Homing in on home chefs

We all know home chefs. Today, these home chefs have access to much bigger platforms than just social media and messaging groups to showcase their culinary skills, offering diners the opportunity to experience micro-regional dishes often missing from mainstream menus.

Home chefs are redefining the culinary landscape, showcasing regional, often forgotten dishes. From Pothichoru to Bengaluru’s Naati cuisine, these chefs bring authenticity and emotional connections to the table.

We all know home chefs — the one in your residential complex’s WhatsApp group who makes mouthwatering Donne Biryani, the one you discovered on social media whose Rajma-Chawal reminds you of your grandmother’s Sunday meals, or the talented young chef recommended by your best friend who perfected her Tiramisu cups during the Covid-19 lockdown. Today, these home chefs have access to much bigger platforms than just social media and messaging groups to showcase their culinary skills, offering diners the opportunity to experience micro-regional dishes often missing from mainstream menus.

Anish from Kollam, Kerala, now settled in Bengaluru, shares a heartwarming story that highlights the rise of home chefs. His pregnant wife, Swathi, was craving Pothichoru, a traditional Kerala meal wrapped in a banana leaf. This special dish typically includes rice, thoran (a dry vegetable dish), chammanthi (chutney), pickle, fried fish or egg, and curry — foods that carry the essence of home. Pothichoru is rarely seen on restaurant menus, but Anish found it on the recently launched Bhookle app, a platform for home chefs that connects customers with cooks offering authentic regional dishes. He ordered the dish from Usha Madhavan, a Bengaluru-based Kerala home chef, as a surprise for Swathi. As she ate it, she shed happy tears. For her, it felt as though her mother had travelled from Kollam to cook the meal.

“The beauty of Bhookle lies in the diversity of food options,” says Arvind Ravichandran, the app’s founder. “From Telangana’s Chamadumpala Pulusu, a tangy colocasia curry, to the Marwadi Gehun Kheech made with whole wheat and dry fruits, to Bengali Khichuri Thala served during Durga Puja, Bhookle brings regional specialities to a wider audience.” The app is present in Bengaluru and Chennai, with over 300 home chefs and growing. All Bhookle chefs are FSSAI-certified, undergo regular audits, and operate from their homes. Dishes can be pre-ordered or delivered within a one-hour window.

“The core idea behind Bhookle was to offer customers the taste of ‘amma’s cooking’ — food that connects to memory and home,” Arvind emphasises. “We want every dish to evoke a sense of nostalgia.”

This idea of food as a vessel for memory and connection is echoed at Tijouri, a restaurant at the Radisson Blu Atria, Bengaluru, which has been hosting home chef-led pop-up events since August 2024.

“We often overlook the recipes we grew up eating, and many are now fading away. Even though regions have standard dishes, every household has its own variation. These unique family recipes are what home chefs bring to the table at Tijouri,” explains Sanithra Raju, founder of Tijouri. At these pop-ups, chefs like Harshini represent Kongunadu cuisine, offering Malli (coriander) Biryani, while Yojana brings Garhwali flavours to life with Shikaar Mutton and Bedu Roti (ragi roti stuffed with black dal).

The goal at Tijouri is for home chefs to showcase recipes that can be replicated for around 30 people, with full support from the hotel’s in-house team. This includes assistance from chefs, a service team, and social media amplification. The restaurant even records and retains some recipes on its menu to share with a broader audience throughout the year. “While it’s tempting to feature popular chefs or commercially well-known names, our focus is on providing a platform for home chefs who may not otherwise have this opportunity,” Sanithra adds. “We seek new, undiscovered talent and aim to create a space where food becomes a bridge to memory, emotional connection, and authenticity.”

One such home chef making waves is Kalyan Gopalakrishna, the founder-chef of Karnivore Kitchen in Bengaluru. Kalyan specialises in Bengaluru’s Naati cuisine — a unique style of cooking passed down through his family for generations. “Most restaurants in Bengaluru serve Naati food from places like Mandya or Hassan, but our family’s style is the only one that truly originated here in the city,” Kalyan explains. “For example, our Mutton Pulao uses Bannur mutton, a rich, fatty meat, and long-grain Basmati rice, ingredients that have been part of our family recipes since the 1800s.” Kalyan has hosted over 30 pop-ups across six cities, experimenting with different formats ranging from five-star hotels to intimate private home dining experiences. His signature dishes, such as Kothmiri Mutton Fry, Bannur Mutton Pepper Roast, and Naati Koli Saaru (country chicken curry), showcase the culinary richness of his family’s heritage.

Since April 2024, Kalyan has also curated a menu based on single-ingredient dishes like salt, where Bannur lamb riblets are salt-cured and confit-cooked along with pepper, while Bannur lamb offal is sautéed in freshly ground black pepper. Despite cooking from his home kitchen, Kalyan appreciates the diverse experiences he gains working in various hotel and restaurant kitchens, constantly evolving his skills.

Misha Pamnany, the founder of Salt n Pepper, a consulting company for restaurants and bars, has embraced the home chef movement by launching The Salt and Pepper Kitchens in Bengaluru in 2024. This intimate chef’s table, which seats only 12, also serves as a pop-up delivery venue. Misha’s space has showcased 24 different cuisines, from Tangra Chinese and Assamese to Luso-Goan. “Our platform offers chefs the opportunity to share unique regional cuisines, allowing guests to interact with them and learn the cultural story behind each dish,” she says. One of the standout dishes served at these pop-ups was the Luso-Goan Costelinha De Porco E Arroz De Amêijoas — hot and sticky pork ribs served with rice. “These chef’s table experiences are gaining popularity because people are eager to try new things and enjoy a more personal connection with the chefs,” Misha explains. “It’s not just about the food; it’s about the story behind it.” As these platforms grow, so do the opportunities for home chefs. What was once a home-bound enterprise is now taking centre stage, whether through apps, pop-up kitchens, or chef’s tables in five-star hotels. Beyond the resurgence of regional flavours, it’s about the reclamation of culinary identity — one dish, one story, at a time. These home chefs are more than just cooks; they’re cultural ambassadors, preserving the rich heritage of regional Indian cuisine.