SVNM Hospitality, and every batch is made to deliver the same taste regardless of who prepares it. That consistency is what lets a kitchen put our dishes on its menu and keep them there.

The catalogue runs in two directions. The ready-to-serve range is six most loved Indian mains, from Punjabi chole to dal makhani, that go from pack to plate. The HoReCa range is seven ready-to-cook bases, from brown gravy to pizza sauce, that a chef builds their own dishes on.

Everything is made without preservatives, keeps for 12 months and needs no refrigeration. That is what lets a kitchen hold stock without a cold chain, and stop the daily run for perishables.

We sell business to business only: hotels, restaurants, cloud kitchens, caterers and distributors. There is no retail line and no price list on this site, because what a distributor needs and what a small restaurant needs are different conversations. Send us the range and the volume and we will come back to you.

Brand owner: SVNM Hospitality Pvt. Ltd.
Based in: Navrangpura, Ahmedabad
Ready to serve: 6 Indian mains
HoReCa range: 7 gravies and sauces
Coming soon: 3 more products
Sold to: Businesses only

Bowls of whole and ground spices with cinnamon and star anise

Empower any kitchen

Our aim is simple: let hotels, restaurants, cloud kitchens and even small outlets serve a wide range of Indian and fusion dishes with minimal staff and effort. The gravies handle the heavy lifting, so your team can focus on creativity, customer service and growing the business.

Who we supply

Hotels
Stock pantries and rooms with meals guests can heat and serve themselves, using just a microwave or kettle.
Restaurants
Add Indian, continental or fusion dishes to the menu without hiring more chefs.
Cloud kitchens
Run a wide menu from a small kitchen, with low investment and minimal staff.
Caterers
Consistent, high-quality meals for banquets, parties and events of any size.
Distributors
Twelve months on the shelf with no cold chain, so stock stores and travels easily.