Chef Vansh Khanna, from professional chef to professional home chef. The COVID impacted a lot of people in different ways, for Chef Vansh Khanna (LCB, Sydney) it might’ve had somewhat a positive impact.
Starting delivering from home just for a few friends on Mother’s Day to complete more than 120 orders on Father’s Day a month later.
Being a professional chef there’s utmost focus on hygiene and safety of customers, while the taste doesn’t even feel like it is homemade.
There’s a mid-week menu that caters to a high-end menu comprising of hand made pizzas with truffle or creamy truffle pasta and a weekend menu which changes consisting of comfort food. The must-try is the dal makhani, butter chicken and the truffle pasta.
Having no staff at home, this has turned into a family run business with the full family helping in the kitchen and even outside with marketing and deliveries.
He accepts orders on Instagram and through WhatsApp and also accepts customized meals and party orders.
Starting delivering from home just for a few friends on Mother’s Day to complete more than 120 orders on Father’s Day a month later.
Being a professional chef there’s utmost focus on hygiene and safety of customers, while the taste doesn’t even feel like it is homemade.
There’s a mid-week menu that caters to a high-end menu comprising of hand made pizzas with truffle or creamy truffle pasta and a weekend menu which changes consisting of comfort food. The must-try is the dal makhani, butter chicken and the truffle pasta.
Having no staff at home, this has turned into a family run business with the full family helping in the kitchen and even outside with marketing and deliveries.
He accepts orders on Instagram and through WhatsApp and also accepts customized meals and party orders.
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