Rebuilt on your official brand logo. Oxblood #800001 from the handi, #ED1A23 from the script, #312F92 from the tagline — sampled straight out of the logo file, no invention. The handi itself becomes the progress vessel on the tracking screen: it fills with rice as the order moves.
Designed against the real card — roughly 250 items across Biryani, Chinese, Indian, Tandoor, Drinks and Desserts. A menu that size is a navigation problem before it is a design problem.
Three brand colours and three status colours. The status hues are not in the logo — a mark cannot carry both identity and state without becoming ambiguous, so open, sold-out and awaiting are drawn from the food instead.
Login is not the front door. A first-time visitor sees the menu before a phone-number field, and only meets the OTP screen at checkout.
We deliver up to 6 km from the Barrackpore kitchen. Sharing your location lets us check before you build a cart — and gets your food to the right gate.
Location is used only for delivery. We never track you in the background.
Your order history stays with the hotel — not with a delivery marketplace.
Sent to +91 98304 42210 · change
This is the part your real card changes most. Nobody scrolls 250 dishes. The home screen answers one question — what are you in the mood for — with six cuisine doors, your signature dishes surfaced above them, and a veg filter that halves the list in one tap.
Every charge is on screen before the customer commits. Nothing appears for the first time on the payment page, and serviceability is checked the moment an address is picked.
Riders here navigate by landmark, not by pin.
The signature. Your logo is a handi, so the handi is the progress vessel — it fills with rice as the order moves from placed to delivered. It is glanceable from across a room, and it is unmistakably yours next to any competitor's progress bar. The precise information sits beside it in monospace, so nothing depends on reading a picture.
Free until the kitchen starts plating.
Your website already sells catering and bulk orders. That is a high-value, low-frequency job with completely different needs from a Tuesday dinner — so it gets its own flow rather than being forced through the normal cart.
Happy paths are easy and every vendor demos them. These four are where orders are lost, and each gets designed copy and a way forward.
You're 8.2 km out — our riders cover 6 km from the Barrackpore kitchen. Pickup is open if you're passing by.
We cook 11:00 AM to 3:30 PM and 6:00 PM to 11:30 PM. Order now and we'll start it the moment the fire is back on.
No answer in 5 minutes and we'll remove it and refund automatically.