Bangalore kitchen · Mount Waverley
Hi, I'm Manasa. Every Sunday I cook from our home in Mount Waverley — family recipes from our Bangalore kitchen, adapted with care for nutrition so your family eats well on Monday and Tuesday without anyone having to cook.
Monday and Tuesday nights are the hardest. Both parents back from work. Children need feeding. Takeaway feels like giving up. Cooking from scratch feels impossible.
Thamarey-Tej sits exactly in that gap — no preservatives, no reheated oil, no guessing what's in it. Just Manasa's kitchen, every Sunday, delivered to your door on Monday.
Less than a takeaway main per person. Two dinners. No cooking. No guilt.
Mindful cooking for mindful eating.
Manasa is the keeper of something rare — three generations of South Indian family recipes from Karnataka, Andhra and Tamil Nadu, carried from her Bangalore kitchen to Mount Waverley. These are not restaurant adaptations. They are the dishes that were cooked every day at home, without recipes, without measurements, without thinking about it. The kind of food that only exists inside families.
Manasa mapped these heritage Karnataka dishes against modern nutritional thinking. What she found was unsurprising to anyone who grew up cooking this way: the food was already rich in the things that matter — whole ingredients, high fibre, plant protein, live culture. She then made a few small, considered additions. Ground flaxseed in the Cabbage Palya for omega-3. Pumpkin seeds on the rice for zinc. A lemon wedge with the Beetroot Palya to support iron absorption. Every addition considered. Every dish strengthened.
She is the reason Thamarey-Tej exists. Every recipe, every flavour decision, every spice conversation on WhatsApp — that is Manasa.
Thejesh is a long-distance endurance runner. He understands better than most what it means to show up consistently — mile after mile, week after week — and that the details of the journey matter as much as the destination.
He carries Manasa's food from the kitchen to your door. Every delivery route planned, every box packed correctly, every Monday evening run completed on time. The food arrives the way it left the kitchen — fresh, intact, exactly as intended. That is his contribution. That is what endurance means in practice.
Bangalore is a city where three South Indian culinary traditions meet on the same table. Manasa grew up in that intersection — absorbing Karnataka's hearty one-pot disciplines, Andhra's bold spice intelligence and Tamil Nadu's patience and precision.
Thamarey-Tej is a direct expression of that upbringing. The Dill Kootu that most restaurants have never heard of. The Majjige Huli that Manasa’s family made every week. The Moong Dal Halwa that appears at the end of every box because a sweet appeared at the end of every meal.
This food is not adapted for an audience. It is the real thing. Manasa is its custodian — and that is why it tastes the way it does.
Thamarey means lotus in Kannada and Tamil. Tej means radiance in Sanskrit.
We are a family kitchen in Mount Waverley. Before we cooked our first box we made sure everything was properly in place — because that is simply the right thing to do when you are feeding other people's families.
We cook for 5 families every Sunday. Each family gets one box — Monday and Tuesday dinner, completely done.