Ajays Tiffin Service

I started Ajay’s Tiffin Service out of a small kitchen here in Mathikere 77. It wasn't supposed to be a big thing, just cooking for a few students who missed home food. Now, we prepare a lot more meals than I ever expected. My day starts around 4:30 in the morning to get the vegetables chopped and the rice boiling. It’s a lot of steam and noise in a small space. We don't have a fancy menu or a dining room; we just pack everything into stainless steel carriers and get them delivered. Mathikere is full of people living away from their families, so they rely on us to give them something that isn't junk food. We keep the spices simple, like you’d find in a normal house. Sometimes the delivery guy gets stuck in traffic or a bicycle tire goes flat, and we have to scramble to get the lunches out on time. It’s stressful, but seeing the empty tins come back the next day makes it worth it. My wife helps with the accounts and the vegetable shopping at the local market. We don't use any preservatives or anything like that, just what we buy fresh that morning. The kitchen is always a bit of a mess during the peak hours, but we clean it up every afternoon once the last tiffin is gone and out for delivery.