Frequently Asked QuestionsOrdering, delivery, tiffin service & allergens

We deliver full meals and Dabba Wala tiffin plans across Milton Keynes (postcodes MK1–MK19) from our Greenleys kitchen, and you can always collect. The order page shows whether delivery is running today. Andhra pickles and podis are coming soon, and Edinburgh and Glasgow are planned — join the waitlist.

Delivery is charged by distance from our Greenleys kitchen, from £2.49, and is free once your order passes the threshold for your zone (from £28). Your exact fee shows at checkout. Collection is free and saves 10%.

£15, for delivery and for collection.

30–60 minutes across Milton Keynes. Collection orders are ready from about 40 minutes — you pick a slot at checkout.

We are open seven days a week. Opening and closing times are set by the kitchen and shown live on the order page and on our Contact page.

Choose your plan (weekly or monthly), select your box (Prasada veg or Svadista non-veg), set any dietary preferences, and pick your start week. Freshly cooked meals are delivered to your door Monday to Friday.

You can skip individual delivery days from your Dashboard. If you need to pause, change or cancel your plan, get in touch on WhatsApp, phone or email — we're flexible and will work it out with you. Plans don't auto-renew, so there are no recurring charges.

Each meal includes rice/roti, a main curry, dal or sambar, a side dish, pickle/chutney, and papad. Portions are generous for one adult.

Each plan is one box type. If you would like to switch, message us and we will sort it out with you.

Yes — every Prasada dish is vegetarian, with no meat, fish or eggs. Vegetarian dishes are cooked with their own separate utensils and cookware, in the same kitchen as our non-vegetarian food. If you follow a strict or Jain diet, or have an allergy, please tell us before ordering.

Five, "Very good" — the top rating in the Food Standards Agency hygiene scheme. Milton Keynes Council inspected our kitchen on 16 October 2026. You can check it on the FSA website: ratings.food.gov.uk/business/1941265

Each dish page lists the allergens we know it contains; a few dishes are marked "ask us" while we confirm the recipe. Vegetarian and non-vegetarian food is cooked in the same kitchen, so if you have a severe allergy please contact us before you order.

Spice levels vary. Each dish has a spice meter (1-5 flames). You can request "less spicy" in your subscription preferences or while ordering.

Never. All our food is cooked with fresh, natural ingredients using traditional methods. No preservatives, no shortcuts.

We recommend at least 7 days for small events and 2-3 weeks for large functions (50+ guests). For temple poojas, 3-5 days notice is usually sufficient.

No — we cook and supply the food. We do not provide crockery, serving staff or setup. Tell us your date, numbers and menu when you enquire and we will plan the food with you.

We cater for events starting from 10 guests. No event is too small or too large.

We accept all major credit/debit cards, Apple Pay, and Google Pay via secure online checkout.

Call us at +44 73 0711 9962, WhatsApp the same number, or email info@sreesvadistaprasada.com. You can also use the contact form on our website.

Gongura is a leafy green (Hibiscus sabdariffa / sorrel) native to Andhra Pradesh, South India, prized for its intense tangy-sour flavour. Known as the "pride of Andhra", it is used in chutneys, curries (Gongura Chicken, Gongura Mutton), pickles (gongura pachadi), and dals. Rich in iron, calcium, and folate, it is also one of the most nutritionally dense leafy greens in South Indian cooking. No other regional Indian cuisine uses it as extensively as Telugu cuisine.

Andhra Pradesh (Telugu) cuisine is distinguished by its exceptional heat — it uses Guntur chillies, among the hottest varieties in the world. Flavour profiles are built on a combination of tamarind (sourness), Guntur chilli (heat), and sesame or peanut (richness), a combination not found elsewhere. Signature ingredients like gongura (sorrel), raw mango, and tamarind feature heavily. Unlike Mughal-influenced North Indian cooking, Andhra cuisine relies on dry tempering (talimpu/tadka) rather than cream-based gravies, and rice is the staple grain.

Ragi (finger millet / Eleusine coracana) is one of the most nutritious grains in South India. It contains more calcium than milk gram-for-gram, is exceptionally high in dietary fibre, has a low glycaemic index, and is naturally gluten-free. It is rich in the amino acid methionine and has been a dietary staple in rural Andhra and Karnataka for centuries. At Sree Svadista Prasada, ragi features in our Ragi Sangati, Ragi Jaava (malt) and Ragi Buttermilk.

