Ready-to-eat Hyderabadi haleem in shelf-stable pouches

This unit cooks haleem, the slow-cooked mix of meat, wheat, lentils and spices, in large batches and seals it in retort pouches (thick foil packs heated under pressure after sealing, so the food keeps without a fridge). You can offer mutton, chicken and vegetarian versions.

Hyderabadi haleem holds a GI tag (a geographical indication, which links the name to the place), and the city is famous for it during Ramzan, when haleem counters open across the Old City and beyond. The rest of the year it is hard to find, and Hyderabadis living elsewhere have few ways to get the real taste. The city's airport and rail links help send stock across India.

You need an FSSAI licence that covers meat products, meat from licensed slaughterhouses, halal certification, a retort machine, a pouch sealer and lab tests for every batch. Check whether you must register as an authorised user to print the GI name on packs. The hard part is food safety: each recipe and pouch size must be tested to prove the heating kills harmful germs, and one bad batch can sink the brand. Some packaged haleem is already sold, so taste must hold up.

Sell through online marketplaces, your own website and grocery stores in other cities, and later through exporters once you hold the approvals export needs.