What Actually Happens When You Ask Us for a Free Sample Lunch

17 September 2026

Every office asks us the same thing before signing up, and they are right to ask it: khana kaisa hai?

Nobody can honestly answer that in a WhatsApp message. Photos are cooked for photos. A tasting inside our kitchen tells you what we can do on our best day with ten minutes' notice. Neither tells you what lands on your floor at 1:15 on an ordinary Tuesday — which is the only thing that matters.

So we do the boring, useful version instead: a sample lunch at your office, at your real break, cooked as part of the same day's cooking as everybody else's. Here is exactly how it goes.

What a sample lunch is, and what it isn't

It is a normal delivery of the plan you are considering: the menu we cooked for our other clients that day, the packaging you would actually get, the same route and the same timing.

It isn't a special dish cooked to impress you. If we cooked something extra nice for the sample, you would learn nothing about the Tuesday after you sign, and we would have to keep the act up for a year.

The five things we ask you first

When you message us, we ask five short questions. None of them is a sales trap; each one changes what we send:

Headcount — how many people are eating, so we agree the size of the sample with you.
Where you are — area, building, floor, and how a rider gets in.
Your real break time — not "lunch time", the actual minute people leave their desks.
The tier you are considering — Economy Rs. 250, Silver Rs. 300 or Gold Rs. 350 per head.
Daigs or boxes — shared daig service costs nothing extra, individual food-grade boxes are Rs. 20 a head. Plus dietary notes: vegetarians, no beef, allergies.

You get a written quote the same day, and we agree a date — usually within the week, often the next working day if you sit on a route we already run.

What happens on the day

Your food is cooked in the morning with everything else, packed for your count, and routed backwards from your break — the full kitchen day is in this post if you want the details. The rider aims to hand over a few minutes before the break, not at it, because food handed over at 1:15 gets eaten at 1:30, and cold.

Nobody from our side stands over your team while they eat. You send us honest feedback afterwards. That is the whole arrangement.

Six things to judge while your team eats

Timing. Did it arrive before the break, or during it?
Temperature. Hot at the first bite is easy. Warm at the last bite is the real test.
Portion against your team's appetite. Not against a photo — against the people who actually work there.
The ratio. Enough salan for the rice, and the accompaniment the day's dish needs. This is where most vendors quietly cut.
Packaging. Did the boxes leak, did the daig arrive sealed, was serving easy on your floor?
The bin. After lunch, look at what was thrown away. Plates scraped clean beat any review.

And judge the third bite, not the first. Everything tastes good when you are hungry; the honest verdict arrives halfway through the box.

What we ask in return

Real conditions. Don't book the sample on a half-day, an event day, or a day when half the team is at a client site. Judge us on a normal one.
The truth. "Too little salan", "too spicy for half the office", "rice was good, boti was chewy" — every one of those is fixable, and none of it offends us.
The tier. Judging Gold food against an Economy budget isn't a fair test for either of us.

Who the sample is for

It is for offices, universities and institutions considering a monthly plan — a team of five or a canteen of five hundred, small teams included. If you are a household planning Saturday dinner, the sample isn't the right tool: order a kilo from the menu page instead and test us that way.

Night shift or an evening team? The same applies to dinner — we bring it at your shift time, not at lunch, so you are judging the food you would actually eat. And Rawalpindi offices get the sample on the same terms, with no surcharge for the longer drive.

After the sample

Three things happen, in this order, and none of them is a contract:

You send feedback, and we adjust the tier, the rotation or the packaging to match it.
You pick a start date — any date, mid-month included. Billing runs on actual serving days, so you never pay for a day nobody ate.
If the team wants a say in the menu, offices of 20 or more can build their own weekly rotation in the custom plan builder.

And if the answer is no? That is a perfectly good answer. We would rather cook one lunch you didn't sign up for than a year of lunches nobody enjoys. Most of our office clients came from another vendor anyway — the switching guide covers that part.

Questions offices ask

Is it genuinely free? Yes, for offices and institutions considering a monthly plan. We agree the number of portions with you when you book it.

Do we have to commit to anything? No. There is no contract to sign before you have eaten, and no setup fee afterwards.

How soon can you bring it? Often the next working day, usually within the week. Message before noon and we will tell you the earliest date on your route.

Can we visit the kitchen instead? Please do. Street No. 1, Block D, Soan Garden Markaz, opposite Palace Bakery, open 11 am to 11 pm. Walk in unannounced — that is rather the point.

We are an institution with a tender process. Send the documents and a site-visit date; we bring references and a sample meal to the visit, not just a rate sheet. Our mess and cafeteria guide has the paperwork side.

Book it in one message

WhatsApp 0315 9093990 with your headcount, area, break time and the tier you are considering. You will have a quote the same day, a sample lunch on your floor within the week, and — if the bin tells the right story — one less thing to think about every weekday after that.