1) The document discusses consumer preferences for ready-to-eat meals and condiments like gravies and chutneys in India. 2) It highlights that gravies are an important part of Indian cuisine and come in different varieties like tomato, masala, and white gravies. Chutneys also add flavor and are popular condiments. 3) The primary research covered various consumer groups in Navi Mumbai and revealed their preferences, like Punjabis preferring red-colored gravies and Telugus preferring natural gravy colors.

1. Consumers preference for ready
to eat Meals.

2. Introduction
India is a very complex country culturally,
geographically and from culinary point of view too.
Foods of India are better known for its spiciness.
Throughout India, be it North India or South India,
spices are used generously in food. Every single spice
used in Indian dishes carries some or the other
nutritional as well as medicinal properties. Like any
country’s regional cuisines, India’s developed their
unique qualities for different reasons. Dishes in India
are named either for the combination of spices used (
Rogan Josh) for the cooking method ( Korma, biryani,
do piazza) or for the main ingredient (saag, alloo,
ghobi). Indian food is not universally hot, some dishes
contains lot of chilies others none at all.

3. Primary Research
The primary Research was conducted in Navi Mumbai.
The sample being the:
 House makers
 Kirana stores
 Department stores
 Road side vendors
 House makers
 Working couples
 Working singles
 College students
 School students

4. Marital
education
Market Determinants status
sex
Price Age
sensitivity
Usage rate income
Brand loyalty Demographics
occupation
Behavior Determinants for
market
segmentation Psychographics
Benefit occasions
soughts
interest
Preferences
Get to attitude
gather
festivals

5. Gravies
Every dish in India is made in a base known as gravies. It is the
mixture of herbs , spices and other thickening agents. Dishes are
made on the basis of the different types of gravies, which gives
different taste to the dishes.

6. Gravies
House makers
Chefs Punjabi
Punjabi Restaurants “ make the puree of the
“ Three types of gravies tomato when it is cheap to
are made once and stored use at the time it become
for 5 days, Red, white and costly and also it gives
Masala gravy is made.” color to the gravy.”
House maker
Jain
“ I believe in making the
spices and the gravies
fresh. I don’t like storing.” House maker
Telugu
“I don’t like gravy to be
red in color, we like gravy
to have its natural color .”
Working couple
“ we make gravies and
spices on Saturdays and
store it.”
Chefs
“ college students prefers
Chefs Chefs more of North Indian
South Indian Restaurant “ we make dishes only dishes.”
“we prepare fresh gravy in tomato gravy for
and consume it that day Jains, people asking for
itself.” swwet we add more of
white gravy.”

7. Chutneys
Chutney, pickles and relishes are never left on the side of the
Indian palate. A spoonful of chutney is a way of pepping up the
appetite on the hottest days, and a tiny bite lends to refreshing
taste to a savory dish.

8. Chutneys Shanu Aggarwal
Age:50
House maker
Ruchi Rawat
Ethnic group: Madwadi
Shreya Gulati Age:25
“I make
Age: 38 Working
Guava,turnip,tamarind,khaju
Punjabi Ethnic group: Gadhwali
r,peanuts chutney. Chutney
“I use chutneys to add “ I prefer having
we prefer than pickle
taste, use it in chaas, chutney when the
because it is healthy.”
sandwiches with rice and meal is bland”
with chapatti sometimes.”
Kamal Gupta
Age: 55
Ethnic group: UP
“ I prepare
singhdana, mango
and nariyal
chutney.”
Shishir Kumar
Age:25
Working single
“chutney adds spice to
Sri Bala Shrinivas my meal.It breaks the
Age: 3543 monotony of meal.it
House maker Anusha Arun
gives a tangy taste”
Telugu(AP) Age: 23
“I take chutney for tatse, College student
and it goes well with Ethnic group: Keralite
other dishes.” “If green chutney would
have been available, would
have kept one in my hostel”

9. Kirana Department chefs Road side vendors
stores store
The middle class Customers for Family has more footfall compared to students when it comes to
and above middle ready to eat meals Gravies and chutneys Chow miens and momo.
class purchaser were mostly House are made once and They provide 2 chutneys with momos
eady to eat makers and then stored to
meals. one restaurant people. consume within 5 1. Green chutney- very spicy so not preferred much.
customer come Working couples days . Ingredients are peanuts, green chilies, ginger, garlic, salt
twice or thrice in were less
a month 2. Red chutney - little spicy has more demand, red and
green chilies, ginger, garlic, salt, cabbage.
The brands Parampara, They don't
available are kitchens of India experiment with the coconut chutney is provided with dosa and idlis, which has two
Parampara and and Suhanna are garvies and provide
variety red and simple.
Mother, providing authentic punjabi
veg and nonveg. food. Mint chutney is
customers prefer provided with all the
more of tandoori dishes and
vegetarian curries also as a side dish
compared to non with the meals.
veg. Parampara is
the preferred
brand compared
to mother’s
Recipe.

