North Indian cook for home: fresh rotis, dal and sabzi every day

Many can. Cooks who have worked in Bangalore for a few years usually manage upma, poha, and dosas from ready batter. If your family wants idli and dosa batter ground at home or a proper sambar, tell us during matching and we will look for a cook comfortable with both cuisines, or suggest our South Indian cook service instead.

That is your call, and it changes which cook fits. Part-time cooks usually make one batch of rotis for the day along with sabzi and dal. If you want phulkas hot off the tawa at both lunch and dinner, a full-time or live-in cook is the practical option, and we will match accordingly.

Home kitchens do not have a tandoor, so no cook can give you true restaurant naan or tandoori chicken. What experienced cooks do make well are tawa naan, stovetop kulcha, and oven or pan-grilled chicken marinated tandoori style. The taste is close but not identical, and we would rather say that upfront.

Yes. Tell us the style you grew up with, whether that is UP-style arhar dal, Punjabi chole, Bihari sattu parathas, or Rajasthani gatte ki sabzi. Cooks from that region are the natural first choice, and where none is free we look for cooks who have worked long-term with families from that region.

Yes. We check the Aadhaar card and address proof of every cook before placement. Many have also trained under Skill India or HMCGSSC programs, which cover kitchen hygiene and safe food handling.

Yes. Many of our North Indian cooks prepare butter chicken, home-style chicken curry, korma, egg curry, and mutton on weekends. Some cooks prefer veg-only kitchens, so mention your non-veg days while booking and we will only propose cooks comfortable with them.

As a Bangalore indication, part-time cooks earn around ₹6,000-10,000 per month, full-time cooks ₹12,000-20,000, and live-in cooks ₹25,000 and up. Actual salaries vary about 20 percent either way with experience, family size, and locality.

Yes. EzyHelpers offers a trial period so you can test the cook's food quality, hygiene, and compatibility. If you are satisfied, you continue. If not, we provide a replacement until you find a cook who suits your family.

Placement typically takes 24 to 72 hours in Bangalore once we understand your menu, timings, and locality. Very specific asks, such as a Rajasthani cook for a veg-only kitchen in a particular area, can take a little longer.

Yes. Tadka quantity, ghee on rotis, and cream in gravies are all adjustable, and this is a common request from families managing cholesterol or weight. Share the preference at the start so the cook builds it into daily cooking rather than treating it as an exception.

Either works. Some families hand over a list of dishes they eat and let the cook build the rotation. Others decide each evening what is cooked the next day. Experienced cooks usually suggest a rotation in the first week based on what is in season, and you correct it from there.