A home kitchen, just bigger.
Dabbo started with twelve dabbas for neighbours who missed home food. The kitchen has grown; the way we cook has not.
Food that tastes like someone cooked it for you.
Most people who move to Pune for work or study eat out twice a day, and most of them tire of it within a month. Restaurant food is built to impress once. Home food is built to be eaten every day.
So we cook the second kind: dal that is thin enough to drink, a sabzi that changes daily, soft phulkas, rice, and a little salad or pickle on the side. It is not fancy, and that is the point.
Today a team of home cooks, packers and zone riders sends out lunch and dinner six days a week, to desks, hostels, flats and whole office floors.
See how a day runsThree rules we cook by.
Bought that morning
We plan one menu a day and buy for it at dawn. What is not used goes to our staff meal, not into tomorrow's dal.
Cooked like at home
Less oil, no colour, no ready-made pastes. The recipes come from the home cooks who run our stoves.
Clean by habit
A separate Jain station, colour-coded boards, and a kitchen that is washed down after each cook.
- 1,200+Meals cooked every day
- 6Delivery zones across Pune
- 96%Deliveries inside the slot
- 4.8Average customer rating
In our customers' words.
I moved to Pune for work and stopped cooking within a month. The lunch dabba tastes like something my mother would pack, and it turns up before my one o'clock call every single day.
Being able to skip a day from the account page is the reason I stayed. No phone calls, no arguing about refunds. The plan just runs a day longer.
We order the Jain thali for my parents. It is properly Jain, not just a regular meal with the onion left out, and the phulkas are still soft at dinner time.
Saturday's chicken biryani is worth planning the week around. Portions are honest and the food is not swimming in oil.
Our team of 22 gets lunch from here four days a week. One invoice a month, food on time and a menu people actually look forward to.