It's been four months since the whitecollar workplace moved from the cubicle into the living room. While WFH has its pros, the rapid and unexpected switch can get overwhelming when you're juggling deadlines and domestic tasks. And one perennial question that takes both time and planning is deciding what to cook.

It was on one such day when this writer was weary that Hema's Veg Rasoi came to the rescue. The venture was started in July by Hema Nakwe and her photojournalist husband Prashant from their Matunga East home. The couple sets a weekly menu; orders need to be given one day before delivery. "I've always found joy in cooking, and this might sound amusing but I enjoy feeding large groups versus, let's say, two people," says Nakwe. While she was lauded for her generous hospitality and culinary skills by friends and family, Nakwe says she lacked the confidence to turn entrepreneur. But circumstances can be compelling and effective motivators. "My husband felt it's time I let go of the diffidence and take the plunge." Being vegetarians, they decided to stick to what they know best. The items on the menu are based on seasonality and availability of ingredients. "A lot of the dishes are Maharashtrian, but to shake things up a bit, I often throw in a Punjabi or a South Indian sabzi. The other day, I prepared Kerala-style bean stir fry with grated coconut."