Honest macros
Every meal is weighed and measured. We don't round to make the numbers look nicer. If it's 612 kcal, that's what's on your plate.
Our story
Jhansi couldn't find food that fit.
So she cooked it.
NutriNomNom started in our home kitchen, for an audience of one — a wife training for a half marathon who refused to eat boiled chicken and broccoli for breakfast.
Hyderabad has incredible food. What it doesn't have — what no city in India really has — is everyday food that takes calories and protein seriously without turning into a joyless protein-bar lifestyle.
Jhansi trained as a nutritionist before she trained for races. She knew the math. Every Sunday she'd plan five days of meals, weigh every portion, log every macro. By Wednesday she was sick of her own cooking. By Friday she'd order biryani.
Kowshik watched this happen for two years. We tried every meal service in the city. They were either too generic — the same paneer curry every Monday — or too clinical, the kind of food that punishes you for caring about your body.
So we started cooking it ourselves. Indian regional dishes for lunch (because Hyderabad eats lunch like it matters). Global cuisines for dinner (because dinner should feel different from lunch). All of it portioned, measured, calibrated.
Friends started asking if they could buy it. Then their friends. Then strangers. That's NutriNomNom — the kitchen that started in our home, now feeding 200+ families across Hyderabad every weekday.
How we cook
Three things we don't compromise on.
Cooked, never assembled
Real cooking — pan-seared, slow-simmered, freshly ground spices. No microwave reheats, no shelf-stable jars, no commercial sauces.
Built for repetition
We optimise for the fact that you'll eat this every weekday. That means depth without heaviness, variety without novelty for novelty's sake.
The team
Two founders. One kitchen.
Photo · shoot week
Jhansi
Co-founder · Head of Kitchen
Trained nutritionist, half-marathon runner, recipe lead. Every dish on the menu has passed her taste test, twice.
Photo · shoot week
Kowshik
Co-founder · Operations
Engineer by training. Runs delivery, ops, and the bits of the business that aren't about food. Tastes everything anyway.
Real founder portraits land with the photography shoot next week.