Type | Kitchen appliance, robot |
---|---|
Inventor | Pranoti Nagarkar-Israni Rishi Israni |
Inception | June 28, 2008 |
Manufacturer | Zimplistic Pte. Ltd. |
Available | United States UK Singapore Canada Australia New Zealand Middle East Germany India |
Website | rotimatic |
Rotimatic is an automated kitchen appliance that makes flatbread. It was invented by Indian-origin couple Pranoti Nagarkar and Rishi Israni in 2008.
Rotimatic uses machine learning to make bread and takes about a 90 seconds to make one roti. It was first shipped in 2016, and is currently available in twenty markets. As of October 2018, it has generated a revenue of US$40 million.
Pranoti Nagarkar and Rishi Israni established their company ZImplistic Pte Ltd,. in Singapore with Rotimatic as their flagship product. The pre-order campaign started in 2014 and the product was delivered in 2016 and 2017 in Singapore and the United States respectively. As of April 2018, it is available in a total of 20 markets including the United Kingdom, Canada, Australia, New Zealand, and the United Arab Emirates. [1] [2]
As of October 2020, Zimplistic, has been acquired by Light Ray Holdings, a special-purpose vehicle incorporated in the British Virgin Islands. As of April 2021, more than 70,000 Rotimatics have been sold across 20 countries (45,000 units in the U.S.) [3]
Rotimatic was invented by Indian-born Pranoti Nagarkar and Rishi Israni. Nagarkar is a mechanical engineer and Israni studied computer science. [4] They are the Co-Founder of Zimplistic Pte Ltd., which was incorporated in Singapore in 2008. Rotimatic is the flagship product of their company. They are both alumni of National University of Singapore. [4] They have more than 35 patents under their belt.
By April 2018, Zimplistic, had raised around US$45 million through four rounds of venture funding. According to Zimplistic, Rotimatic generated a revenue of US$40 million in the fiscal year 2017-2018 by selling nearly 40,000 machines, with pre-order sales generating US$5 million.
To make roti (or other types of flatbread such as tortillas and puris), the user adds portions of flour, water, oil, and any additional ingredients into designated compartments to top up pre stored containers if needed. After selecting the thickness, softness, and 1 or 2 drops of oil, the user presses a button, and the machine then makes dough, flattens it, and cooks the roti in 90 seconds. Rotimatic can bake around 20 rotis starting from full compartments. [5] [6]
Rotimatic uses machine learning so each machine takes some time to make good bread; they are also connected to the internet for software upgrades. [7] [8] It takes about a minute to make one roti after the machine has been fully heated up which takes more than five minutes. [9] Weighing around 18 kilograms and measuring 16 by 16 inches, it has 15 sensors, 10 motors, and 300 parts. [10] [11]
The worldwide retail price of Rotimatic as of April 2018 is US$999; a high end bread machine cost around $170 at that time. [7] [12] Rotimatic is manufactured in Malaysia. [13]
Mashable called Rotimatic the first robotic roti maker. It further added that Zimplistic claims that one Rotimatic roti costs roughly five cents. A store-bought roti would cost around 40 to 50 cents. [14] Engadget referenced it as "the world's most expensive flatbread maker". [15]
Pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread. In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).
Cornmeal is a meal ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
Chapati, also known as roti, rooti, rotli, rotta, safati, shabaati, phulka, chapo, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.
Roti is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius, and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
Pakistani cuisine can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of Pakistan and India, England, Canada, America, and in many other parts of the world.
Makki ki roti is a flat unleavened bread made from corn meal, primarily eaten in the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India & Gujarat, Maharashtra in Western India and also in Nepal. Like most rotis in the Indian subcontinent, it is baked on a tava.
A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish) and other variations and combinations thereof, is a metal-made cooking utensil. The tawa is round and can be flat, but more commonly has a curved profile, and while the concave side can be used as a wok or frying pan, the convex side is used for cooking flatbreads and pancakes.
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Atta/Ata or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent.
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in Standard Arabic and in many of the vernaculars.
The history of pizza begins in antiquity, as various ancient cultures produced basic flatbreads with several toppings.
Roti john is an omelette sandwich first believed to be made in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
Roti canai or roti prata, also known as roti chanai and roti cane, is a flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thailand. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.