Opening in Boulder · January 2027
One fire.
Once a week.
Boneless thighs, weighed out and sunk in yogurt and spice on Wednesday night. Thursday afternoon the tandoor gets lit once and everything cooks over coals in sequence. No reheating, no holding trays, no third day. When the coals are claimed, ordering closes.
First fire goes to the list. No more than one email a week.
The board
One marinade · that's the whole menu
Classic Red
Boneless thighs in hung yogurt, ginger and garlic, cumin, coriander, garam masala, paprika and lemon, with cinnamon sitting in the bag overnight. Finished with ghee as it comes off the coals. This is the one we've cooked for four years and it isn't changing.
Weights are raw. Naan, lime achar and chaat masala at checkout. Colorado's cottage food law would let us run five variations — we'd rather cook one properly than five badly.
The week
Wednesday to Thursday
How it works
Same four days, every week
Order
The board opens Monday morning and closes Tuesday at 9pm. We only buy what's been claimed, so nothing is wasted and nothing sits.
Marinate
Thighs get weighed, bagged and left in yogurt and spice overnight — fourteen hours minimum. This part can't be rushed, which is why there are no Thursday walk-ups.
Fire
The tandoor is lit once and runs about four hours. Everything cooks in sequence and goes straight into the pack — it is never cooled and reheated.
Collect
Pick a half-hour window at checkout. We text when yours comes off the coals. Collection only, in Boulder.
The founding 50
Reserve now · pay in January
First Fire
- Email the morning the board opens
- Twenty-four hours ahead of everyone else
- Leave whenever you like
Ten Thursdays
- Ten family packs, use them any week
- Your window held until 6:30 automatically
- Name on the board at collection
- Refundable in full until the first fire
The Whole Season
- Twenty-five family packs across the year
- First pick of every new marinade
- One private tandoor evening for six
- Refundable in full until the first fire
Nothing is charged today. Reserving holds your place; we'll email for payment once the kitchen is registered and the first date is set. If we never light the fire, you were never charged.
Questions
The ones worth asking
Why January?
Colorado's expanded cottage food law — the one that lets a home kitchen sell meat — takes effect on 1 January 2027. We could rent a commercial kitchen and start sooner, but that cost would land on the price of the food. We'd rather wait and charge you $55 instead of $75.
Why boneless thighs and not a whole bird?
Thighs stay juicy over high heat in a way breast never does, they take marinade all the way through, and there's no bone in the weight you're paying for. Two pounds of thigh genuinely feeds four. A whole bird looks more impressive and feeds fewer people.
Where is it actually cooked?
In our home kitchen in Boulder. That kitchen is not licensed or inspected by the state, which is what the cottage food law permits and what we're required to tell you plainly. We hold current food safety certification, and every pack is labelled with its cook date and lot number.
Can you deliver?
No, and not through DoorDash either — cottage food has to go from us straight to you, so collection is the only way this works. Thursday evening, half-hour windows, in Boulder.
Is there rice or dal?
Not at first. The law lets us sell one refrigerated food type and we've spent it on the chicken. Naan, lime achar and dry chaat masala are shelf-stable so those we can sell alongside — bring your own rice.
What about allergies?
The marinade contains dairy. The kitchen also handles wheat, mustard, sesame and tree nuts, and we can't guarantee separation. Full ingredient list is printed on every pack. Tell us at checkout and we'll tell you honestly whether we can serve you safely.
How long does it keep?
Three days in the fridge below 41°F. It is cooked once and never reheated by us — what you collect came off the coals that afternoon.
Be there for the first fire
Fifty places, then the list closes until spring. No payment today.