These 10 Bengaluru home chefs will help you cook better | Condé Nast Traveller India | India


The pandemic ensured that most of us took to home cooking much more than usual. To help cut through the monotony of daily cooking, home chefs across Bengaluru are offering a wide range of pantry specials that ensure the meals you put on the table are anything but run-of-the-mill. From artisanal handmade pasta, seasonal jams and marmalades, to slow-cooked burger patties and hand-pounded spice pastes, these unique products will help you whip up dishes that are special; push you to experiment and make your food the centre of the conversation. 

10 home chefs in Bengaluru to order from

Mortars and Pestles
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What do you do when you want to replicate a food memory from a place you won’t have a chance to visit again? Deepa Chauhan tinkered with that idea and many happy accidents later was able to create a wide range of Thai and Middle Eastern pastes and spices to deal with those problems. Think chilli basil stir fry paste, satay spice mix,  red, green and yellow Thai curry, toum, shawarma spices, za’atar, tahini, pestos, Mexican seasonings and more. Mortars and Pestles go beyond the usual by offering customised creations that include Thai curry pastes without chillies, pesto made with seeds instead of nuts, and even za’atar without sumac for someone on an Ayurvedic journey. 

Order via Instagram and DM her for orders. WhatsApp 9535718181. Only dry and pasteurised products can be shipped outside Bengaluru

Wood Street Sauce Co.

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A professional chef, Karan Upmanyu came to Bengaluru on a holiday, fell in love with the city and decided to move base. “During the pandemic and the consequent lockdown I was itching to create something where I could experiment and put something out for the city I now call home,” Karan explains. From that desire was born Wood Street Sauce Co. Karan makes sauces and condiments that people can eat with or toss into anything and toss into anything to fix themselves a quick, delicious snack or meal. The four regular offerings include Black Pepper Wok Sauce, Fermented Fresno Chilli Sauce, XOXO Sauce (inspired by Hong Kong XO, but with Bengaluru ham and dried shrimp), and Guizhou-style Chilli Crisp Karan offers a new condiment for a limited period every few weeks.

Order via Instagram or the website. Whatsapp 7014312960

The Supper Club by Zafran

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Dried cockscomb flowers

Neetu Jalali Singla has filled the void in Bengaluru for quality Kashmiri food. Besides her weekly menus, she offers a host of pantry products that are sourced directly from Kashmir. Stock your fridge with some of her homemade fresh plum or apricot ice teas. Keep an eye out for her Saffron kehwa iced tea. You can also order kehwa tea pouches, homemade Kashmiri dry spice packs for lamb rogan josh and lamb yakhni, complete with instructions for cooking. Get your hands on the dried cockscomb flower that Neetu uses as a natural colourant (it adds a deep red colour)  in her food. She also regularly sources organic saffron, walnuts and almonds from orchards of old family friends back in Kashmir. 

Order via Instagram or ask to be put on her Whatsapp group where she shares tidbits of information on Kashmiri food traditions and cultures. 9538954242. Ships across India 

Loafer and Co.

Having sampled a range of baguettes, Scandanavian rye and focaccia while living in Europe, Pranav Pradeep Ullal came back to Bengaluru wanting to recreate them using locally sourced ingredients. “We make a diverse range of breads with sourdough and slow fermentation techniques. Our grains and ingredients come directly from farmers, via organisations like Jivabhumi (Bengaluru) and Biobasics (Coimbatore), who are doing fantastic work with farmers using sustainable farming practices,” he says. There’s everything from bagels to Japanese milk bread. Enjoy bread free of preservatives, bread improvers, added gluten and other substances.
Menu on Instagram. To order, call or WhatsApp 7760750727

Cicaada Valley

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Pork pickle from Cicaada Valley

Having moved to their family estate in Coorg during the pandemic, Thashvin Muckatira—owner of Plan B and One Night in Bangkok—and wife Tina realised the wealth of produce on their estate and farms. The women in their families and community were making high-quality jams, preserves, marmalades, pickles, chutneys and masalas from this produce. This was born, Cicaada Valley, named after their estate, to help these women reach out to a larger customer base. On offer are Seville orange English marmalade, banana preserves, mulberry preserves, wild lemon pickles, ginger and turmeric root immunity booster pickles, various types of chilli oils and ready-to-use Coorg pork curry paste. All products are made in small batches, based on availability and seasonality. 

