Saraswat Saiba

18/08/2026

08/08/2026

Bring the comfort of a freshly cooked, homestyle meal to your workplace. Our corporate bulk tiffin service is designed for companies looking for hygienic, wholesome, reliable and delicious meals, prepared with care and delivered on time.
Whether you need daily meals for a small team or bulk corporate requirements, we offer flexible menus and consistent quality—because a good meal makes a good workday better. ❤️
Our Corporate Meal Plans: Basic Veg Meal – ₹100++ per mealBasic Non-Veg Meal – ₹130++ per mealPremium Meal – ₹140++ per meal
Bulk orders welcome | Hygienic preparation | Timely delivery | Customised menus

17/07/2026

Dahi Kadhi
Dahi Kadhi is a traditional yogurt-based curry believed to have originated in the Indian subcontinent over 500 years ago. It was created as a delicious way to use slightly sour curd by combining it with gram flour (besan) and spices. Every region has its own version—Punjabi Kadhi is thick and served with pakoras, while Maharashtrian and Konkani versions are lighter and tangier. It is cherished as a comforting, home-style meal.
Veg Kofta
The word "Kofta" comes from the Persian word kufta, meaning "to pound" or "to grind." Originally, koftas were made with minced meat in the Middle East and Central Asia. During the Mughal era, the concept reached India, where vegetarian versions using paneer, potatoes, and mixed vegetables became popular. Veg Kofta is now a favorite North Indian delicacy served in rich tomato and cashew gravy.
Pedha
Pedha is one of India's oldest milk sweets, with its roots in Mathura, Uttar Pradesh, the birthplace of Lord Krishna. Traditionally prepared from slowly reduced milk (khoya), sugar, and cardamom, Pedha has been offered in temples as prasadam for centuries. Today, regional varieties such as Dharwad Pedha, Kandi Pedha, and Mathura Pedha are famous across India.
Cauliflower Peas Sabji (Gobi Matar)
Gobi Matar became popular in North India after cauliflower was introduced to the Indian subcontinent during the British colonial period in the 19th century. Indian cooks combined the new vegetable with locally grown green peas and aromatic spices, creating a wholesome, nutritious dish. Today, it is a staple in homes and restaurants, especially during the winter season when both cauliflower and peas are at their freshest

16/07/2026

Experience the authentic flavours of the Saraswat community with a wholesome, home-style meal prepared using traditional recipes and fresh ingredients.
Alsande Palak – A nutritious combination of black-eyed beans (alsande) and fresh spinach, gently cooked with aromatic coconut-based spices.
Dali Toi – A classic Saraswat comfort dish made with toor dal, delicately seasoned with a simple tempering of ghee, mustard, curry leaves, and green chillies.
Gavar Batata – A traditional dry preparation of cluster beans and potatoes, lightly spiced to retain the natural flavours of the vegetables.
Sevia Kheer – A rich and creamy vermicelli pudding simmered in milk, flavoured with cardamom and garnished with dry fruits for a delightful finish.

15/07/2026

Every morning, before the city wakes up, fresh chicken is carefully minced, onions are slowly caramelized, tomatoes simmer with hand-ground spices, and a generous sprinkle of coriander brings it all together.
There are no shortcuts—only patience.
By lunchtime, a simple bowl of Chicken Kheema is ready. One customer orders it with pav, another with chapati, someone else enjoys it with rice. Different plates, same smile.
Because great food doesn't need to be fancy—it just needs to be made with care.
One spoonful of homemade Chicken Kheema, and every meal feels like home.

11/07/2026