Two Mums, a Dabba and the Promise of a Home-cooked Meal

Two mums in London order takeaway on the weekend only to regret their decision when the food arrives. Limited options, piling plastic waste, a lack of flavour lead the mums take matters into their own hands. Together, they start a delivery kitchen in London that prioritises fresh meals, zero waste, and sustainable delivery, inspired by the Dabbawalas of Mumbai.

Anshu Ahuja and Renée Williams are the women behind DabbaDrop, the planet-friendly takeaway service in London delivering vegetarian South-Asian-inspired dishes in reusable steel containers. 

The menu changes weekly, taking inspiration from different regions and country. A Goan meal features baby aubergine recheado, classic curry with tofu, and amti dal, with red rice. The Japanese meal has greens goma-shoga, yaki nasu (miso aubergine) with chives and sesame, Japanese kare with squash and edamame accompanied with seasoned short grain Japanese raisu. DabbaDrop curates the mains; diners can pick the sides (choosing from picked onions, rotis, samosas, dal). Dabbas are delivered ice-packed and cold, and just need to be popped into the oven for 30-40mins.

With a new menu every week, Anshu and Renée’s team chart out meals via a pre-ordering system. This helps keep wastage low at source, as there is a definite number of meals served. They consciously curate plant-based fare that requires little water and lowers carbon emissions. The last step in the green model is delivery through push-bike steeds, e-bikes, or zero-emission vehicles that reduce the carbon footprint. 

Mradula Hegde speaks to the women of DabbaDrop.

If you had to describe DabbaDrop in one line…
Bringing the joy of soul-warming, planet-friendly meals to your doorstep with a smile.

How long have you been running this enterprise?
We’ve been on this exciting journey for 5 years now.

What do you think makes DabbaDrop special apart from the sustainable delivery?
It’s the heart and soul we put into every meal: Inspired by family recipes, the natural goodness of the ingredients we use, and the flavour of South Asia and beyond, making each bite feel like a warm hug (in a reusable tin!)

What were you both doing before this venture?
Before DabbaDrop, we were navigating the corporate world — in TV production (Anshu) and Event production (Renee) while juggling early motherhood – quite the adventure!

Why did you choose a takeaway kitchen and not look at a hotel or cafe model?
We wanted to reach busy people who crave home-cooked goodness (like we did, as time-poor mums) without the hassle of dining out. Plus, the takeaway model allows for our closed-loop concept and zero-waste philosophy, using the iconic dabbas of Anshu’s hometown, Mumbai. 

You refer to the Mumbai dabbawalas as your inspiration to start this venture. What about their model appealed to you?
Their incredible efficiency, unwavering reliability, and the sheer community spirit they embody. It’s a system built on trust and dedication, which resonated deeply with us. The idea of delivering home-cooked meals, made with love and without mystery ingredients or preservatives, really resonated with us. Unlike factory-made food, our meals are crafted with care, bringing the warmth and authenticity of homemade dishes to our customers. We wanted to recreate that personal touch and connection through our service in London.

“The idea of delivering home-cooked meals, made with love and without mystery ingredients or preservatives, really resonated with us. ”

How easy (or difficult) was it to recreate that model in London?
It’s been a mix of challenges and triumphs! One of the biggest challenges was changing customers' habits and mindsets in a world where everything is on-demand and at our fingertips. Encouraging people to embrace a slower, more sustainable way of living has been no small feat. However, seeing our vision come to life in London and watching our community grow has been incredibly rewarding. It's a testament to the fact that people are ready for a more mindful and sustainable approach to food.

What’s your favourite part about being a mum-preneur?
The flexibility to balance family and business, and the joy of setting an example for our kids that dreams can be turned into reality with passion and hard work, and that small habitual changes can make a big difference. 

Why did you choose to focus on South Asian cuisine?
South Asian cuisine is vibrant, diverse, and full of love. It's a culinary journey Anshu wanted to share, highlighting the wholesomeness and variety of flavours that remind many of home and heritage.

Plus, it's already beloved by Brits. After all, curry is practically the national dish! 

How did you fund your venture?
We bootstrapped — starting with personal savings, then with support from family, friends and those who believed in our vision via a community fundraiser. 

What were some of the challenges you faced:
Coordinating bicycle deliveries in a busy city like London was a puzzle at first, but we soon embraced the challenge and found our rhythm. We work with some amazing delivery partners like Zhero and Zedify who have grown alongside us. 
Our pre-order system ensures we only cook what’s needed, minimising food waste, but we’ve had to come up with some innovative ways to cut back on waste in other areas, such as repurposing food scraps to make stocks to flavour our meals. 
Building a reliable team and managing finances smartly were steep learning curves, but with perseverance, we turned those hurdles into stepping stones and we’re now profitable and set to scale. 

What’s a dish on the menu you always love adding?
Our tangy ginger jam, with chilli and tamarind — it’s a crowd favourite and adds a zesty kick to any meal!

Looking back, are there any day in your journey that stand out?
Winning awards feels pretty good — recently we’ve won the Marie Claire Sustainability Award as well as the BBC Radio London Make a Difference Green award. Plus, seeing the smiles and receiving heartfelt feedback from our customers is always a moment of pure joy and validation.
We often receive cute notes from our customers back in the returned dabbas saying how much they enjoyed their meal, or how friendly their delivery cyclist was, which always makes us burst with pride!

Any advice for aspiring entrepreneurs or any DabbaDrop recipe for our readers?
Believe in your vision, stay adaptable, and don’t be afraid to take risks. Enjoy the ride!

Mradula Hegde is a self-proclaimed Bollywood junkie, who writes copy for brands and leads walking tours over the weekend. She heads social media communication for Goya.

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