Contact them via Instagram. Ships across India 

Con Amore BLR

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Herbed pappardelle

Vaishnavi J Biyani, unfortunately, lost her travel company job due to the pandemic. Not one to let it get her down, she turned to her other passion – food. “ I realised that during the lockdown, a lot of people preferred home-cooked meals and that the most frequently chosen meal at a restaurant is pasta.” Vaishnavi came up with the idea of making fresh handmade artisanal pasta and sauces. She offers more than 20-25 types and varieties of pasta in whole wheat, gluten-free and vegan options. Think mushroom, spinach and ricotta ravioli, roasted cashew, basil, parmesan cappelletti, spice-blended fettuccine and more. The sauces are fully cooked and all you need to do is boil the pasta for a few minutes and add it into the sauce.

Contact via Instagram, WhatsApp 7204185053

Gautam Krishnankutty 

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Gautam is a self-trained chef and has been in the hospitality business for the last two decades, specialising in South East Asian cuisine, European charcuterie and Southern American BBQ. He has also been fascinated with the art of preservation and pickling and began a small home production outfit in July 2019 that makes pickles, hot sauces, and fermented products.  “I draw on my sense of experimentation as well as tradition. The sauces and pickles I make range from classic Malabar pickles and traditional Sichuan chilli oils, to using Naga chillies in a Louisiana style hot sauce, or a wild tree tomato ketchup or even a blasphemous Bengali Mustard Pork Pickle. There is no set menu and I make what occurs to me on a given day,” says Gautam. 

Contact via Instagram. Ships across India

NĀVU Project

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A talented and passionate cook, Kanishka Sharma is the co-founder of the NĀVU Project. “NĀVU  stands for natural, honest, real food. We make handcrafted products from scratch using the best possible ingredients sourced from local and like-minded producers who share our dedication to authentic quality.” There’s ketchup, mayonnaise, marmalade, chilli paste, jams, cocktail premixes and cordials, in the packaged section. And freshly made on order- sandwich fillings, potato salad, dips and dessert. 

Contact via Instagram

Curly Sue Pork

With a focus on pork products, Curly Sue Pork is the labour of love of Uttam and Radhica Muthappa. Uttam went to school at Cornell Hotel School and Radhica was Sous Chef at the Park Chennai. “Our butchers have their own farms and have provided our family with pork for over 50 years. We home grow spices like pepper, birds eye chilli and herbs like rosemary, thyme and sage and coffee. The Kachampuli is sourced from KarthaKaad, a high altitude estate in Kodagu that has been in our family for six generations.” Their masalas are handmade and homemade, from the lovingly-guarded recipes of their grandmother.  In their heat-and-eat range are the Coorg Pandi Curry, Goan Pork Vindaloo, Mexican Chilli con Carne, Coorg Chilli Pork, BBQ Pulled Pork and Pork rocks, to name a few. The cook-and-eat range feature Thai sausages, Coorg sausages, Calcutta, Entally masala sausages, Tomato and Herb Sausage and the Liberation burger patty. 

Contact via Instagram, Facebook; call 990026681. Ships to Coimbatore

The Artisanal Pasta Company

home chefs in Bengaluru to order from, food in bengaluru pasta
Pumpkin vegan with brown butter and sage

Having completed a major in International Economics and currently finishing his thesis in the Netherlands, Harshit Garg had to fly back to India because of COVID 19 and got stuck here for longer than he intended. “After realising that my friends have never had fresh pasta, I decided to start The Artisanal Pasta Company. I have travelled around the European continent for the last three years collecting recipes—a long-standing passion of mine. Our star product is the Spinach and Cream Cheese Ravioli. We do several fillings, including some vegan ones. We make sauces that suit the pasta like tomato basil, bechamel, our in-house Aglio-e-olio and my personal favourite, classic pesto and have vegan variants too. Once every month, we do a different cuisine, like a Falafel DIY Kit, or a Soft Tacos DIY kit.” All their pasta is made of semolina and vegetarian, without losing the texture of eggs.

Message 9986656598 



Updated: December 9, 2020 — 7:38 am

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