00:29इस कुल्चे को जादा से जादा लोगों के बीश मशूर करने के लिए सागर मलहूत्रा का विजन काफी स्रॉंग है
00:35उन्होंने बैंकिंग करियर छोड़ कर भारत की पहली छोले कुल्चे की बिंडिंग मशीन बनाई
00:41खुद उनसे ही जानते हैं उनकी इस थौट के बारे में
00:44दिल्ली जाइको का शहर और जाइको की जब बात आती तो तुमें विशेश सुप से नाम आता है छोले कुल्चे का कोक जो की पूरे भारत वर्ष में केवल दिल्ली में ही मिलते हैं
00:54आपने कई बात छोले कुल्चे खाए होंगे और जाधा तर देखने के लिए मिलता है कि जो छोले कुल्चे हो रेडी पटरी पर जाधा बिखते हैं
01:00Today we will meet a machine that has prepared a machine to create a new machine.
01:08His name is Sagal Malotra.
01:10They worked in a bank and worked in many countries.
01:15After that, they came back to Delhi and after that,
01:19they didn't leave their crazy crazy to become a new machine.
01:22Today, they started to create a new machine.
01:26Where did you start?
01:28When I started the machine, I had a lot of food in the past 30-35 years.
01:36I have been eating all the way in Delhi.
01:39Some people have been eating, but I have been eating all the way in Delhi.
01:45I have been doing all the way in Delhi, Pune, Mumbai, Bangalore, etc.
01:50I don't get them all the way in Delhi.
01:52People say that they are good in Mumbai and Malad.
01:55But I didn't get them all the way in these cities.
01:59I asked my colleagues to take them all the way in Delhi.
02:03When I was 15 years old, I was the vice president of the Swiss bank.
02:09Then I had a little bit of food.
02:13I started a food business.
02:16In a hygienic way, we will prepare food.
02:20So the customers don't get a taste of hygiene and can get a taste of their own.
02:26Then we started working on this machine.
02:28Where did the machine have been created?
02:30How did the machine make it?
02:32How do you think that you made some hygiene?
02:34Because you have made it from Delhi, the local place.
02:36How do you make hygiene in Delhi?
02:38How did you make a machine?
02:39I wanted to make a unique thing.
02:41labor is very cheap, but labor is very good, but labor is very good.
02:51labor is very scarce, and a good chef is very good.
02:54People who are making their own sholikulches,
02:57go and see how much they are working, cutting and chopping,
03:00they are working all day.
03:02This is a very difficult job to do with a chef.
03:06I wanted to make a machine that
03:09is very important because labor will minimize the work.
03:12The things that can be hygienic,
03:14I can provide hygienic dishes.
03:16Many people don't eat this dish in the kitchen.
03:19I have 15 minutes to put a stove on a stove.
03:24There is a lot of preparation for 2-4 minutes.
03:28I am feeling the same as hygiene,
03:31consistent preparation,
03:33and the cut the stove of a stove.
03:36I started making a machine.
03:38How has it been to you so far? How has it been to you so far?
03:45How has it been to you so far?
03:47I didn't do anything. I'm starting a business, I'm taking love of you.
03:50The family has also followed me.
03:52I was the only one year old when I was building a machine.
03:55They always keep supporting me.
03:57And I made it the last time.
03:59How many days have you been here in Delhi?
04:01How many days have you been here in Delhi?
04:08How many days have you been here in Delhi?
04:10I had my friends in school and college days.
04:14I always started my career.
04:19When I started my machine, I didn't tell anyone about the machine.
04:23I had a proof of concept.
04:25I didn't tell anyone.
04:27I started eating dishes.
04:29I loved it.
04:30But then I had to tell you that it is made from the machines.
04:32I didn't do it manually.
04:34I started with Vikaspur.
04:35How many days did you come to this?
04:37When did you come to visit?
04:38I have about 3 months before we were going to visit.
04:41There are three branches.
04:43The first branch is in Vikaspur.
04:45The road is on TVR.
04:47One is in the village of Rajuri.
04:49The third is in Sardjapur.
04:51We will open up in Delhi.
04:54What is a prize?
04:57If you have said something about hygiene and machines,
05:00people will be thinking about it.
05:02It will be very late.
05:03It will be 200-$200.
05:05What price is?
05:06We have started 50-$50.
05:07We have started with our panier.
05:09We have made 100-$100.
05:10We have started every customer,
05:11every segment of our customers.
05:12We have started this.
05:14So, anyone who has 50-$50,
05:16can taste it.
05:18If it is less, we can also buy it.
05:19We have new available tutorials.
05:20We have started the' money for 16 seconds.
05:22So, the customer is now ready.
05:24The other people,
05:25this is Mr. Shulakur,
05:27The other way,
05:28You are ready to buy goods on the street.
05:29As the customer is running over.
05:30You are ready to buy goods?
05:31That's the shopper.
05:32We are the shopper in front of your office.
05:33This is the shopper.
05:34You are the shopper,
05:35you are the shopper for the other business.
05:36I feel a shopper in front of the shopper.
05:37You can buy goods on the shopper.
05:38So, the shopper has a shopper.
05:39So, from the shopper,
05:40we will take your purchase.
05:41So you have to go to three locations here.
05:43Here is Subhasnagar Rajuri Garden and Bangalore.
05:45You will get three places of Swiggy and Zomato.
05:47Today, the orders are also available on the phone.
