What to tell your cook every morning: a 2-minute routine
The three things your cook needs to hear
Most morning back-and-forth comes from one of these being missing. Cover all three and your cook can start straight away.
| What to say | Why it matters | How it sounds |
|---|---|---|
| The dish for each meal | Your cook can't start until they know what to make. | "Didi, aaj lunch mein rajma chawal, dinner mein lauki chana dal." |
| What has run out | A missing ingredient stops the dish halfway. | "Tamatar khatam hai, maine order kar diya hai." |
| Any change | Portions and dishes depend on who's eating. | "Bhaiya, aaj dinner pe do log extra hain." |
That's the whole routine. Anything else, like a new recipe or feedback on yesterday's sabzi, is better said at a calmer moment than the first five minutes of the visit.
Decide the evening before
Morning is the worst time to decide what to cook. You're rushed, your cook is waiting, and some dishes need work the night before.
Deciding in the evening means:
- Soaking happens on time. Rajma, chole and whole urad need an overnight soak. If tomorrow is rajma, your cook can soak it at the end of today's visit.
- Groceries arrive before your cook does. If something has run out, you can order it in the evening instead of rushing at 8 AM.
- The morning is one line. Your cook already knows the plan; you only confirm it.
Make each dish name unambiguous
"Dal bana do" can mean five different dals. A few habits stop the guessing:
- Name the dal or the sabzi exactly. "Moong dal tadka", not "dal".
- Use the names your cook already uses. If they say "lauki", don't say "dudhi".
- Give quantities. "3 log, 4 roti each" is clearer than "make rotis".
- Say the spice and oil level once, then only mention it when it changes: "Aaj thoda kam teekha."
Ask about groceries at the end of the visit
Your cook knows what's finished better than anyone, but only while they're in the kitchen. Ask before they leave, not when they arrive: "Kuch khatam hua hai?" It gives you the evening to order, and the next day's dish isn't held up.
Keep the answer specific. "Rajma and tomatoes are finished" is something you can order. "Kuch cheezein chahiye" isn't.
Use a weekly menu to make it a one-line check
Once your home has a weekly menu, most of the morning disappears. Your cook knows Tuesday is rajma chawal, so the morning message is just a confirmation, plus any change. Our weekly veg menu for North Indian homes is a ready-made starting point.
Keep your cook on your side
Your cook is the one in the kitchen. If they're unhappy or confused, the food shows it.
- Call them the way they prefer: Didi or Bhaiya is the usual choice.
- Speak their language. A short line in Hindi, Kannada, Telugu, Tamil, Marathi or Bengali is clearer than a long one in English.
- Give feedback on one thing at a time, and be specific: "Thoda kam namak" is easy to act on; "It wasn't good" isn't.
- Say when something was good. It's the fastest way to get it again.
- Explain a new dish once, in person, ideally while they cook it the first time. After that, the name is enough.
Questions people ask
What if my cook can't read a written menu?
That's fine. The routine is spoken, not written: say the dish for each meal, ask what has run out, and mention any change. Use the dish names your cook already uses.
Should I explain the recipe every time?
No. Explain a new dish once, ideally while your cook makes it the first time. After that, the dish name is enough, plus any change you want, like less oil or less chilli.
How do I say a dish didn't taste right?
Be specific and kind, and change one thing at a time: "Thoda kam namak" is easier to act on than "It wasn't good." Say it before the next time the dish is made, not while they're cooking.
When is the best time to decide the menu?
The evening before. It gives time to soak rajma or chole, and to order anything that has run out so it arrives before your cook does.