it’s tempayy time
Time to give your taste buds a much-needed respite from the traditional vegetarian protein options. We, at Vegolution, have launched HELLO TEMPAYY, a super bean-based, easy to cook food that can be adapted across cuisines, meal occasions and cooking styles. Tempayy (also known as Tempeh or Tempe) is a delicious, nutritious, wholesome and 100% vegetarian protein-rich food made by fermenting the best quality non-GMO soybeans. HELLO TEMPAYY is currently available in 4 exciting variants-Natural, Simply Sriracha, Szechuan Chilli and Tawa Masala. Go meet TEMPAYY at www.hellotempayy.com
Simplifying healthy food
We believe that eating good has to be a simple and pleasurable experience. We all stand to win if we adapt consistent, sustainable lifestyles fuelled by tasty, natural vegetarian food that is rich in protein and packed with essential nutrients. What if we said we found a food that could make this happen?
It’s a bean. It’s a protein. It’s cultured. It’s versatile. In short, It’s super. Introducing HELLO TEMPAYYY– a super bean-based, easy to cook food that can be adapted across cuisines, meal occasions and cooking styles. Let’s dig in.
Science Meets Tradition
Innovation thrives on tension and contradiction – and so do we. We undertook the challenge of pairing cooking methods that date back centuries with today’s advancements in food science, letting the best minds experiment with this process. The results have been nothing short of thrilling and eye-opening. What we ultimately achieved out of this extensive process was a surprisingly simple solution- Enter TEMPAYY
We discovered this super food that is completely natural, non-processed, dairy-free, gluten-free, and made with non-GMO ingredients! We worked on bringing it to life through Indian home cooking techniques and recipes – to ensure that your tastebuds receive a pleasurable hit through the awesome curries, kebabs and pakodas (you name it!) that it creates.
See right through us
We would love for you to interact and examine our products and see for yourself the work that we do – which lies only on the label and inside the product. We are evolving a process created hundreds of years ago to build our new super food, and we want to respect it by giving you the truth.
Quality and safety
With our quality and regulatory advisors guiding us right from the start, we have ensured quality and safety and every stage of development and commercialization. We partner only with suppliers and manufacturers who can meet our stringent requirements for transparency, traceability and documentation. We will be Made in India, and follow standards that meet international benchmarks!
We love cooking
If we didn’t tell you before – we really love our delicious home food! Sometimes, we cook. Sometimes, we assemble. We know that making you feel good starts with convincing your taste buds. We don’t like eating things that taste like cardboard either, no matter how healthy it is. Our culinary heads will not rest till taste, texture and appearance reach the very high standards that we expect of healthy food – to give you the best of both worlds.
Siddharth has more than two decades of leadership experience in the hospitality, casino and real estate sectors. He started his career with Boyd Gaming and MGM MIRAGE as Vice President Marketing for the $1 billion Borgata Hotel Casino & Spa in Atlantic City, New Jersey. At 30 he was touted as one of Atlantic City’s Top 40 executives under 40 and was appointed as Senior Vice President Marketing and Operations to lead the new $5 billion Echelon development in Las Vegas. He then successfully led the redevelopment of The Star Hotel and Casino in Sydney Australia after which he was headhunted to lead real estate giant Sobha Group in Dubai.
In 2017, Siddharth founded HARTH Consulting to support C-Suite executives re-imagine their enterprise strategy based on customer-centric principles. He holds a Bachelor of Science in hotel, restaurant, and travel administration from the University of Massachusetts Amherst. He also completed a Master of Management in hospitality at the world-renowned Cornell University School of Hotel Administration