Ordering in is now an indispensable part of daily life. That’s why restaurants are getting that sinking feeling
New Delhi: For a little under two years now, Rajat Rekhi has been doing brisk business selling West Asian cuisine from inside a tiny kitchen tucked away in south Delhi, which only delivers via online platforms. In December 2017, Rekhi soft-launched his kitchen selling meze platters and kebabs through Zomato, and later listed it on Swiggy. Buoyed by healthy demand for the food at upwards of ₹1,000 per order, Rekhi has been working on another cloud kitchen concept to sell burritos and wraps. However, a set of new rules put in place by food aggregator Zomato that now require restaurants to restrict food preparation time to 15 minutes has stumped Rekhi. “We make food from scratch and if you want food fresh-to-table... sorry, it cannot happen in such a short time," he said.
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