Seller terms

You prepare and sell the food. You are responsible for its safety, for describing it accurately — including allergens — and for holding a valid FSSAI registration for the whole time you are listed.

You cannot publish until we approve you. If your FSSAI registration expires, or a document is rejected, publishing is blocked until it is fixed.

Publish only portions you will genuinely cook. Once a portion is paid for it cannot be withdrawn from sale, and the price on it cannot change.

Mark orders Preparing and Ready honestly, and hand food over only against the buyer’s pickup code. Repeatedly cancelling paid orders, or being unavailable during your own pickup window, will get your kitchen reviewed.

We keep 5% of the food subtotal. Settlements run weekly to the account you registered. The account holder name must match your PAN, or payouts are held.

We can suspend a kitchen or pull a listing immediately where there is a credible food-safety concern, and we will tell you why.

Your tax position is yours. We provide order and settlement exports to help. GST, TCS and TDS treatment must be confirmed with your own advisor.