Our Kitchen · Our Story
The road to the heart runs through the kitchen
Where love meets flavour
Kitchen photo coming soon
I'm Neeta. I come from Mithila — a land where every festival means something special cooking in the kitchen.
I'm Neeta. I come from Mithila — a land where every festival means something special cooking in the kitchen.
When I moved to Bengaluru, what I missed most was the taste of home. The sweet gram-flour balls my mother made, the wheat cakes from the harvest festival, the savoury crackers we ate with tea on rainy days.
When I moved to Bengaluru, what I missed most was the taste of home. The sweet gram-flour balls my mother made, the wheat cakes from the harvest festival, the savoury crackers we ate with tea on rainy days.
So one day I thought — why not recreate those flavours here? I started making them for friends. Then friends told their friends. And Mithila ki Kadhai was born.
So one day I thought — why not recreate those flavours here? I started making them for friends. Then friends told their friends. And Mithila ki Kadhai was born.
Open Source Kitchen
He open-sources code. She open-sources recipes.
My husband works in software. At home it was always "open source, open source" — people giving their code away for free so that someone else can make it better.
My husband works in software. At home it was always "open source, open source" — people giving their code away for free so that someone else can make it better.
I thought — this could work in a kitchen too. Recipes aren't things to hide. My mother taught me, her mother taught her. Nobody charged anyone.
I thought — this could work in a kitchen too. Recipes aren't things to hide. My mother taught me, her mother taught her. Nobody charged anyone.
So we decided: every recipe, in full. How much ghee, how much sugar, why each step matters. Nothing held back.
So we decided: every recipe, in full. How much ghee, how much sugar, why each step matters. Nothing held back.
And if you haven't got time to make it — well, that's what we're here for.
And if you haven't got time to make it — well, that's what we're here for.
These recipes were never ours. They are the heritage of our elders and our ancestors — we are only passing them on.
These recipes were never ours. They are the heritage of our elders and our ancestors — we are only passing them on.
Make it. Change it. Teach it. Sell it.
Just say where you learned it — and sell it under your name, not ours.
And if the sweet doesn't set, that's between you and your pan.
Make it. Change it. Teach it. Sell it.
Just say where you learned it — and sell it under your name, not ours.
And if the sweet doesn't set, that's between you and your pan.
Basically BSD, but for gram flour
Behind the Kitchen
The people who cook
The kitchen is mine, but I don't stand in it alone. My mother and my sister cook alongside me — and honestly, there are things neither of them will ever let me make better than they do.
The kitchen is mine, but I don't stand in it alone. My mother and my sister cook alongside me — and honestly, there are things neither of them will ever let me make better than they do.
Three women, one kitchen, and a great deal of arguing about how much cardamom belongs in a sweet.
Three women, one kitchen, and a great deal of arguing about how much cardamom belongs in a sweet.
Pure ghee.
No hydrogenated oils.
Gram flour and whole wheat.
No refined flour.
Fresh, small batches.
No preservatives.
We teach, not hide.
No secrets.