The Gujarati kitchen.
23 ready-to-eat dishes · 100% vegetarian · cooked in small batches in Morbi · ships in 24 hours.23 dishes · 100% vegetarian · ships in 24 hours
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Where it comes alive.
A fresh vaghar: whole spices bloomed in hot groundnut oil, the moment that gives every dish its soul.
See how it’s madeNorth Indian classics, slow-simmered.
Rich gravies from the heart of the north. Bold, buttery, unhurried.
Explore North Indian dishesFresh for months, zero preservatives.
Locked in with retort technology, the method trusted by the Indian Army and ISRO. No fridge, no additives.
12,000+ happy kitchens.
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Home cooks who won’t compromise keep coming back for that just-like-home taste.
Shop bestsellersPacked by hand in Morbi.
Every pouch is checked, wrapped and boxed by hand, then shipped from Gujarat straight to your door.
The Thakar familyNothing on this plate.
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About our Gujarati ready-to-eat meals
Ready-to-eat Gujarati food from a family kitchen in Morbi: the dal, kadhi and shaak of an everyday Gujarati thali, cooked in small batches and sealed at 121°C so every pouch keeps 12 months without preservatives. Gujarati cooking is about balance, a little sweetness from jaggery, a little sourness from lemon or tomato, and gentle spice, and these dishes are made the way our family has always made them.
Start with Gujarati Dal and Gujarati Kadhi, add a shaak such as Bharela Ringana, Bharela Bateka or Sev Tameta, or keep it to one bowl with Dal Dhokali or Vaghareli Khichadi. For the heat of Saurashtra, try Kathiyawadi Kadhi or Kaju Gathiya; for the winter feast, Rajwadi Undhiyu, any month of the year. Many dishes are made without onion or garlic.
New to Gujarati food? Read what's in a Gujarati thali, the story of undhiyu and kadhi khichdi, Gujarati vs Kathiyawadi.