Inside Our Kitchen: How We Prepare 500+ Meals Daily
A behind-the-scenes look at our FSSAI-certified kitchen — from ingredient sourcing to your doorstep.
5:00 AM — Fresh Produce Arrives
Our day starts before dawn. Vegetables arrive directly from Pune's wholesale mandi, hand-picked by our procurement team. We never use frozen vegetables — everything is fresh, seasonal, and local.
6:00 AM — Prep Stations Activated
Our kitchen team of 15 starts washing, chopping, and measuring ingredients. Every recipe has a standardized card with exact quantities — this ensures the dal you love on Monday tastes just as good on Friday.
7:00 AM — Cooking Begins
Multiple stations work in parallel: one for rice and rotis, one for gravies and dry sabzis, one for salads and accompaniments. Head Chef Rajesh has 18 years of experience in institutional catering.
9:00 AM — Quality Check & Packaging
Every batch goes through a taste test before packaging. We check temperature, consistency, and presentation. Then meals are packed in food-grade containers with tamper-proof seals.
9:30 AM — Out for Delivery
Our delivery partners pick up labelled tiffins organized by zone. Each label has the customer code, meal components, and delivery address. Kids' tiffins go out first for the school slot.
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