Our kitchen
Built for delivery,
not for dine-in.
No tables, no waiters, no shopfront rent. One kitchen in Adyar, three menus, and a rider team that only does our orders.
Why no tables?
Every rupee goes into the food and the ride.
We started Dashpot because our favourite biryani always arrived lukewarm and soggy. The restaurant was built for diners, and delivery was an afterthought.
So we flipped it. Our recipes, boxes and routes are planned around the 25 minutes between the pan and your door. If a dish does not survive the ride, it does not make the menu.
Cooking
since
2023
since
2023
The 30-minute run
From ticket to doorstep.
01
0 min
The ticket prints
Your order lands on the right station the second you check out. Rolls on the tawa, biryani on the dum line.
02
8–18 min
Cooked, not reheated
Gravies are slow-cooked each morning, but every plate is finished to order. Biryani handis open only for your box.
03
2 min
Sealed and bagged
Tamper seal with a pack time, hot items in one compartment, cold in the other, and a printed receipt on top.
04
10–15 min
Our rider rushes it
Riders on salary, not per drop, with one order at a time. No detours, no stacking.
Licensed and audited
Food-safety licence on the wall, temperature logs every two hours and a third-party hygiene audit each quarter.
A separate veg line
Vegetarian dishes have their own burners, pans and colour-coded ladles, from prep to packing.
Fresh stock every morning
Chicken and vegetables arrive at 7 AM. Whatever is left at closing goes to a local shelter, never into tomorrow.
Hungry now?