Packing a lunch

A financial crunch at home saw Savera Aziz Shaikh fall back on her culinary skills as a source of livelihood. Since 1994, she has been co...

A financial crunch at home saw Savera Aziz Shaikh fall back on her culinary skills as a source of livelihood. Since 1994, she has been cooking, packing tiffins and providing lunch to people outside her family. Starting out with one order, she now has 20 lunch-boxes to deliver to people working in offices all around the Camp area.

8220;I tried to look for a job, but in vain. So while we were racking our brains for avenues to get in money, my husband suggested that I take orders for lunch. I like to cook and my cooking has generally been appreciated. As it is, quite a few people 8211; especially students and office-goers 8211; do have problems about getting lunch. So this would have worked out both ways,8221; explains Shaikh.

Her first customer was a woman who worked at Aurora Towers. 8220;For two to three days, I let her sample my cooking, free of cost. As soon as we struck a deal, about four of her colleagues also placed their orders.8221;

Since the beginning, Shaikh has been the one to decide the menu, and she says there have been no problems with that. 8220;Four chappatis, rice-dal, sometimes pulao, two vegetable preparations, sweets and a non-vegetarian item twice a week 8211; that8217;s the fare I offer.8221;

And to prepare this menu requires her to cook 80 chappatis and about two to three kilograms of rice. Which is why her day has to begin early. After packing off her kids to school, by 7.30 a.m., she rolls up her sleeves to cook and winds up by noon. Then the 20 tiffin carriers are packed, and she leaves to deliver them to her 20 customers. 8220;I live on Nagar Road, and travel either by bus or six-seater to Camp. From there, I deliver each dabba by foot. It takes me about an hour and a half, and I have given timings as such,8221; she points out. Returning home by 4 p.m., it8217;s back to the kitchen, to clean the dabbas, supervise her children8217;s studies and cook dinner for her family. The day over at 11.30 p.m., the next is just a couple of hours away.

Sunday is the only day off, but that8217;s spent stocking up for the week ahead. A visit to the wholesale vegetable market, grinding the spices, getting together whatever can be readied. 8220;And that is one day I cook only for my children, whatever they want. But I don8217;t mind it. I needed money to ensure that my children8217;s school fees are paid, and that their study is not interrupted. That objective has been achieved,8221; she says, contentment writ large on her face.

8220;And, fortunately, nobody has criticised my cooking so far. In fact, it8217;s always been word of mouth that has got me more orders. Students, office-goers mostly bachelors or those who live alone and some women too 8211; that8217;s my clientele. While some are pure vegetarians, they do not have problems that I cook non-vegetarian food too.

Story continues below this ad

quot;It8217;s an association we have built over the years. They know they8217;ll get their food on time, and in return, I can provide my family with the necessities we need.8221; A symbiotic understanding, indeed.