Sambar is a South Indian lentil-based vegetable stew — a cornerstone of the cuisine. Made with toor dal (split pigeon peas), tamarind, tomatoes, and sambar powder (a blend of coriander, cumin, pepper, and dried chillies), it is served daily alongside idli, dosa, vada, and rice. It is naturally vegan and an excellent source of plant protein and fibre. Every household has its own recipe; ours uses a slow-cooked tamarind base with a fresh curry leaf and mustard seed tadka.

Rasam is a thin, peppery South Indian soup served at the end of a meal to aid digestion. Made from tamarind water, tomatoes, black pepper, cumin, and curry leaves, it is lighter than sambar and distinctly peppery. It is drunk directly like a soup or poured over rice. In South Indian homes, rasam is the go-to remedy for colds, sore throats, and digestive discomfort — the pepper, cumin, and tamarind combination has well-documented digestive and antimicrobial properties.

Pulihora (also called tamarind rice or puliyodarai) is a tangy, spiced rice dish from Andhra Pradesh and Tamil Nadu. Cooked rice is mixed with a tamarind paste tempered with mustard seeds, dried red chillies, curry leaves, peanuts, and turmeric. It is one of the oldest South Indian dishes — historically prepared as temple prasadam (sacred offering). The tangy-spicy-nutty flavour is completely unlike any North Indian rice preparation. It also keeps well at room temperature, making it a traditional travel food.

In Sanskrit and Telugu, "Prasada" (Prasad) means blessing or divine grace — specifically food offered to a deity and then distributed to devotees as a sacred gift. Our Prasada menu honours this tradition: it is entirely vegetarian, cooked with its own separate utensils and cookware, in the spirit of clean, wholesome, sattvic cooking. If you follow a strict, Jain or temple diet, please tell us before ordering so we can advise on each dish.

"Svadista" (Sanskrit: स्वादिष्ट) means delicious or tasty — literally "having good taste". Our Svadista menu represents the full, bold flavour range of Andhra non-vegetarian cooking: Chicken 65, Gongura Chicken Curry, Fish Pulusu and slow-cooked dum biryani. The name reflects our commitment to genuine Andhra flavour — no shortcuts, no shortcuts to heat, no watered-down spicing for mass-market appeal.

Dabba Wala (also spelled Dabbawala) refers to the legendary Mumbai tiffin delivery network, where carriers collect home-cooked food in metal tiffin boxes (dabbas) and deliver them to offices across the city with near-zero error rates — a system studied by Harvard Business School. Our Dabba Wala subscription honours this tradition: weekly or monthly subscriptions of freshly cooked South Indian home-style meals delivered to your door across Milton Keynes, with Edinburgh and Glasgow coming soon.

Most traditional South Indian food is naturally gluten-free. The primary grains are rice, ragi (finger millet), and jowar (sorghum) — all gluten-free. Idli, dosa, vada, sambar, rasam, most chutneys, rice-based curries, pickles, and podis contain no wheat. The exceptions are dishes using wheat flour (paratha, maida-based items) or semolina (rava dosa, upma). At Sree Svadista Prasada many dishes are made without wheat, and each dish page lists its allergens. Our kitchen also cooks with wheat, so tell us before ordering if you need to avoid gluten strictly.

The whole Prasada menu is vegetarian, and many dishes are made without dairy. Several use ghee, yoghurt or butter, so they are not all vegan. Each dish lists its allergens, including dairy — please check there, and tell us before ordering if you need a dish made without dairy.

Chicken 65 is one of India's most beloved fried chicken dishes, originating in Chennai in 1965 (hence the name). Bite-sized chicken pieces are marinated in yoghurt, red chilli, ginger-garlic paste, and South Indian spices, then deep-fried until crispy and tossed with curry leaves, green chillies, and lime. The result is a fiery, aromatic starter — crunchy outside, juicy inside. It is a favourite on our Svadista menu and one of the defining dishes of South Indian restaurant cooking worldwide.

Gutti Vankaya Kura is a classic Andhra stuffed baby aubergine curry. Small, tender brinjals are slit and stuffed with a dry masala paste made from roasted peanuts, sesame seeds, coconut, tamarind, and Andhra spices, then slow-cooked in a rich gravy. It is considered one of the signature dishes of Telugu cuisine and a vegetarian centrepiece. "Gutti" means stuffed and "vankaya" means brinjal/aubergine in Telugu. It is a staple of festive Andhra meals.

Avakaya (Avakai) is the most iconic pickle of Andhra Pradesh — a raw mango pickle made with coarsely ground mustard seeds, Guntur red chilli powder, salt, and sesame or groundnut oil. Unlike North Indian mango pickles, Avakaya uses large pieces of unripe green mango, giving it a chunky texture and an intensely sour-spicy-pungent flavour. It is a daily fixture on every Andhra dining table, eaten with plain rice and ghee or yoghurt rice. Our Avakaya is made using traditional stone-ground mustard and whole spices, and is coming soon with our Andhra pickles.

