Ghar Ka Khana

We started Ghar Ka Khana because we saw so many people in Magarpatta City who were tired of eating heavy restaurant food every single day. Our kitchen is in the F/30/31/32 section, and it stays busy from early morning. We spend a lot of time peeling onions, chopping vegetables, and making sure the dal tastes like something you’d get at home. It’s not a fancy setup with waiters and menus. It’s more about the tiffin boxes and the parcels we send out to the offices nearby. The heat in the kitchen gets pretty intense, especially in the afternoons when the chapatis are being made. We don't use a lot of oil or those bright food colors. It’s just basic, honest cooking. Sometimes we run out of a certain vegetable because the market didn't have good ones that morning, and we just tell the customers that’s how it is. We have a small team, and we all know our jobs, whether it's packing the boxes or stirring the big pots. Most of the people who eat our food are young IT workers who miss their moms' cooking. We aren't trying to win awards or anything. We just want to make sure people in Hadapsar get a meal that doesn't make their stomach hurt. It’s hard work, and our hands always smell like spices, but it’s a good way to spend the day.