Ultimate Chicken™ — Ready-To-Eat Sous Vide Chicken. 27g Protein.

India's first ready-to-eat sous-vide chicken breast. No cooking.

No knife. No plate.

Just tear it open.
Eat it straight.

No cooking. Just real chicken.

27g of protein. Ready to eat.

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Ready to eat✦No need to cook✦Eat from the wrapper✦Zero preservatives✦27g protein✦Sous vide✦Lives in your fridge✦Ready to eat✦No need to cook✦Eat from the wrapper✦Zero preservatives✦27g protein✦Sous vide✦Lives in your fridge✦

The product

This is what lands.

Fully cooked, ready to eat, and packed with 27g of protein. No cooking, no preservatives, no nonsense.

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Peri-Peri

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Fresh sous-vide chicken every week, on autopilot. Pick how many pouches, your flavour mix, your day & time slot — flat 10% off, free shipping, cancel anytime.

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How it works

No cooking. No fuss. No prep.

It lives in your fridge

Vacuum-sealed, fully cooked, chilled. 14 days in the fridge, 12 months in the freezer. No cold-chain anxiety.

Tear. Push. Bite.

Rip the corner, push the chicken up like a popsicle, eat straight from the wrapper. No plate, no fork, no cleanup.

Cold or 60s warm

It tastes great cold — it was engineered to. Want it warm? 60 seconds in the microwave, in the pouch. Done.

Real food. Real protein.

Not a bar. Not a shake. Actual chicken.

27g

protein per pouch

More than four eggs. From actual chicken, not powder.

preservatives & additives

The sous vide process does the preserving. Nothing else needed.

63°C

slow-cooked for 90 minutes

Michelin-kitchen technique. Pasteurised, tender, never dry.

days in your fridge

And 12 months in the freezer. Stock up once, eat all month.

Why this exists

80% of Indians are protein deficient.

We're locked in a carb trap — 60–70% of daily calories come purely from carbohydrates. The "convenient" fixes are ultra-processed bars and powders. Real food got engineered out of the equation. We're putting it back.

One bowl of dal6g

100g paneer18g

One UC pouch27g

Sources: IMRB, PDCAAS nutritional scoring, ICMR dietary guidelines.

The technique

Why sous vide is the whole trick

Vacuum-sealed, slow-cooked at exactly 63°C for 90 minutes. It's how Michelin-starred kitchens cook chicken — and it's why ours needs no preservatives and never tastes dry.

Read the science →

Full transparency

The microplastics question. Answered.

Yes, the pouch is plastic. Here's the data: ~8–10 particles per serving. Table salt carries up to 5,500. Bottled water, up to 370,000. See exactly what our packaging is — and isn't.

See the numbers →

The story

Built by two sophomores. From a rented kitchen in Pilani.

We're second-year BITS Pilani students who got tired of choosing between protein powder and 45 minutes of cooking. So we rented a kitchen two minutes from campus, learned sous vide, and started feeding BITS. That's not a weakness — it's the whole story.

Incubated by

PIEDS — BITS Pilani's official startup incubator. ICAR-NMRI — R&D, testing and flavouring on industry-grade meat science equipment.

Hungry? Order now.

Ready-to-eat, delivered fresh. Pick your flavours and check out in seconds — secure payment by Razorpay.

Ultimate Chicken — ready-to-eat chicken breast, zero cooking