KitchenJul 28, 2026 · 7 min read
Inside our charcoal tandoor: why smoke cannot be faked
Clay walls, hardwood charcoal and a 400°C floor. Our tandoor master explains why the first ten minutes of the evening decide the whole service.
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Notes from the kitchen and the road
We write about the unglamorous systems behind good delivery — routing, packaging, quality reviews and the design of calm software.
KitchenKitchenJul 28, 2026 · 7 min read
Inside our charcoal tandoor: why smoke cannot be faked
Clay walls, hardwood charcoal and a 400°C floor. Our tandoor master explains why the first ten minutes of the evening decide the whole service.
Read article
HeritageJul 14, 2026 · 6 min read
Kair sangri: the desert delicacy Rajasthan almost forgot
Sun-dried berries and beans, curd, and patience. The story of a dish born from scarcity and now served as a house speciality.
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KitchenJun 30, 2026 · 8 min read
How we build a handi: eight hours before it reaches your table
Browned onion, whole spice bloomed in ghee, and a slow simmer that never sees a pressure cooker.
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Our StandardsJun 12, 2026 · 5 min read
Why we built a completely separate vegetarian kitchen
Two kitchens, two sets of utensils, two tandoor windows — and why that decision cost us space but won us families.
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