We don’t just feed teams.
We fuel ambition.
Momo Chutney was born from a simple observation: Corporate food was either healthy but boring, or delicious but sleep-inducing. We decided to fix the “2:30 PM Slump” for good.
The Intersection of Taste & Science
The Realization
It started when Chef Joshna C. (Ex-Taj Hotels) realized that mass catering often sacrificed the soul of food for scale. She wanted to bring the nuance of 5-star hospitality to the office desk.
The Alliance
She joined forces with Swapnil S. (Clinical Nutritionist, Ex-Fortis), who was tired of seeing “healthy food” equated with boiled vegetables. Together, they cracked the code: Traditional Cooking + Data-driven Macros
The Impact
Today, Momo Chutney serves thousands of meals across Bangalore, proving that you don’t need palm oil, excess sugar, or shortcuts to make food taste like home.
Our Non-Negotiables
We are transparent about what goes into our food and how it reaches you.
Honest Ingredients
We don’t use “refined oil”. We use A2 Bilona Ghee from Kasutam and Cold Pressed oils. Our millets come directly from Milletamma collectives.
Zero Plastic Policy
We hate landfills. Our individual meal boxes are made from Sugarcane Bagasse and Cornstarch. Even our event cutlery is biodegradable Areca leaf or reusable steel.
Hygiene First
Our kitchen in Bangalore operates with hospital-grade hygiene protocols. Staff temperature checks, sanitized fleets, and tamper-proof sealing are standard.
Meet The Experts
Chef Joshna C.
Culinary Head
With 7+ years at luxury hotels like the Taj, Joshna brings the art of flavor layering and presentation to corporate dining.
Swapnil S.
Wellness Head
A clinical nutritionist formerly with Fortis, Swapnil ensures every menu balances glycemic load, protein, and fibre.