About – Myints

~ About us ~

Myints Gourmet Services is a wholly owned Trademark of Kancha Cheena Foods Pvt Ltd

The Company started its operations in Aug 2020. From 7 SKUs and one Factory in year 2020, today Myints produces 85+ SKUs across four Plants in North India.

Chemicals free

Even approved Chemicals are Chemicals! Myints believes in manufacturing products free of Chemicals, preservatives and artificial flavors.

Customized Solutions

Every Company has different needs, every Chef has own preferences. We specialize in customized products that help save labour and cost!

~ Mission ~

~ Myints ~

Aims to transform Catering, Banqueting and Hospitality

~ By ~

Providing a vast array of Veg and Non Veg Snacks, Gravies and Main Course Products

~ Made in ~

World class plants to highest global Quality Standards

~ In ~

A Cost Economical Way!

100% Natural

Myints - 100% natural, Free of Chemicals & Preservatives

100% Integrated

Fully integrated Company into Manufacturing, Horeca, Exports and its own QSR Chain

100% Options

Full F&B Options for hotels, Institutions and Caterers

100% Geographies

Company's QSR Chain
Brand “Lucky Joker”
Debuting in South Africa shortly

~ Our Motto ~

The taste and health of the Customer comes first!

We ensure that all products of Myints are JUST like the food cooked in your own kitchen AND not Processed foods with chemicals, preservatives and artificial flavors!

Myints is on a Mission to Simplify Catering and Hospitality! It provides vast array of Veg and Non Veg Snacks, Gravies and main Course Products made in four World class plants to highest global Quality Standards.

We do not use Dehydrated Vegetables in our Veg range – only 100% fresh raw material. Similarly, for Non veg Items – we do not use Soya or Wheat Flakes as fillers – Meat means Meat!

~ Research & Development ~

Myints Research, Development and Quality team is headed by renowned Professor Aneeta Myint. Her students are top Chefs with Chains like The Leela, Oberois and others. The Company is proud of her immaculate credentials across last 4 decades:

Ex-Taj Hotels, now an International F&B Professor and Advisor.
Her 1^st F&B venture was in Nigeria in 1980s. She set up and ran her own Asian Restaurant and Resort in Port Blair till 2004.
She designed and set up the Dishoom Chain of fine dining in London, with the original Investors.
She is an Expert in Burmese herbs, courtesy her husband (late) MM Myint, whose family in Burma was ancestrally into herbs and he himself was Head (F&B) in Hyatt Group.