Our Kitchen · Our Story
The road to the heart runs through the kadhai
Where love meets flavour
I'm Neeta. I come from Mithila — a land where every festival means something special cooking in the kadhai.
I'm Neeta. I come from Mithila — a land where every festival means something special cooking in the kadhai.
When I moved to Bengaluru, what I missed most was the taste of home. The laddus my mother made, the thekua from Chhath Puja, the namak pare we ate with chai on rainy days.
When I moved to Bengaluru, what I missed most was the taste of home. The laddus my mother made, the thekua from Chhath Puja, the namak pare we ate with chai 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 laddu doesn't set, that's between you and your kadhai.
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 laddu doesn't set, that's between you and your kadhai.
Basically BSD, but for besan
Behind the Kadhai
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 kadhai, and a great deal of arguing about how much cardamom belongs in a laddu.
Three women, one kadhai, and a great deal of arguing about how much cardamom belongs in a laddu.
Pure Ghee.
No dalda.
Besan and atta.
No maida.
Fresh, small batches.
No preservatives.
We teach, not hide.
No secrets.