ONE CHEF. NO SHORTCUTS.
Fifteen signature dishes — every one carries an ingredient or technique you won't find elsewhere. Every order includes a little surprise from the kitchen.
Build something we'll cook just for you.
Pick a flavour soul, a world cuisine, a protein, a finish. We'll put it together this weekend.
Describe a dish
in your own words.
Tell us what you'd like. Our AI chef reads, designs a specific dish, and replies with name, ingredients, and price — in WhatsApp, where you already are.
Opens WhatsApp with your message ready to send.
The conversation continues there.
Or message us directly: +91 88269 59865
On desktop, WhatsApp will ask to open the app or WhatsApp Web — either works.
- "Ma's macher jhol, plated Mediterranean-style"
- "Kosha mangsho with a Thai coconut hit"
- "Aloo posto with a Korean gochujang edge"
- "Chingri malaikari meets Italian risotto"
- "Ilish with a mustard-teriyaki glaze"
Send your guests
a link of their own.
Tell us about the party. We'll generate a link you can share on WhatsApp. Each guest opens it, picks a starter and a main from our menu, and submits. You see everything in your dashboard. You pay once. We cook on the day you choose — Friday, Saturday, or Sunday.
Your link is ready.
Share it with your guests. They'll see your party name, the delivery day, and the menu.
Pick your dishes.
One starter, one main. Anita covers the bill.
Please screenshot or save this screen — it's your confirmation. We've got your order and payment. Questions or changes? WhatsApp us anytime at +91 88269 59865.
Why I cook this way.
I learned to cook in Japan, alone, because I had to. It became a habit.
When I moved to Delhi it became the thing that emptied my head at the end of a long week.
I couldn't find a kitchen in this city using ingredients I'd be willing to cook with myself. And I couldn't find anyone who would cook what I imagined. Everyone hands you a menu and asks you to choose a row.
So nothing gets compromised on the way in. Ask me what brand of anything went into your dish and I'll tell you. My palate is the only quality control I have — I can taste a plate and name what's in it — and I'm not going to embarrass it.
Twenty-five orders a weekend. That's not a marketing line, it's a hard stop. Sucharita and I both work full-time and there's a child at home. Past twenty-five, cooking turns into stress, and stressed food tastes like it. We'd rather cook less and cook it properly.
কল্পতরু — the tree under which whatever you imagine is granted. That isn't decoration — it's the whole point. One day I'd like ordering dinner to mean describing something you dreamt up, not picking item fourteen.
The kitchen
A weekend cloud kitchen out of a CR Park home. One chef. Two helpers. Saturdays and Sundays. Twenty-five orders per weekend, hard cap. Bengali ingredients meeting world cuisines, with one exotic element in every dish — posto cream, kasundi beurre blanc, gondhoraj zest, prawn-head bisque, nolen gur glaze.
The rhythm
Order through the week — Friday dinner closes at 3 PM Friday, Saturday dinner at 3 PM Saturday, and Sunday lunch at 8 PM Saturday. We cook and deliver across the weekend. Monday we rest.
The AI
Behind the dish designer and the WhatsApp chat is Claude, helping interpret what you want and design the right dish. The cooking is human. The orchestration is not.
Find us
CR Park, New Delhi · +91 88269 59865 · Saturdays & Sundays · Free pickup, ₹100 flat delivery in CR Park, GK, Alaknanda, Kalkaji, Saket.
No shortcuts where they matter. Ten standards we hold to, every weekend.
We don't try to do everything in-house. What matters is the dish concept and the quality of every ingredient that goes into it. Where we can source something better than we'd make ourselves, we source it. Where we can do it better, we make it. If any of these ever break, you'll hear it from us first.
If a weekend goes sideways and we have to break any of these, we'll tell you before you order — not after you eat. That's the deal.