A stall that posts

One kitchen in Bengaluru, a short menu, and kits packed to order four days a week.

The story

It started witha borrowed wok

Umami Yard began in 2026 as a Friday supper table in HSR Layout: one borrowed wok, twenty bowls of noodles and a queue of neighbours with their own containers. People kept asking for the broth to take home, then the chilli crisp, then the dumplings.

So we turned the supper table into a kit kitchen. We make the broths, sauces and ferments ourselves, fold dumplings by hand and portion every kit for the number of people you choose. Nothing is packed until an order arrives.

We would rather run a short menu well than a long one badly. If a kit cannot be on the table in about twelve minutes with one pan, it does not go on the board.

Average cook time12 minMost kits go from box to bowl in the time it takes to boil a kettle twice.

Mild, Medium, Fire3 heatsPick a level at the bag and we pack the matching sachet.

Artificial colours0No added colour, no MSG. Allergens are printed on every ticket.

Dispatch daysTue to SatCooked in small batches and packed cold the same morning.

House rules

What we hold to

Rule 01Cook it properly first

Every kit starts as a dish we cook the long way. Then we work out which parts you should never have to do on a weeknight.

Rule 02Say what is in it

Veg and non-veg marks, allergens, cook time and what you need at home are on every product, before you add it to the bag.

Rule 03Your heat, not ours

Chilli comes in its own sachet, so one box can feed a table that does not agree about spice.

Printed on the front

On every ticket

01Cook time and serves printed on the frontYes
02Veg and non-veg kits packed on separate linesYes
03Allergens listed in plain wordsYes
04Heat sachet always on the sideYes
05Replacement or refund if a kit arrives damagedYes

See the board