Our model · Hyderabad
One hub.
Many spokes.
One central kitchen is planned to prepare the food for our walk-up stalls and a delivery stall serving Swiggy and Zomato.
Kitchen to counter
Where the work happens
- 01
Prepare at the T-Hub
The central kitchen is planned to prepare, portion and dispatch food to the stalls.
- Marinate and prepare the rotisserie chicken
- Cook beans, curries, finishes and raita
- Par-cook rice and prep vegetables, pickles and crunch
- Portion, label and dispatch
- 02
Finish at the outlet
Stalls and planned outlets will finish the food when customers order.
- Finish rotisserie chicken, rice and parotta
- Heat and assemble bowls, wraps and Parotta Layers
- Shred kothu and roll parottas on the griddle
- Cook eggs and fry sides fresh
Portioned recipes support consistent food, smaller outlets and simpler training. Cooking, chilling and finishing details are confirmed during menu testing.
Hyderabad and beyond
How we plan to grow
- Phase 1A central kitchen, three types of walk-up stall and a delivery stall.
- Phase 2Website pickup and the first food trucks, designed to support future outlets.
- Phase 3Kiosks, small cafés and drive-ins.
Outlet roadmap
- Stalls
- Launching
- Delivery stall
- Launching
- Food trucks
- Phase 2
- Kiosks
- Phase 3
- Small cafés
- Phase 3
- Drive-ins
- Phase 3
- Satellite cloud kitchens
- Planned