u/cherrys-restaurant

You all know how we started yesterday 😁 We are a new kitchen trying to bring authentic, high-quality flavors to the neighborhood. Day 2 is already keeping us on our toes with the surprise repeated 13-Biryani order!

Since we are fine-tuning our menu, we want to know from the ultimate critics: What makes or breaks a Biryani delivery for you? Is it the rice-to-meat ratio, the spice blend, or the quality of the raita? Let us know below!

Hey everyone!

I’m feeling a mix of nerves and pure adrenaline right now. Today is officially Day 1 of our kitchen operations, and we just sent out our very first Zomato order!

A massive thank you to Mr. Pradeep, our first-ever customer. If you’re reading this, Pradeep, we’ve put a lot of heart into your meal. We hope it’s the best thing you eat all day.

Starting a food business in this city and specially in Whitefield has been a dream of ours, and seeing that first notification pop up on the tablet felt surreal. We are officially live and ready to serve the community!

We’d love to hear from you. For those who have started their own side hustles or businesses:

What was your "Day 1" like?

What’s the one thing you think makes a local food spot "legendary" instead of just "good"?

We’re keeping the stove hot and the passion higher. Wish us luck! 🥘✨

There is a specific kind of discipline that comes with nine years in a professional kitchen. Our head chef, hailing from the misty hills of Darjeeling, West Bengal, brings that exact blend of patience and precision to every dish he fires.

In Darjeeling, food is about more than just fuel; it’s about heat, soul, and technique. He has spent nearly a decade refining his mastery of Chinese cuisine, ensuring that every toss of the wok and every balance of spice is backed by years of high-pressure experience.

We believe that great food shouldn't be complicated, but it should be executed with expertise. If you appreciate the art of a well-seasoned wok and the hands of a seasoned pro, we’d love for you to experience the menu he’s built.

Stop by and give our concept a try

- we’ll let the flavors do the rest of the talking.