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STOKE Slow made. Fast eaten.

Fermented, high-protein savoury sticks, made in Kolkata. Tender enough to finish, shelf-stable without a fridge.

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  • 13.5 g protein per chicken stick
  • No refrigeration
  • Launching soon
STOKE fermented chicken stick, peri peri, in its pouch beside a single-stick sachet and a stick, with dried red chillies
Fermented chicken stick, peri peri 35 g stick, 13.5 g protein. Made in Kolkata. Pack shows pre-production artwork.

Room iWhy tender matters

Most jerky asks too much of your jaw.

Indian jerky is dried hard, down to around 20% moisture, because that is the easy way to make meat keep. The result is a snack you chew for a long time and buy once. We wanted one you actually finish.

of moisture separate a snack people finish from one they abandon.

Typical jerky20%

Dried until it's tough. Keeps well, tires you out.

A STOKE stick32%

Stays tender. Still keeps on an ordinary shelf.

A STOKE chicken stick pulled apart, showing a moist, tender interior flecked with chilli and pepper
Pull one apart.It tears, it doesn't snap. That's what 32% moisture looks like.

Holding extra water normally means spoilage. Moist meat is exactly what bacteria want, which is why everyone else dries it hard or keeps it cold.

We fixed it in the making, not the marketing. Lactic fermentation plus controlled drying lets the stick keep that moisture and still sit safely at room temperature.

Room iiHow it's made

Four hurdles. Each one small. Together, a shelf.

No single step does all the work. Food scientists call this hurdle technology: stack several gentle barriers so spoilage bacteria can't get over any of them, and the meat never has to be dried to leather.

  1. Lactic fermentation

    Live cultures, the same family that sours curd, turn natural sugars into lactic acid. It builds a tangy depth of flavour and makes the meat too acidic for the bacteria we don't want.

    pH 5.3 or below

  2. The cure

    A measured nitrite cure, the traditional salami method, protects against the dangerous stuff and keeps the colour a proper cured red.

    Nitrite at 100 ppm

  3. Salt and slow drying

    A light salting, then a slow dry in a controlled chamber until water activity drops to 0.83.

    Water activity, in plain words: a measure of how much water is free for microbes to use. The rest stays bound in the meat, where it keeps things tender.

    2.5% salt, aw 0.83, 32% moisture

  4. Barrier pack

    Each stick is sealed in a pack that keeps out oxygen and moisture, so what left the chamber is what you open months later.

    6–9 months, ambient

No Indian competitor ferments.

Indian meat snacks are dried, smoked or cured. Fermentation is the step that lets STOKE stay soft, and it's the step we've built the company around.

Room iiiThe range

Two lines. One chamber.

A meat line and a plant line, made with the same cultures, in the same chamber, for the same ambient shelf. India's high-protein shelf is sweet bars and bland legumes. This is the savoury side of it.

product families
11
SKUs
24
lines
2

Flagship, meat line

Fermented chicken stick

Real meat. Bolder flavours.

Protein
13.5 g
Stick
35 g
Single
₹110
Ten-pack
₹949
  • Peri peri
  • Achaari
  • Kaali mirch

The ten-pack works out to ₹94.90 a stick. Keeps 6–9 months in a drawer, a bag or a glovebox.

Flagship, plant line

Soy & gluten stick

Good food. Bolder days.

A fermented soy & gluten stick pulled apart, showing a soft, fibrous interior flecked with chilli and herbs
Torn open. Same cultures, same chamber as the meat line.
Protein
11.6 g
Single
₹95

Vegetarian and fermented, made for the same ambient shelf. No fridge, 6–9 months.

The collection

Eleven families across both lines. Scroll the hang, or filter by line.

    Each line runs to 12 SKUs across its families. Protein per serve is shown where it's final; the rest will be published with nutrition panels at launch. Pack photography shows pre-production artwork.

    Room ivWhy no fridge matters

    Goes where the cold chain can't.

    6–9months on an ordinary shelf

    No refrigeration, at any point. Not at the factory door, not in the truck, not at the shop. STOKE is the savoury, meat-forward, high-protein snack that simply doesn't need a fridge.

    That means a kirana counter, a railway platform stall, a hostel room or a site office can stock it the same way it stocks biscuits.

    India's cold chain is a fraction of what it needs to be. Anything that has to stay cold is limited to the places those trucks reach.

    Refrigerated vehicles on the road: ~10,000
    Refrigerated vehicles needed: ~62,000

    Each square is roughly 1,000 vehicles. Approximate figures for India's reefer fleet.

    Travels light

    In a backpack for a week-long trip, or the glovebox for a long drive. No ice packs.

    Stocks anywhere

    Any shelf that holds packaged food can hold STOKE. No chiller cabinet, no power bill.

    Wastes less

    A power cut or a hot afternoon doesn't spoil the stock. The months of shelf life are built in.

    Room vWaitlist

    Be first to the first batch.

    We're getting ready to launch from Kolkata. Leave your email and we'll write when the first sticks are ready to ship, and not before.

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