This week in Chennai and Coimbatore · 8–14 September
Every Sunday morning a box arrives with the week's ingredients, washed, chopped and portioned for two or four. You cook for twenty minutes. We did the rest in Perungudi that morning.
Seven paper bags, one per dinner, packed at 4 am in Perungudi. Fish and chicken come iced; leaves come with roots on so they keep till Friday.
Each bag has a card with four steps and the spice ground for that dish. You bring oil, salt and rice. Nothing needs a blender.
Skip next week, drop to three dinners, go vegetarian for a fortnight, or pause till Pongal. Nothing is charged till Friday night.
We do not photograph our food. The plate shows what goes in, in the colour it really is: chicken thigh, roasted black pepper, curry leaf, shallot, fennel. If you cannot eat something you will see it before you order.
Everything is cut the morning it leaves, so the map is really a clock. Two vans, two kitchens, eighteen stops. Find your area on the line and you have your hour.
Not on the line? Leave a pincode on the plan page. We add a stop when eleven houses on one road ask for one.
“My mother-in-law asked which cook we had hired. It was the vatha kuzhambu, Tuesday, and I had only followed the card.”
4.62 kg arrives on Sunday morning for two people. Every band below is one dinner, in the colours of its own plate, drawn to the gram. The hollow ones are what you already have.
Wednesday's paneer jalfrezi, drawn three times. The discs are to scale — twice the people is twice the paneer, twice the capsicum, twice the price. Nothing else changes.
First box is charged after it arrives. No card till then.
Start this week's box