Weekly thali subscription
One woman, one kitchen, one thali a day. Egg twice, fish twice, chicken twice, and posto on the veg day. Nothing to decide every morning and nothing to order off a menu. She cooks the same food she puts on her own table, and it comes to you.
Koraishutir kochuri with alur torkari, off her stove this week.
Actual plates, actual photos
No stock pictures and no styling. These came out of her kitchen in Chanda Nagar and were photographed on the table they were eaten at.
On every plate
Only the curry rotates. Everything around it stays the same, because that is what a Bengali plate is: rice in the middle, and the rest arranged around it.
How one thali is packed.
Weekly subscription
Paid weekly, seven thalis. Pick one and the WhatsApp button at the bottom of the page fills in the rest.
No joining fee and no lock-in beyond the week you have paid for. Travelling or eating out? Tell her a day ahead and that thali is paused, not wasted.
Who is cooking
She had a job. She was made to give it up and become a homemaker instead, which is something that happens to a great many women and is almost never their own decision.
She has lived in Hyderabad for twenty years since. In all that time she never once found the Bengali food she was actually looking for. Not the restaurant version with too much sugar in the gravy. The everyday plate she grew up on: rice, dal, a bhaja, whatever vegetable was good at the market, and one curry cooked properly.
So she cooked it herself, for her own family, year after year. And year after year her children told her the same thing. This is good enough to sell. Start a kitchen, Ma. She said no for a long time, because starting something of your own is harder after two decades of being told your work happens at home and does not count.
She said yes. Mayer Kitchen is an FSSAI certified home kitchen in Chanda Nagar, run by her, cooked by her, in small batches every single day. Nothing leaves it that she would not put in front of her own family, and after twenty years it is the first work that is entirely hers.
Twenty years of cooking that nobody counted as work. It is a business now, and the work is finally hers. — Mayer Kitchen, Chanda Nagar
Getting started
Pick a plan above and hit the button. The message arrives already saying which plan you want, so you only add your name and area.
Lunch or dinner, what time suits you, and anything you do not eat. She will tell you straight away whether she can reach your address.
UPI, at the start of the week. Then it simply arrives every day and you stop thinking about dinner.
Before you ask
Message and ask. The subscription is what the kitchen is built around, but she will not turn away someone who wants to try one plate first.
Ask on WhatsApp. An all-veg week is possible with notice, since the vegetables and the dal are cooked fresh either way.
Chanda Nagar and the areas around it. Send your location on WhatsApp and she will tell you straight away whether she reaches you, and what the delivery charge works out to for your address.
No. Bengali home food is mustard and ginger forward rather than chilli forward. Say the word and the green chilli comes out entirely.
One full meal for one adult, rice included. If you are ordering for two, take two subscriptions rather than splitting one.
Tell her a day in advance and that thali is paused. She cooks to the count, so notice genuinely helps.