Cook a little extra. Earn from nearby demand.
You are already cooking. Make four extra portions, publish them by morning, hand them over at your door. We keep 5% — there is no listing fee and no rider to pay.
After our 5%. Before your ingredient costs, which are yours to price in.
What we check before you go live
A government ID and a verified mobile, so buyers know a real person is behind the kitchen. An FSSAI registration, because you are selling food. Photographs of where you cook. A short hygiene declaration you sign yourself. It usually takes two working days.
How you get paid
Buyers pay in advance, so you never chase money and never hand over food that has not been paid for. We settle weekly to your bank account or UPI ID, with commission and any refunds shown as plain subtractions.
What you control
How many portions, at what price, in which pickup window, on which day. Nothing is automatic and nothing carries over. If you do not cook tomorrow, you simply do not publish.
Your address stays yours
Buyers see your neighbourhood, not your door. The exact address is encrypted and released only to someone who has paid, only on the day they collect.