Every Saturday morning, we prepare an amazing Family Pack of South Indian brunch and deliver it right to your doorstep. That is correct: we do this only once a week & we deliver it to your doorstep. (What is in the Family Pack?)

On the Order Card:

1. Select the ‘Saturday’
2. Select quantity
3. Click Add to Cart

Few things to note:

• We use Stripe for payment processing
• In any given week, for Saturday delivery, it is best to order before Thursday at Noon.
• There is no delivery fee or driver tips, ever.
• A beautiful bag of hot food should be at your doorstep before 8:30am.
• Message us on WhatsApp for any questions, order changes or other requests.

For instance, the family pack on August 1st will have:

• 15 Idlis: 10 white Idlis + 5 Brown Idlis. The brown Idlies are made from lentils with skin on. This adds more fiber in the Idli and helps improve your gut health
• Two generous curries: Korma & Tiffin Sambar. The > 24oz quantity of curries to last you entire weekend.
• Three chutneys: Bell Pepper chutney, Madurai ‘Rosa’ chutney and Coconut chutney
• Two Idli-Podis: Conventional Idli Podi and ‘Nalla’ Podi.

New twists and variations are added each week. Check out some of the interesting possibilities. To know the specific curries and chutney for a given saturday, click on ‘Get Detailed Menu’ at the bottom of the Order Card and send us that WhatsApp message.

Less Carbohydrates, More Protein, More Fiber:

Because our batter contains more urad dal (more protein, less carbohydrates), our idlis are not as bright white as conventionally made idlis. That’s completely natural. Urad dal is also significantly more expensive than rice, but we believe the nutritional benefits make it worthwhile.

No Pre-cooking:

Pre-cooking food and finishing it up before delivery is a common practice in the food industry. It is just not part of our kitchen process.

Every Saturday morning, we prepare your order from scratch, just before delivery. We don’t prepare food days in advance or rely on preservatives. (More)

Few tips to customize the food (finer tweaks, if you will):

• If the chutney is too spicy for your taste, add some water (+ salt) to dilute it down. That way, the consistency may be more liquid, but the spice level would get adjusted whenever you add water. Be sure to add salt for your taste.
• For Korma, we leave floating jalapeño peppers, which are fully cooked and the flavors are all soaked inside. If you need the Korma to be more spicy, just break it or cut it when you are eating, and the spicy insides of the jalapeño pepper will flow into your Korma as you enjoy it with the idli.
• We prepare the Sambar quite thick. You can add water and salt to make it more liquid. You can add jaggery to make it slight bit sweet. And if it’s still too spicy, you can also add ghee to mellow it down.