"apna" means ours — and that's how you'll be treated
Home food, cooked the way home actually cooks it.
One rotation of fresh pakwan each day — a daal, a salan, a sabzi, rice, and roti straight off the tawa. No twelve-page menu, no freezer, no yesterday's pot. When today's food finishes, we say so and start on tomorrow's.
Opening soon — the kitchen's address and hours will be announced here
the daily rotation
Seven days, seven pots.
This is the opening-week rotation we're planning — written the way amma plans the week, one main pot per day with its sides. It will shift with the seasons and with what's good at the mandi.
Monday
Daal chawalmasoor daal, bhagar on top, plain rice, shami kabab on the sideTuesday
Aloo goshtbeef and potato salan, roti, kachumberWednesday
Bhindi & keemacrisp okra, spiced beef keema, rotiThursday
Chicken currypatli yakhni-style, the one for rice and rainFriday
Biryani jummachicken biryani, raita, shami — the week's big potSaturday
Haleemstirred since morning, with its full garnish traySunday
Paya nashtaslow trotters from dawn, naan — till the pot endsEvery day, no matter the pot: tawa roti made to order, a daal of the day, seasonal sabzi, boiled rice, and kheer when the milk reduces right. All meat halal. Daily pakwan priced as a full plate — roti, salan, and sides together, planned around 10–13 dollars.
how we cook
The pot decides the schedule, not the other way around.
Home cooking has rules restaurants usually break: masala bhuno-ed until the oil separates, daal given its full simmer, haleem stirred by hand, roti made when you ask — not stacked an hour ahead.
We keep those rules by keeping the menu small. One day's rotation, cooked that morning in family-size handis, served until the pot is clean. If you come late on a Friday, the biryani may be finished. We'd rather apologize than reheat.
visit
The stove is in. The sign goes up next.
We're setting up a small, warm room — the kind where you can hear the tawa. Address, hours, and the phone number for daily-pot questions will be published here the week we open.
Planned hours: lunch through dinner, with Sunday paya from early morning. Takeaway in real degchi-style containers from day one.