Chuk

Through our research, we discovered that most disposable tableware available at the time were not designed to fit into a system – they did not fit well together, making inventory management at restaurants a nightmare. We also learnt that ‘variety’ and ‘flexibility’ were key to Indian (user) eating habits. 

Armed with these vital insights, we went on to develop an entire range of tableware from bagasse, which is residual sugarcane pulp that’s left over after the stalks are crushed and juiced. Bagasse ensured that the products we designed were 100% safe and chemical-free and would decompose within 60 days of being disposed. Additionally, they had to be designed keeping Indian food in mind, bucking the trend of disposable tableware that did not do this. 

We first derived the lowest common denominator – the 180 ml bowl. From here, we developed a modular system that fit seamlessly together with different needs, allowing for numerous permutations and combinations. The bowl served as the building block and further led to the development of 9 other products. 

Our design paved the path for a superior eating experience for users, where food does not get lodged into needless grooves and corners. A fuss-free design with fewer features also ensured lower material usage, bring down the cost, without compromising on the usability and sturdiness of the products even when they were filled with food.