A note from my kitchen
I'm Vidya.This is my kitchen.
I am not a chef. I am a home cook. I learned from my mother — how long to soak the dal, when the sambar has actually turned, when to stop adding oil. That is still how I cook.
If you order from us, I want it to feel like I made an extra portion for someone I already care about.
“My mother used to say, don't rush the sambar. I used to think she was being strict. Now I understand — she was teaching me to cook with my heart, not just my hands.”
How this started
One friend asked.Then another.
I never planned to run Vidya's Recipe Diary. I cooked for my family, like always. Rinse the rice. Chop the vegetables. Let the sambar sit until the flavours settle. Taste. Adjust. Taste again.
A friend called one evening — tired, no energy to cook — and asked if I could pack sambar rice for her the next day. I said yes. Then her colleague wanted some. Then a neighbour's parents, living alone, asked if I could send food on weekdays.
That is honestly how it grew. No big launch. No fancy pitch. Just people eating, and coming back, and telling me it reminded them of home. So I kept cooking.
What my mother taught me
Small things.That matter.
People ask what makes our food different. I think it is the boring parts — the ones you cannot photograph for Instagram.
Letting it take time
Dal that is actually soft. Rice that smells good when you open the vessel. Sambar that has had time to come together. I know everyone is busy. But some things cannot be hurried.
Tasting before it goes out
I taste every batch. Not to win a competition — just to check, is this good enough for someone's dinner tonight? Would I serve this to my own children?
Packing it properly
I write your name on the bag. I pack it the way I would if you were picking it up from my counter — neatly, warmly, nothing spilling on the ride over.
I hope when you eat, you feel that someone cooked for you — not just prepared food for you.
The kitchen now
Still home.Still small.
Every morning I write a short menu for the day — what is fresh at the market, what I have energy to cook properly, what suits this weather. I do not keep yesterday's food and pass it off as today's.
A few of us cook together now, but the rule is the same: cook like family is eating. Wash hands. Clean vessels. Less oil where we can. Spices that comfort — not food that sits heavy in your stomach.
When the bag reaches you, it is from the same kitchen where all of this started. I know you have your own work, your own worries. If I can take dinner off that list for one night, I am glad.
- New menu written each morning
- Cooked in small batches, not bulk
- You can see nutrition before you order
- Your name on the bag — always
Useful details
If you need to reach us
We deliver within 5 km of Gottigere, Bangalore.
We follow FSSAI food safety standards. Our licence number will be added here once it is issued.
For orders or any issue with your meal, WhatsApp is usually the quickest.
Before you go
You are welcomeat my table
Maybe you miss your mother's cooking. Maybe you are just tired. Maybe you want one meal you do not have to think about. I get it. I have been there too.
Have a look at today's menu. If something speaks to you, I would be happy to cook it for you.
See today's menu