FAQ

Because a home cook is not a restaurant with food already sitting under a heat lamp. She shops in the morning for exactly the number of portions that sold, and cooks them fresh. That is the trade: you wait longer, and the food is genuinely home-made.

Each meal has its own cutoff, shown next to it on the menu. Breakfast, brunch and lunch usually close at 9pm the night before. Snacks and dinner close the same day. After the cutoff the cook has already bought the ingredients.

Cash or UPI when the food arrives. You do not need an account to order — a name, phone number and address is enough.

Every kitchen is FSSAI registered and we visit it in person before listing it. The registration number is shown on the page of every kitchen. Containers are sealed and labelled with the time the food was cooked.

Call us the same day and we refund or replace it. No week-long wait, and no arguing with an app. The number is on every page.

Yes, and this is one thing a home kitchen genuinely does better than a restaurant. Put it in the note when you order. One person cooking one batch can actually honour it.

Check the location dropdown at the top. We start in one locality at a time on purpose — a cook cannot deliver hot food across a city.

Not yet. Order each day for now; weekly and monthly tiffin plans are the next thing we are building.

Read the page for cooks, then fill in the form. We visit within two days, help you get your FSSAI registration, and you post your first menu. There is no joining fee.