South Indian food is rice-based, uses coconut, tamarind, curry leaves, and mustard seeds, and features lighter, tangier flavour profiles. North Indian food is predominantly wheat-based (chapati, naan, paratha), uses cream, butter, and tomato-based gravies (butter chicken, korma, paneer makhani), and has a richer, sweeter, Mughal-influenced character. South Indian breakfasts — idli, dosa, vada, upma — are entirely different from North Indian parathas. Spice blends also differ: South India uses pepper, Guntur chillies, and tempering techniques that create fundamentally different flavour outcomes.

A dosa is a thin, crisp South Indian crepe made from a fermented batter of rice and urad dal (split black gram), cooked on a hot griddle until golden and lacy. It is naturally gluten-free and vegan in its plain form. The classic Masala Dosa is filled with spiced potato masala and served with coconut chutney and sambar. Variants include Rava Dosa (semolina, crispier and lighter), Pesarattu (green gram, an Andhra speciality), and our Nellore Ghee Karam Dosa, finished with ghee and fiery red karam.

Idli is a soft, steamed cake made from the same fermented rice-and-urad-dal batter as dosa, but steamed rather than griddled. It is naturally gluten-free, vegan, low-fat, and easy to digest — a staple South Indian breakfast eaten with sambar and coconut chutney. Fermentation gives idli a mild tang and makes its nutrients more bioavailable, which is part of why it is considered one of the healthiest ways to start the day in South Indian cuisine.

Vada (medu vada) is a savoury South Indian fritter made from ground urad dal batter, shaped into a ring and deep-fried until golden and crisp outside, fluffy inside. Traditionally served with sambar and coconut chutney as part of a breakfast platter alongside idli and dosa, it is naturally vegan and a good source of plant protein. Masala Vada, made from chana dal instead of urad dal, is a coarser, spicier variant popular as an evening snack.

In South Indian usage, "tiffin" refers to a light meal — traditionally breakfast or a mid-day snack — and also to the stacked metal lunchbox (tiffin carrier) it is often packed in. A typical South Indian tiffin includes idli, dosa, vada, upma, or pongal alongside chutney and sambar. Our Dabba Wala tiffin service is a modern take on the tiffin tradition — full home-style meals delivered Monday to Friday.

Podi is a dry, roasted spice-and-lentil powder — sometimes called "gunpowder" — mixed with sesame oil or ghee and eaten with idli, dosa, or plain rice. Recipes vary by household and typically combine roasted urad dal, chana dal, dried red chillies, curry leaves, and sesame seeds, ground to a coarse powder. It is naturally vegan (or vegetarian with ghee), shelf-stable, and one of the easiest ways to add authentic South Indian flavour to any meal. Our handmade Andhra podis are coming soon.

Naivedyam is food prepared specifically as an offering to a deity before being shared as prasada (blessed food). In South Indian temple tradition, naivedyam is cooked without onion or garlic, using pure ingredients and dedicated utensils, in a spirit of cleanliness and devotion. Our Prasada menu's Naivedyam section follows this same tradition — sattvic, pure-vegetarian dishes suitable for pujas and religious occasions.

Biryani is a layered rice dish made by par-cooking fragrant basmati rice and a spiced meat or vegetable base separately, then slow-cooking them together (dum) so the rice absorbs the aromatics without becoming mushy. South Indian biryani, particularly the Andhra style, uses bolder spicing than the milder, Mughal-influenced biryanis of North India. We cook chicken dum biryani and chicken fry piece biryani.

Many of our dishes are nut-free, but South Indian cooking uses peanuts, cashews, and coconut widely — including in some curry bases, chutneys, and podis — so cross-contact in a shared kitchen is possible. Every dish on our menu lists its allergens, including tree nuts and peanuts, so you can check before ordering. If you have a nut allergy, please also add a note at checkout and we'll take extra care.

We deliver across Milton Keynes including Wolverton, Stony Stratford, Greenleys, Newport Pagnell, Bletchley, Westcroft, Central MK, Emerson Valley, Shenley Brook End, Walnut Tree, Monkston, Brinklow, Furzton and surrounding MK postcodes (MK1–MK19). Not sure? WhatsApp us your postcode.

Not yet — we currently deliver across Milton Keynes only. Edinburgh is coming soon; register your interest on our Edinburgh page and we'll let you know the moment we launch there.

Not yet — we currently deliver across Milton Keynes only. Glasgow is coming soon; register your interest on our Glasgow page and we'll let you know the moment we launch there.