Mumbai’s home chefs do brisk business as restaurants continue to stay shut

Ask most Mumbaikars the one thing that they miss from pre-Covid times and the answer will come pat: ‘eating out’. Food is akin to entertainment in the concrete jungle that that city is, where the options are limited if you want to hang out with friends and family on a night out or even during an afternoon with friends. Dining at eateries is almost a fixture in the plans, so much so that celebrations take place take place in restaurants, so do office meetings and of course, dates.With the multiple lockdown extensions and Covid fears keeping dining in restaurants shut, people switched to the next option - ordering out. This has resulted in a whole new breed of 'food-preneurs' who are channelling their inner chefs to dish out ‘that amazing curry’, ‘the tastiest comforting khichdi’ and ‘well-done kebabs’.
What’s fuelling it? Need for hygiene, ghar ka taste and a busy WFH schedule

For several of these recently-turned chefs, the pandemic situation gave rise to a thriving home-based business as well as a chance to keep busy and even fulfil a long-awaited dream. Says Goregaon-based homemaker Farah Syed, “The lockdown and these months after have really given me the chance to do something I had been thinking of doing for long, to cook and sell my prepared meals. And the orders have been flowing for two reasons - hotels are shut and secondly, many people say they want that ‘ghar ka taste’ in their food. Earlier, I had two only two or three items on my menu, but now I’ve added Italian and Mexican dishes as well and sell them portion-wide and kilo-wise. I don’t know where the day goes, I start at dawn and often, end up late night. But I love it all and I am so grateful for the income I get from it at this time.”
Being able to customise is a big advantage, as Powai-based home chef, Rachna Prasad explains. “A lot of the times, people call and ask for less salt or spice and I adjust the dish accordingly, which is not something restaurants do. What also added to it is that many have restricted their maids and help from coming home plus they themselves are tied up working from home and are unable to cook, so they want the meal taken care of.” She adds, “Post April, the flow of orders has really increased. Every day, I prepare 60-70 meal boxes and with some being a la carte. It feels good when people call and appreciate the food. I may not be working in an office, but I think this is far better than that I have my own space and time and plus I am able to give people hygienic food, which makes me feel nice,” she says.
Traditional cooking styles, inventive menus, smart delivery

Many of these locked-down home chefs have spun out a creative menu that changes regularly. Bandra-based foodpreneur Hannan Jatu who became a home chef during the lockdown, decided to create a new menu every weekend. “I’ve seen that on weekends, people really want to look for variety in meals. So, one week I did Chinese and then I tried menu mashups with kabab-paos and raan biryani along with Turkish baklava and other desserts. I get people asking what’s next on Instagram,” he grins.

Home chef Shital Kakad is dishing up chaats, pav bhaji and ragda pattice in addition to making customised thalis. “I have started doing street food of late as that what people are craving for. Some thelas have opened in a few places, but people aren’t eating out yet.” She uses a traditional silbatta to bring out the authentic flavours in her food, “There’s nothing like this Indian mortar and pestle for full-bodied flavour as I love preparing my own masalas and chutneys. I have this heirloom chai masala recipe as well as a secret seasoning that imparts instant flavour to a dish. Of course, the commercial variety of spices makes a dish cheaper, but I don’t like to use those. Food is definitely a mood lifter and more so now,” she adds.