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Tradition,transformed.

We love paneer. Every Indian household does. We just didn't love the half hour before you can cook it.

PANThe raw: paneer, India's everyday protein.

EVOThe evolved: flavoured, set and ready to cook.

Why we started.

The chopping, the marinade, the messy hands, the thirty-minute wait before you even turn on the stove. We realised we were treating a great everyday protein like a weekend project.

“Why is the most-eaten vegetarian protein in the country still sold plain and unseasoned?”

We looked at the dairy aisle and saw shelf after shelf of the same white block. The packaging changed; the product didn't. So we started experimenting in our own kitchen. Marinating only coated the surface. We wanted the flavour inside.

We worked with dairy technologists and researchers at ICAR–National Dairy Research Institute (NDRI) to infuse real spice into the milk at the exact point of curdling. The result: Oregano that lifts a simple wrap, Black Pepper that bites back, and Red Chilli Flakes with a deep, steady heat.

NDRI incubated
Incubated at ICAR–National Dairy Research Institute (NDRI).
DPIIT recognised
Our infusion process earned recognition as an innovative startup from the Department for Promotion of Industry and Internal Trade, Government of India.

Then we took it to a public tasting at Chitkara University and sliced the paneer straight from the pack: no masala box, no waiting. More than 75% of first-time tasters said they would buy it weekly or daily.

We're not just improving paneer. We're changing how India cooks with it.

The result, cut open.

  • A cut block of PANEVO Oregano paneer on a wooden board, flecks of green oregano through the cut face
    Oregano
  • Cubes of PANEVO Red Chilli Flakes paneer on a wooden board, red chilli flakes set inside each piece
    Red Chilli Flakes
  • Cubes of PANEVO Black Pepper paneer on a dark wooden board, cracked peppercorns visible inside
    Black Pepper

Two triangles, one symbol.

Our name and our mark come from the Shatkona, the six-pointed star of Indian sacred geometry, made of two interlocking triangles. It stands for the union of opposites: earth and sky, tradition and modernity, raw and ready.

PAN
The upward triangle: fire, energy, growth. The raw starting point: paneer, protein, India's staple.
EVO
The downward triangle: water, nourishment, the vessel. The evolved result: flavoured, modern, ready.

The people behind the paneer.

  • Harviinder

    Business & Partnerships

    Drives PANEVO's business strategy, partnerships and institutional relationships, turning bold ideas into operational reality.

  • Shweta

    Branding & Marketing

    The creative force behind PANEVO's identity, voice and visual world, making sure every pack and post leaves an impression.

  • Palvit

    Operations & R&D

    The flavour architect. Balances milk temperatures and spice densities to get the infusion right, batch after batch.

  • Sandeep

    Mentor & Senior Advisor

    An industry veteran guiding PANEVO's strategic direction and institutional partnerships.

The flavour roadmap.

Three flavours at launch, with more in development. Later phases are plans, not promises. Flavours and timing will change as we test them.

  1. Launch (FY26–27)

    Launch range

    Oregano, Red Chilli Flakes, Black Pepper

  2. Phase 2 (FY27–28)

    Next up

    Gochujang, Mala (Sichuan), Chipotle-Lime, Za'atar

  3. Phase 3 (FY28–29)

    Planned

    Shichimi Togarashi, White Miso-Sesame, Aji Amarillo, Berbere

  4. Phase 4 (FY29+)

    Planned

    Truffle Reserve, Rose Harissa, Yuzu Kosho, Smoked Pimentón

Want to taste the next four first?

Gochujang, Mala, Chipotle-Lime and Za'atar. One email when they're ready.

Meet the launch range