મોરબી · ૧૯૬૭ A letter from Morbi · 1967

Some recipes you can't write down.

So in Morbi, my great-grandfather stopped trying. He just kept cooking them. Four generations later, we still are.

Bapuji at his kitchen in Morbi — The first generation Bapuji & Lilavantiben બાપુજી · લીલાવંતી

My great-grandfather started a kitchen with his wife Lilavantiben. Four generations later, I'm still cooking her food.

Ketvik Thakar, fourth generation

I Chapter oneપ્રકરણ ૧

The chulha was lit before sunrise.

Every single day. Since 1967.

Karunashankar Thakar, Bapuji to all of us, was a headmaster by day and a cook by devotion. Before the school bell rang, before Morbi woke up, he was at the wood-fire chulha making undhiyu and Gujarati dal the only way he knew: slowly, with intention.

Lilavantiben, our Ba, pressed bajra rotla on a clay tawa so every guest could eat it warm. Not reheated. Warm.

They had four children. A small city. A smaller space where people sat on the ground to eat. No restaurant. No brand. Just two people who believed that a meal made with care tastes different.

It did.

What the kitchen remembers

Smellઊંધિયું

Undhiyu on a wood fire
Soundરોટલો

Rotla on a clay tawa
Sightચૂલો

Bapuji at the chulha
Tasteદાળ

Ba's dal. Since 1967.

II Chapter twoપ્રકરણ ૨

Four pairs of hands. One pot.

Gen 01સ્થાપક1967

Bapuji & Lilavantiben

The founders

Started by cooking for neighbours. Sunday undhiyu, on a wood chulha.
Gen 02દાદા

Bhupatrai Thakar

Dada, who made it a kitchen

With his brothers, he took the doorway and made it a kitchen.
Gen 03પપ્પા

My father

The keeper

Kept it running, exactly the way Ba would have.
Gen 04કેત્વિકToday

Ketvik Thakar

That's me

Took Ba's hand into a pouch that travels.

III Chapter threeપ્રકરણ ૩

The recipe stayed. The pouch is new.

Then1967ત્યારે

A wood-fire chulha, lit before sunrise
Sunday undhiyu for the neighbours
Bajra rotla, warm off a clay tawa
Cooked slowly, with intention

NowTodayહવે

Still cooked in small batches, in Morbi
Retort sealed at 121°C, so no preservatives
Keeps 12 months, no fridge needed
Ships from Morbi within 24 hours

Same recipes. Same family. Same Morbi.

IV Chapter fourપ્રકરણ ૪

A letter from the kitchen.

Morbi, Gujarat

Dear friend,

When you open one of our pouches, you're not opening a "product". You're opening a Sunday in 1967.

You're tasting Ba Lilavantiben's hand, my Dada Bhupatrai's patience, my father's stubbornness about the muthia, and my obsession with making it travel without losing a single note. Four generations of one family that never quite figured out how to do anything else.

Whether you're in Mumbai, Morbi or Massachusetts, come hungry. We'll be here.

Ketvik Thakar

Fourth generation · Morbi, Gujarat

એક ડબ્બો · ઘરનો Epilogue · Your table

One pouch. Four generations of cooking.

Taste what four generations have been keeping warm for you, starting with a Gujarati Sunday lunch.

4.9 (193) reviewsRajwadi Undhiyu 285g · serves 2

₹150₹75 per serving

4.8 (312) reviewsGujarati Dal 300g · serves 2

₹125₹63 per serving

4.5 (113) reviewsGujarati Kadhi 300g · serves 2

₹125₹63 per serving

4.6 (98) reviewsGhee Khichadi 250g · serves 2

₹125₹63 per serving

See every dish

Free delivery over ₹699 · ships from Morbi within 24 hours

Some recipes you can't write down.

The chulha was lit before sunrise.

Four pairs of hands. One pot.

Bapuji & Lilavantiben

Bhupatrai Thakar

My father

Ketvik Thakar

The recipe stayed. The pouch is new.

A letter from the kitchen.

One pouch. Four generations of cooking.