If I were to do 3 meals a day (1500 calories is low but let's say I snack inbetween meals) and $13 per meal on average, this will cost me $39/day, $273/wk, $1092/m. Maybe that's unfair. Maybe I use this to supplement one meal a day and cook the rest. That's $364/m to supplement lunch and I'd still probably have to cook some rice to go along with that. I just checked my local Indian restaurants on Postmates in San Fra…
"can't I figure out what the macros are by asking the chef for an ingredient list?" It's possible but the burden of doing so means most people would abandon it after a few days.
If you're eating the same meal every day and/or every meal, it's actually pretty easy..
I hate to be pedantic about this but it bothers me that in the west, "saag" has been taken to only mean spinach. There are other leafy greens that saag can be made out of: mustard leaves, for example is a popular one. Fenugreek leaves is another one. Anyway, good luck with the business, but it would be great if you promoted the more accurate definition of saag. "spinach _or_ other greens" instead of "spinach _and_ ot…
On their website they state at the top: "saag [/sa:g/] is an Indian curry of delicately spiced spinach and other greens"
I'm not sure if it was always there or done as a response to you.
Please be aware of the underlying business model. You are being sold 500 calories worth of food for $14. That means that for an average, moderately active human, the cost of eating a diet of this is ~$52/day. Yes, it is good macro-nutrients (probably). Yes, you're not going to eat this 4 times a day. Yes, it's vegetarian so you get your signaling points. But this is a $52/day niche meal service is targeted at rich (s…
Pretty sure almost everyone on this site can do basic multiplication, I'm not sure the aggressive "warning" is necessary.
ignoring the price issue which many have discussed, I love the MVP aspect of this. only one thing to cook and then throw in the protein add-on. I love that you're obviously driving this around yourself.
If you can make the pricing more competitive with local delivery (which would also have more options) and figure out how to ship like Blue Apron I think I'd happily sign up. Even more so if there were additional meals added, but for an MVP to test the idea this is great.
Ok. If that is enough of a value prop, are we going to see startups offering KungPao as a service, Udon as a Service, Sushi as a service and so on - it doesn't compute. I really wish you success, since I'm sure/hoping you have other things on your roadmap, but am not convinced this is a sustainable business model at the moment.
Especially at $12 a serving... I find it really hard to believe you can't find a restaurant serving fresh Saag in San Francisco for that price. It is a very nice website though.
I live in SF, and I ordered a sample of this product. I could (and have) found Saag nearby for a similar price point, but when you take it as a meal the benefits become more clear, as you don't pay tip and drinks are a lot cheaper.
I like the pun on on XaaS, but the price just seems outrageous. Why so high? I know UK is not your market, but here is a comparison of the first two grocery store own-brand saags I found: £1.65/$2 - https://groceries.morrisons.com/webshop/product/Morrisons-Th... £2/$2.43 - https://www.tesco.com/groceries/en-GB/products/293944759 Perhaps you don't get as much protein with these though. (Incidentally why is everything…
Eating fat is going to kill you, consuming sugar certainly will. The only thing left is protein.
I believe this is a niche service and I wish you best of luck and hope you succeed.
I would love to understand how you produce the product currently (are you outsourcing to a local commissary and if so, how are you controlling the quality?) and how you intend to scale the business.
It's been mentioned here multiple times that the idea is equivalent to a restaurant which offers delivery followed by comments suggesting the difference between your service and a traditional restaurant is that you offer "fully customizable calorie counts and macronutrient proportions". How do you ensure consistency? How would you handle competition?
Two thoughts: First, $12/pound is too expensive. Yes, I know you've got delivery and other costs, and it's best to start high. But know you'll need to reduce the price over time. Second, consider pitching this to the keto market. Spinach + fat is a great keto item. It's really hard to order keto-friendly takeout. Might fill a niche.
We intend to drop the price aggressively as we scale through volume and automation, but we need to get traction before we can do that. We do have a keto-friendly variant (Classic Saag Paneer), and we'd love to make inroads into the keto market. Would to love to hear your thoughts on how we might do that -- feel free to email me at soham@pashi.com
I’d actually prefer a cheaper package that uses the same ingredient but is frozen and shipped in bulk (e.g. 10+ servings). Any thoughts on something like that?
I am a little fuzzy on the difference between saag and palak. I frequently order something with one or the other in the name at a restaurant, and it's generally ok, but some places I like it much better than others. Some recipes seem like they must have more cream or butter, and some are darker and more oily and have more spinach. I prefer the latter, but I'm not sure what ingredients this is reflective of or if it h…
Saag is the generic term for a curry of leafy vegetables ( https://en.wikipedia.org/wiki/Saag ), and Palak means spinach. Saag Paneer and Palak Paneer are often used interchangeably in the US. The quality of these dishes does vary widely from establishment to establishment, despite sharing the same basic construction. If you want a more oil-based Saag, take a look at our Saag tofu, which is dairy-free.
Yes, so that is consistent with what I have read previously on the internet, that they are overlapping terms, but what I see empirically in restaurants where I live is that the terms are correlated with two different clusters or modes, and I tend to prefer the ones that are called "palak". Yet you might logically assume that means that I like spinach and the others have different types of greens. I don't believe that is so; it's the rest of it that is the major difference, not the greens.