Press Stories

FILTER BY:

2020

Order Your Food From Irfan Bhai To Experience The Exotic Flavours Of Lucknow
NDTV Food, March, 2020

Order Your Food From Irfan Bhai To Experience The Exotic Flavours Of Lucknow

Staying at home and missing going to your favourite restaurants for some lip-smacking food? Worry not; treat yourself to some soul-stirring Indian Mughlai food by Irfan Bhai, right in the comfort of your home. Cross Border Kitchens, an Internet backed Food & Beverage company has added another food delivery brand- Irfan Bhai - that is an ode to the Lucknawi cuisine. The team has curated an exotic menu that takes you to the aromatic lanes of the City of Nawabs while sitting at your home. Relish on the delicateness of khichda, galawat, the makhmali qorma and Paya nahari or the sumptuousness of biryanis, and the sweetness of sheer.

Read More
The great Indian restaurant reinvention
hindustan times, June, 2020

The great Indian restaurant reinvention

Cross-Border Kitchens started operations last year as a cloud kitchen service doing home delivery with many different brands. Ishita Yashvi who is one of the founders mailed me about their service a couple of months ago. Then the folks at Cross-Border Kitchens got busy trying to help daily wagers and migrant workers and we lost touch.

This Eid, Ishita mailed to ask if I would review their Eid feast. I said yes and wondered what the food would be like. It started badly. The order arrived an hour later than promised – a capital offence in this business – by which stage I had already eaten dinner. So I ate it over the next two days in bits and pieces. To my surprise, it was very good.

Read More
Fine dining: surviving takeout
the hindu, June, 2020

Fine dining: surviving takeout

In India, too, food delivery is seeing a move away from an emphasis on price to quality and brand. Before Covid-19, an average order value (AOV) may have been ₹300. However now, with the entry of top restaurants into the delivery business, the attention is on premium. “Consumer preference [cognisant of hygiene and safety] has changed from deep discounting and anonymous cloud kitchens to quality. Brands that were extremely low AOV are now finding it difficult to stay relevant, and even aggregators like Zomato and Swiggy have shifted their focus from deals and discounts to hygiene, family combos and health foods,” says Ishita Sudha Yashvi, co-founder of Cross Border Kitchens, which runs seven delivery brands across the NCR.

Read More
Product to Brand in Times of COVID-19
adgully, September, 2020

Product to Brand in Times of COVID-19

If you think your product and brand are one and the same thing – you are wrong.  The logic behind product to brand rests on the remarkably simple human need to connect. Let me explain. Why do we choose to visit a salon / fruit vendor / tailor that’s nowhere close to our home? Often, it is not because nobody else is able to offer a better or at par product or service at a shorter distance. We choose to travel farther and inconvenience ourselves for the simple reason that we have built a ‘relationship’ with that person / vendor over time. We may like their value system or their customer dealing but the bottom line is – we trust them, and we like them.

Read More
economic times, May, 2020

Cross Border Kitchens sees 12% hike in cart value during lockdown

Cross Border Kitchens (CBK), a multi-brand, multi-kitchen, multi-format internet-driven f&b company operates three kitchens in Delhi NCR. Currently, the company has expanded its delivery area covering the central Delhi amid lockdown. According to Ahsan Ali Qureshi, Co-Founder, Cross Border Kitchens, the company has witnessed a 20-25% increase in order conversions during the lockdown period. ET Hospitality spoke to Qureshi to know how profitable the cloud-kitchen business is in the time of Corona.

Read More