Started in a small kitchen. Still tastes like one.
Two friends, a pressure cooker, and a WhatsApp group of 30 office-goers. That is how we started. Here is what we are today.
From four dabbas to four hundred.
We started cooking tiffin for our husbands' office friends in 2022 — four dabbas a day, packed into a steel carrier and dropped off on the way to school drop. Word got around fast.
Today we cook out of a tiny home kitchen in Indiranagar with three aunties on the team. Same recipes, same pressure cooker, same kindness. We just pack 400 a day now.
— Mira & Anjali, your cooks
Home rules. Always.
Cooked daily
Every dabba is cooked the same morning it's delivered. We never store cooked food overnight.
Low oil, low salt
We cook the way grandmothers did — minimal oil, hand-ground masalas, no MSG. Salt is conservative; ask for extra at checkout.
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Browse this week's tiffin menu or message us on WhatsApp with your pincode and dietary preferences.