In a nutshell:

Super cool concept – place order thru an app / call & someone delivers home cooked YUMM food made by housewives / home chefs – different menu every day, every meal.

Address & other details:  Bite club.

Facebook page: Bite club

Meal for 2: Rs. 300 onwards (each dish approx Rs. 250-300)

Cuisine type : Vegetarian & Nonvegetarian

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

Bite Club did not give any paper – bill. So am unable to give a scanned copy.

I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

Short Description – in case u r in a hurry:

The concept is super cool & specially relevant to a city housing a big population of migrants (non natives), young professionals with less time to cook but relatively more disposable income, health consious people who r forced to eat out but try to look for healthier home cooked food, regular eatout people bored of their existing fixed menu options etc .

To start with, it is a mobile app based concept. Customer downloads app, checks the lunch options and dinner options for the day and orders the food thru app/ facebook /  a phone call. Food is then delivered at the doorstep.

Generally they range 2-3 vegetarian & 2-3 nonvegetarian options per day with separate dishes for lunch & dinner. Everyday the menu is different.

Well, wondering where did they get such a versatile chef!!!!! Here’s the secret. They do not have chefs. They connect with home Chefs (anyone who makes great food at home / anyone with a keen love for cooking good food). Then they work with the Home Chefs on a menu & upload it at 00.00 hrs.

So even if someone orders everyday, the person will get non repetetive home made food twice a day. Also, if some dish looks & sounds interesting, that gets sold out fast & u might not get it if u order late in the day.

The delivery timelines r a bit tight. On every occasion they have delivered within the promised timeline. On one occasion they called & informed that they will b 15 minutes late. On one occasion, one of the co-founders came in himself to deliver since the delivery boy got stuck somewhere else. Respect the spirit and the passion….

The following section describes some of the dishes I had thru Bite club.

Detailed Description – In case u have the Time to NJOY reading:

Monje Haaq & Kashmiri Masq by Chef Nalini Sadhu.

Monje Haaq – It was a thin stew of ‘gaanth gobi’ & its leaves made in traditional Kashmiri style. It is a very common food in Kashmir but not too many people make good Haaq in Delhi. The super simple curry / soup was a marvel – intense flavors, rustic taste. Rate it 4.5/5 – The best Haaq / Monje Haaq I have ever had.

Masq was spiced meat koftas cooked in spices and Kashmiri red chilly. I have had the same dish at a Kashmiri friend’s home. Both were equally good – actually brilliant.

The meat Koftas were handmade, lumpy, the spices were mixed to the meat, the surface of the koftas were un-uniform, they had rough edges but very were very good to taste. Infact it tasted so good coz it was not machine made. The unevenness was a part of the texture that influenced the taste.

Gravy was one of the best again. Saunf made its presence felt in addition to other spices. Rate this dish 4.75/5

Sarson ka saag, Makki ki roti meal by Chef Shalu & Arun Sehdev.

Sarson ka saag topped with a dollop of home churned white butter & makki ki roti combo is a popular dish in Punjab & adjoining areas during the winter months. Sarson ka saag means mustard leaves. Some other saag (leaves ) r also mixed in the preparation of this dish.

Unlike a lot of the commercial places where the saag is reduced to a smooth paste, the sarson ka saag at Bite club was uneven, lumpy & full of texture & that is what made it very good. Rate it 4/5.

White butter given as an accompaniment seemed to b made from buffalo milk in a factory. It was good.

We also got a lump of gur (jaggery) which is a traditional accompaniment with sarson ka saag makki ki roti.

A small portion of mirch ka achaar was also given.

The makki ki roti was nice to taste, thick but very brittle. Was it coz it gotcold & we re-heated? Maybe yes. So giving a benefit of doubt. Rate it 3.5/5.

Overall rating of this dish averages out to 3.75/5.

Litti with baingan, aloo & tamatar ka Chokha by Chef Shrimi Srivastava.

For the uninitiated, Litti is a popular food in Bihar. It is a ball made from sattu filling & a baked atta cover. Traditionally littis r baked in wood fire / cowdung fire etc.

The Litti by Bite Club had an excellent filling. Taste and flavor of sattu and raw mustard oil complimented each other.

The outer body had become slightly sub optimal most probably coz it was made earlier and then delivered. Straight out of the oven, I am sure wud hv been way better. As u can see in the cross section, it was not perfectly done.

The litti was not done on charcoal / any sigree flame but most probably on LPG stove. So the smokiness was missing. Rate it 3.75/5 ‘as it is’ but 4.25/5 considering the constraints.

Aloo chokha was hand-mashed & hence lumpy, uneven & really nice. Again, flavour of raw mustard oil made its presence felt. A little quantity of raw onion made it pungent & added to the texture. Rate it 3.5/5

Baingan Chokha was quite like the simple Bengali ‘begun pora’ rather than the chatpata version that I have had so far – be it at my numerous Bihari friend’s houses or at Bihari eateries. Nevertheless, liked it very much. Pungency of raw onions and raw mustard oil made a difference. Rate it 3.5/5.

Tamatar chokha was spicy but not hot, chatpata, not tomatoeeee & very good. Rate it 4/5.

A tiny white dip made from curd was excellent. Flavor of garlic made it awesome. Rate it 4.5/5

Overall rating of this meal averages out to 3.95/5.

