The Farmers Country ritual
Bring your curiosity.
We’ll bring the mise en place.
A table begins long before anyone sits down. Pick the flavours, gather your people, and turn making dinner into the main event.
Five chapters
From first idea to last shared bite.
- 01
Pick your night
YouChoose a date, a slot and where the party lives.
WeWe block a pod for you and hold your slot.
- 02
Pick the dishes
YouChoose dishes and how many servings of each — or grab a combo.
WeOur chefs wash, cut, marinate and weigh every gram.
- 03
We roll in
YouPoint us to the lawn, terrace or driveway.
WeGas, sink, ice chest, utensils and crates, set up and ready.
- 04
Everyone cooks
YouAprons on. Heat, toss, taste, argue about salt.
WeRecipe cards on every crate so nobody is guessing.
- 05
You just eat
YouSit down. Eat while it is hot. Go to bed happy.
WeWe collect the pod, crates and dirty dishes next morning.
The short version
What the pod carries, what it costs.
A self-contained stainless kitchen: two burners, a tandoor-style griddle, a foot-pump sink with fresh and grey water, its own gas cylinder, an ice chest, utensils, aprons and recipe cards on every crate.
Pods from ₹10,000 a day · ingredient crates from ₹750 a head · the ₹5,000 deposit is a hold, refunded within 48 hours. The full total appears once, at checkout.
Corporate bookings
Creativity tastes better together
A team cooking activity for 20 to 60+ people. Same pods, run as a hosted format with company billing. Below is the process end to end.
- 01
Share date and headcount
Pick a date, slot and venue in the booking flow and switch the mode to corporate. We confirm pod availability, usually one pod per 10 employees.
- 02
Approve the quote
You get a per-head quote covering pods, ingredient crates, host, aprons, trophies, photographer and logistics. Add your GSTIN and billing entity at checkout.
- 03
Fix the menu
Choose dishes or a combo per team, with veg, non-veg and Jain counts. Menu can be locked up to 72 hours before the event.
- 04
Site check
We confirm access, parking, lift or ramp and setup area with your facilities team. Pods are self-contained — no gas line or water point needed.
- 05
Event day
Crew sets up 90 minutes ahead. The host splits employees into teams, runs the cook-off round by round and scores it. Teams cook, plate and eat together.
- 06
Wrap up and invoice
We clear pods, crates and dishes the same night or next morning. Photos are shared within 48 hours and the tax invoice is emailed on closure; POs are accepted.
What is included
One pod per 10 employees · prepped ingredient crates · a host to run the format · branded aprons · trophies · photographer · tableware and cleanup.
Billing: priced per head, GSTIN and billing entity captured at checkout, purchase orders accepted, tax invoice issued when the event closes.
Get a corporate quoteStraight answers
What if it rains?
Outdoor bookings carry a free rain reschedule up to the morning of the event, and shade tents can be added at checkout. The sky may attend; it is not invited to cook.
Is the deposit charged?
No. ₹5,000 is held as an authorisation and released within 48 hours of pod pickup, provided the pod comes back intact. It is a promise, not a payment.
Do we need a gas connection or water line?
No. Each pod carries its own cylinder, a foot-pump sink with fresh and grey water tanks, and an ice chest. Basically a kitchen wearing a backpack.
Ready when you are
So — who’s cooking?
Tell us the date and the headcount. We will size the pods and crates for you.
Book a pod