“I missed my roots and the food I grew up eating. Every time I visited home in Kochi, I brought back staples like banana chips, pickles, and podis (spice powders), which made cooking a meal very easy,” says Reshma.
She missed her amma’s food and, noticing the demand for authentic Kerala cuisine, began making and selling banana chips under the brand 'MeenGurry Memories' in 2021.
While running MeenGurry memories, Reshma realised that it was important to promote home chefs, as they have immense potential to create delicious home-cooked meals — exactly the kind of food that was in high demand. Her mother, Uma, was also one such talented chef.
Her passion project grew when she introduced her mother’s prawn and mango pickle, creating a platform for home cooks to sell their dishes and gain financial independence. It offers customers a way to enjoy authentic local delicacies.
This inspired Reshma to launch ‘Tocco’ — a platform that empowers home chefs to share their regional delicacies with the world. Started in 2023, the platform helps these chefs build their identity and reach a larger customer base.
By eliminating the hassle of branding and marketing, Tocco enables home chefs, both men and women, primarily in their 50s, to sell their food. With over 16 chefs onboard, the platform now processes more than 1,000 orders every month.
It offers a variety of homemade regional foods, including Uma’s prawn pickles from Kerala, Bhavana’s nankhatais from Mumbai, and Annie Philip’s plum cakes from Bengaluru. These delicacies are prepared in small batches and delivered directly to customers.
For chefs like Bhavana Shah, 51, Tocco has been transformative. “Work is very important for women over 50, especially during menopause. Staying busy helps manage hot flashes and mood swings. Tocco has helped people across the country discover who I am,” she says.
Reshma’s vision for Tocco was to build a platform where home chefs could sell their products without the complexities of running a business.
“I want to provide access to healthy, homemade food for busy people. The biggest motivation is seeing chefs like my mother live an independent life thanks to their earnings,” Reshma shares. Starting with just Rs 5,000, Tocco has grown to achieve a turnover of over Rs 1 crore in 2024.
The platform also helps chefs with FSSAI certification, packaging, and marketing, allowing them to focus solely on cooking. It further simplifies the process for chefs by handling order management, packing, and shipping.
“For a chef to sell their dishes through Tocco, the food must be healthy, preservative-free, and have a shelf life of at least 30 days. It should also be a regional or local speciality," explains Reshma.
Uma Suresh, 58, says, “Cooking is my passion. I would always pack some pickles for anyone who came home. I always dreamed of running a business but didn’t know how to. Thanks to my daughters, I’ve made a name for myself.”