Keeping a lunch fresh until one o’clock
Steel carriers, separate compartments and a hard rule about time.
How we plan a four-week menu
Why sambar never comes twice in a week, and how the season changes the list.
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Notes from Saapadu Box
Guides, care tips and stories from behind the counter.
Why we cook in cold-pressed oil
What it costs us, and why it is worth it.
Your first week with Saapadu Box
The deposit, the carrier swap, the delivery window and the WhatsApp menu: how the first five days usually go.
Veg, non-veg or no onion-garlic: choosing a plan
Three monthly plans compared by price, menu and the kind of household each one suits.
What ₹120 a meal actually pays for
Rice, dal, vegetables, oil, the rider and the steel carrier: a plain breakdown of our veg lunch.
Six in the morning in the Gandhi Nagar kitchen
Rice at seven, tasting at ten and carriers out by half past eleven: a working morning, hour by hour.
How lunch changes with Chennai’s seasons
More buttermilk in April, more pepper rasam in November: the small changes we make through the year.
Getting lunch to OMR: our delivery routes in south Chennai
Six riders, three routes and a lot of traffic signals: how lunch travels from Adyar to Perungudi on time.
Will I get bored eating rice and sambar every day?
The most common worry before subscribing, and how a 28-day menu, swaps and small changes keep lunch interesting.
Try a week before you commit.
Six lunches for ₹690, delivered to your office or home.