Overall rating of food that we had thru Bite club averages out to 4.25/5. I am already a fan of the concept & wud like to take this opportunity to explore more of Regional cuisines of India. Look forward to ur comments

The following section is for food ordered from bite club over the last few months. All I was doing was saving the pics & my notes after every meal. Here comes the compilation:

Undhiyu with poori and shrikhand
By chef Shachi jain

For the uninitiated undhiyu is a Gujarati dish prepared with mix of different vegetables. This is traditionally a winter preparation.

In case u want to know more, Pls click here – wiki

Well the description is surely not even 1/100000 as impressive as the real dish was.

The veggies retained their shape and texture but they blended well with each other in the mouth. Spices were in plenty but not on the face. Balance of seasoning was perfect. A hardcore carnivore like me also wud call this dish awesome. It was so tasty that we licked the bowl till the last drop. Rate it 4.75/5

Shrikhand was very good. Usually the commercially available ones r excessively sweet. This one was very balanced. Super loved it. Rate it 4/5.

Gatte ka pulav and pyaaz methidaana curry
By chef Neha jain

Gatte ka pulav was good but not great. The rice was soft and independent and good to taste. Rate the rice 3/5.

The gatte were not as soft as they shud hv been. Some of the gatte were undercooked in the center. Rate the gatte 2/5

Rate this dish overall 2.5/5.

Methidaana kadhi was good again. Flavours of methi were enjoyable. Balance of salt and sour was good. Rate it 3.5/5

Chettinad chicken curry meal

By chef Sangeetha sanjay

Chettinad chicken is a overused term to loosely depict a South Indian curry in this part of the country. It is difficult but not impossible to find authentic , consistent chettinad chicken in gurgaon.

When we saw it was on offer at bite club, we were excited about ‘chettinad chicken made at home’. The food did not disappoint at all. We just loved it. The gravy had robust taste and flavours. Spices, curry leaves and chicken made their flavours felt.

The chicken pieces were soft and nice. Rate the dish 4/5.

This was accompanied by Malabar paratha. I am sure this wud have tasted way better if eaten straight out of the tawa but that is one compromise u need to hv in mind while ordering food at home.

The paratha was flaky, soft and tasty in its own as well.

Rate it 4/5.

Chicken sukka with rassa and steamed rice
By chef Deepa kirodian

This was a dry curry of boneless chicken and mince, grated coconut. The chicken was soft and nice. The taste was good. Rate the dish 3/5.

Rassa was good as well. Rate it 3/5

Kashmiri dum aloo and gogji nadir with steamed rice
By chef Nalini sadhu

Gogji nadir was lotus stem and turnip curry. The lotus stems chosen were narrow, small and soft yet crunchy. The cuts were small as well and that made a huge positive difference. The flavours of masalas were excellent. The turnips were soft and full of flavours. Taste was outstanding. Rate it 4.25/5

Kal dosa with mutton keema
By chef Sangeetha sanjay

Kai dosa was soft and nice. It had an enjoyable fermented feel to it. I am sure it wud hv tasted heavenly straight out of the tawa. Rate it 4.25/5

Mutton keema had nothing spectacular about it but it impressed us with its extraordinary simplicity – as it happens in daily home cooking , no exotic ingredients, no piling of fat and spices , yet very Tasty. Rate it 4/5.

We finished the meal with this lovely kesari bhaat. flavor of ghee, not too sweet , daanedaar, perfect paak (intensity of taste due to constant stirring on flame) …..too good. Rate it 4.25/5

26.05.2015

Today we had our best meal from bite club so far & also tasted one of the best bengali food in Delhi NCR. Today’s meal was prepared by Chef Pritha Sen.

For lunch we had Spinach with begun and bori. Simple, uncomplicated ingredients exactly as you would find only being cooked in a Bengali household. Though not everyone in Bengal can make it as good. Can’t rate it dispassionately. Rate it 4.95/5 for the joy it gave me while eating.

We also Masoor dal. Very known, everyday taste and flavour but again a big wow. Rate it 4.5/5

Shorshay maachh – the mustard gravy was not extra pungent as you would find at some eateries. However, it was very understated gravy with perfect balance of flavours. Loved the mustard used. Rate it 4.75/5

Though not mentioned in the bite club description, there was a small portion of raw mango chutney ( as it is said – madhurena samaapayet) was perfect end to a great meal. Rate it 4.25/5

The amount of joy that this home cooked YUMM meal gave was unbelievable.

For dinner we again ordered Pritha Sen’s dinner menu chholar dal, Kosha mangsho & pulao.

Chholar dal was outstanding as well. It had pronounced flavors of whole garam masalas. The dal was perfectly cooked. Just right balance of salt & sweetness. Rate it 4.5/5

Bengali pulao is usually made with Gobindobhog rice, has dry fruits in it & has a sweet and salt taste. This pulao was made with basmati, was suboptimally soft, was very highly flavorful and was a tad low on salt. I got the rationale of low salt a bit later. Rate it 3/5.

The kosha mangsho was beyond awesome. It was slow cooked, resulting in meat falling off bones & bones cracking off, the flavors of gravy in the meat & flavors of meat in the gravy. Was a tad more on salt & this was balanced by the salt in pulao. Rate it 4.75/5

Eagerly Look forward to the next time……………