10. Kirana stores Department store Chefs Road side vendors
Maggie’s Bhuna masala is Restaurant people take The customers take the chutneys at least 2 Green chutney is preferred
also in good demand brands like Suhanna. to 3 times again with starters and also with more by the customers,
among the customers. main course specially non vegetarians.
Specially bhuna masala for Add taste according to the customers
gravy dishes is sold more demand sometimes, they specially ask for
spicy, sweet.
If it comes to which is Packaging played an In weekdays the foot fall of the customers The foot fall is maximum
preferred more imli important role in choosing are around 100 and in weekends it becomes from 8:30 to 10:00. Two to
chutneys, ketchups or the brand, for the first time 150. Dinner time , mostly families come and three time the chutneys are
mayonnaise, It is the customers. in the afternoon it has more of couples and asked for.
mayonnaise that is sold college students. Consumers prefer spicy.
more
Schezwan chutney is In order to prepare veg and non veg dishes., High profile, college
preferred a lot by college Three gravies are made separately: students and middle class
Customers look for nutrient
students white gravy (kaju,watermelon seeds, elaichi family comes to have the
information first.
powder) food. All prefer to have
tomato gravy ( tomato, onion, ginger, garlic, spicy.
green chilies)
Masala gravy ( coriander, mixed masala,
cumin seeds powder)
Imli chutney of Maggie has Green chutney is preferred by both men and Kids waste more of
demand and ketchups. women. When it comes to tangy chutney it chutneys because of being
Mayonnaise , veg &eggless is preferred by women more. spicy
are preferred . The most
sold among them is
Mayonnaise

11. Home Makers Working couples Working singles College students School students
(25-40) (40-60) (2540) (25- 30) ( 18-25) (12 -18)
House makers day starts The day starts Wake up late, rush to Students from Ketchup is the all time
usually at 5 or 6 am. around 7 office, no time to conservative family has favorite. Prefers ketchup
cook, prefer giving a taste for home food compared to chutneys
home orders. more.
In joint family they don’t store Store chutneys and Has porridges, corn Love having chutneys In Tiffin demands for
the gravies, as get many gravies in flex in morning, pick with snacks, it is Maggie, fries, nuggets,
helping hands. Storing of refrigerator, some sandwiches or Mc D preferred by both girls parathas, to compliment
gravies is seen in nuclear family prefers to buy ready burger. ( male, 26) and boys. it sauce is used.
too. made chutneys
from departmental
store.
Tomato puree is preferred as it Men takes part in Love to have normal At home uses cheese Don’t have Tiffin mostly
gives more red color to the cooking, when it food, neither too spicy spread, mayonnaise, when Chapatti and
gravy than the fresh tomato. comes to Non nor to bland. nutella and ketchup with Sabjie is given.
vegetarian chapatti and bread
Punjabi’s prefer their curry to Ready to eat is Used to cook earlier In emergency Maggie is
have a reddish look. purchased but finding it very preferred, otherwise
occasionally when time consuming left it. avoid it as it has many
guests comes. As it Cook in festivals and preservatives . Prefer
adds Variety occasions. having fruits and
biscuits.
Green, tamarind, peanut and Weekly masala is Prefers chutneys only Chole masala of MTR Tamarind chutney and
coriander are common in every made and stored. with snacks otherwise was liked the most. Green chutney is the
household. Coconut chutney is schezwan sauce is favorite.
made in north Indian home preferred with rolls
only with south Indian dishes. and wraps

12. Home Makers Working couples Working singles College students School students
(25-40) (40-60) (25-40) (25-30) (18-25)
They use ready to eat Reason for leaving Reason for leaving Never used it but has
sometimes when Ready to eat is Ready to eat is a perception about it
guest comes and expensive for the expensive for the that it has many
bhuna masala too. limited quantity. Could limited quantity. Could added preservatives.
order from restaurant order from restaurant
and make fresh too. and make fresh too.
Madwadis make
Jimikand chutney
(turnip) at the time of
shradh.
Jains make Chuvara
and kishmish chutney
in Ashtami and
Chaturdashi, as green
is not consumed that
day