About Us
Home-cooked food shouldn’t be a luxury — it should be accessible, local, and trusted.
Tiffit began during our time as students in the UK, when we struggled to find food that felt both healthy and comforting. Eating out was expensive and repetitive, and cooking every day was not always possible. At the same time, we saw people around us who loved cooking at home and often made more than they needed. What started as a small effort to share home cooked meals with a few students quickly grew into something more meaningful. It showed us that there was a real need for a better way to access food that feels personal, familiar, and made with care.
Our Story
We didn’t start Tiffit with a clear plan or a big vision. It began in a very simple way. We were cooking for a few people on weekends, sharing meals through WhatsApp, and trying to make something small work. At the time, it didn’t feel like a business. It just felt like something we cared about.
Over time, more people started reaching out. Friends told friends, and gradually there was more demand than we expected. At the same time, we noticed something else. There were so many people around us who loved cooking and were incredibly good at it, but had no real way to do anything with that skill. Starting something of their own meant money, risk, and a lot of uncertainty. For many, especially women, that door was simply not accessible.
We didn’t fully understand it at first, but we kept going. For nearly two years, this has been a constant in our lives. Alongside everything else, we showed up every week. Cooking, onboarding other home cooks and helping them with getting certified and following compliance, delivering, learning, fixing things as we went. There was no structure in the beginning. Most of what we built came from doing things manually and slowly understanding what works.
At some point, it became a more serious decision. Janani chose to leave her full time role to focus on this. That came with its own pressure and uncertainty, but it also came from a place of clarity. We felt that this was worth committing to properly.
As we spent more time on this, we began to see the larger picture more clearly. A large number of people, especially women from underprivileged communities, do not lack skill or passion. What they lack is access. Access to capital, access to customers, and a safe way to start. We realised that even something as simple as home cooking could become meaningful work if the barriers around it were removed. We are proud to be part of their growth as a micro-business entrepreneur.
At the same time, we started understanding food in a different way. Most food systems today are built around scale, which often leads to waste and unnecessary cost. We chose to work differently. Meals on Tiffit are prepared in small batches, usually around eight portions, which is where home cooking is most efficient. This keeps the quality high, reduces waste, and allows cooks to work within a rhythm that fits their lives.
Because there are no large overheads like restaurants or commercial kitchens, the food can stay affordable without compromising on quality. It is still fresh, still home cooked, and still rooted in authenticity. What you get is closer to what someone would cook for their own family.
There is also something important about keeping things local. When food is cooked and consumed within the same community, the value stays within that community. It creates a more transparent and sustainable system, where people know where their food comes from and who made it. It is a smaller loop, but a more meaningful one.
We are still early in this journey, and there is a lot we are continuing to learn. But over time, this has become more than something we are building. It has become something we believe in deeply. Not just because of what it can become, but because of what it is already starting to do.