Hotels, ashrams and cafes in Rishikesh, a mostly vegetarian pilgrim town, and hotels and caterers in Mussoorie and Dehradun use paneer and curd every day. A clean, reliable unit can supply them with milk from local dairy farmers.
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This unit buys fresh milk each morning and makes paneer, dahi (curd) and a little ghee, packed and chilled for hotels, caterers and shops. It can start small and grow with orders.
Dairy is the single largest farm-investment line in NABARD's 2023-24 credit plan for Dehradun, at ₹147.24cr, and the plan notes that cow and buffalo rearing is popular with women's self-help groups. So milk is available close by. On the buying side, the district includes Rishikesh, a pilgrim and yoga town where most kitchens are vegetarian, and Mussoorie, a busy hill resort, along with the capital's own hotels and wedding caterers.
You need an FSSAI food licence, a milk chilling tank, a paneer press, a cold room and a small refrigerated van. Test every batch of milk for fat and adulteration. The hard part is trust and the cold chain: buyers have been let down by fake or starchy paneer, milk supply dips in the hot months, and one spoiled delivery can lose a hotel account. Packed paneer from large dairies also sets the price you must match.
Start with a few hotels and ashrams in Rishikesh and caterers in Dehradun. Offer tasting samples and a fixed daily delivery time, then add sweet shops and grocery stores once your supply is steady.
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What the district has
See everything the district has, and loses, on the Dehradun district page.
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