Why we cook in cold-pressed oil
What it costs us, and why it is worth it.
Keeping a lunch fresh until one o’clock
Steel carriers, separate compartments and a hard rule about time.
Home food is best eaten within a few hours of cooking. That is why our rice goes on at 7 am rather than the night before, and why every meal must be out of the kitchen by 11.30.
We pack in three-tier steel carriers. Rice goes in the bottom, where it holds heat longest. The gravy and rasam sit in the middle in sealed containers, and the poriyal and curd go on top, away from the heat, so the curd does not turn sour by lunchtime.
Our delivery team rides set routes of about 25 stops each, planned so no meal spends more than 75 minutes on the road. In summer we add a small ice pack beside the curd cup.
When your carrier arrives, open it within an hour if you can. If you need to keep it longer, take the curd out and put it in the office fridge. Rice and gravy are fine at room temperature until about 3 pm, but we do not recommend keeping them for dinner.
