Sourcing
We buy small and we buy often. Vegetables from the morning market, oils from cold-press suppliers, paneer made the same day. Nothing sits longer than 36 hours before it's cooked.
Our Kitchen
Cooked the morning it arrives.
No overnight batches. No reheating. No commercial sauces. Just a small kitchen, two founders, and the kind of food we'd serve at our own dinner table.
FSSAI Certified
Licence No. 23625032007299
The Food Safety and Standards Authority of India audits us annually. Inspection records are available on request. The licence number is verifiable on the FSSAI public registry — anyone can check.
The process
From the market to your door, in 12 hours.
Cooking
Cooking starts at 5 AM. Each dish is prepped, weighed, and finished in small batches — never one giant pot. Spices are dry-roasted and freshly ground for every batch. No commercial pastes.
Delivery
Sealed in compostable food-grade containers, packed in insulated bags, dispatched between 7 and 8 AM. At your door before 9 AM — still warm to the touch.
Standards we hold
The boring details. (They matter.)
We use only extra-virgin olive oil and cold-pressed groundnut oil. No refined oils, no hydrogenated fats, no commercial frying oil reuse. The oils are stored cold and poured fresh into each pan.
Our spices are dry-roasted and ground in-house every week. We buy whole spices because pre-ground masalas oxidise within days — and a curry made from week-old powder simply doesn't taste the same as one finished with freshly ground cumin.
The kitchen is sanitised end-to-end every evening: surfaces, gas tops, knives, cutting boards, the floor. The walk-in fridge is logged at 4°C twice a day. Every cook in the kitchen wears clean uniforms, hairnets, gloves, and washes hands every 20 minutes — not because a regulation says so, but because the food is going to someone we know.
We don't reuse containers. We don't reheat unsold food. We don't outsource any part of the cook. If something falls below standard, it goes in the bin — not in your bag.
