Annapurna Kitchen

Started in a home kitchen, cooking for four neighbours

Annapurna Kitchen began when Meena Rao started packing four extra tiffins for coworkers who missed home food. Word spread through the block, and within two years it had grown into a proper kitchen with a small team — still using her original recipes, still tasting every batch before it goes out.

Nothing here is pre-cooked in bulk and reheated. Dal is made fresh each morning, rotis are rolled to order for dine-in, and the sabzi changes with what's good at the market that day — not a fixed rotation on a laminated menu.