The opportunity
Paneer is on almost every North Indian menu, and restaurants, dhabas, caterers and sweet shops use large quantities of paneer, curd, cream and khoa every day. Many buy from informal suppliers whose quality and timing vary, and adulterated or rubbery paneer is a common complaint. Restaurants need a supplier who turns up every morning with the same quality. Dense restaurant clusters in cities and along highways make a delivery route practical, and wedding seasons sharply raise caterer demand.