Our kitchen
A small kitchen that cooks like a home.
MOOROOTA started with one simple idea: people in Bengaluru deserve everyday food that tastes like home, made honestly and delivered on time.
Our story
“If we wouldn’t serve it to our own family, it doesn’t leave the kitchen.”
Why we started
Most of us moved to this city for work and left our mothers’ kitchens behind. Ordering in meant rich restaurant food that felt heavy by Wednesday. Cooking every day meant giving up our evenings.
What we built
So we built the kitchen we wanted to eat from: a small team of home cooks, a short menu that changes daily, and recipes from Karnataka, Andhra, Tamil Nadu, Kerala and the North, cooked the way they are at home.
How we keep it that way
We still cook in small batches, taste every pot before it leaves, and change the menu every day. That’s the whole secret.
A day in our kitchen
Up before the city. Cooking till it sleeps.
- 5:30 AM
Vegetables, greens and paneer arrive, checked and washed.
- 6:30 AM
Batter fermented overnight goes on the tawa for breakfast.
- 9:30 AM
Dals go on the stove. The day’s masalas are roasted and ground.
- 11:30 AM
Lunch is plated to order and sealed at the pass.
- 4:00 PM
Deep clean and temperature checks between services.
- 7:00 PM
Dinner cooks in small batches, so it reaches you hot.
Where it comes from
Good food starts at the market, not the stove.
Vegetables and greens
Bought every morning from markets and farms around Bengaluru. What we don’t use, we don’t serve tomorrow.
Grains and millets
Sona masuri rice, whole-wheat atta, ragi, foxtail and little millet from suppliers we know.
Dairy and paneer
Fresh milk and paneer every day. Curd is set in our own kitchen overnight.
Oils and spices
Cold-pressed groundnut and coconut oil. Whole spices, roasted and ground in-house every week.
Hygiene, every shift
A kitchen you’d be happy to walk into.
- Caps, masks and glovesWorn by everyone on the line, every shift.
- Temperatures loggedFridges and hot food are checked and recorded through the day.
- Cleaned between servicesSurfaces, utensils and floors are deep-cleaned after every meal service.
- Sealed for youEvery box is sealed at the pass and opened only by you.
- Licensed and inspectedFSSAI licensed. Our licence number is shown at the bottom of every page.
The people who cook for you
Our cooks come from home kitchens across South and North India. Each one owns a handful of recipes and cooks them every day, so your dal tastes the same on Monday as it did last Friday.