Food safety

• Everything we sell is 100% vegetarian and contains no egg. There is no non-vegetarian production in our kitchen at all, so there is nothing to cross-contaminate with.
• No artificial preservatives and no added colouring. The shelf life comes from how the food is dried and sealed, not from anything added to it.
• Every pack carries its batch number, cook date and best-before date, printed at the time it was sealed.
• Ingredients, allergens, nutrition and net quantity are published on every product page before you buy, not only on the pack after you have.

The whole catalogue is vegetarian and egg-free, and carries the green vegetarian mark on the pack and on the product page. This is not a filter you have to remember to apply — there is nothing else on the menu, and no non-vegetarian production line sharing our equipment.

Individual dishes may still contain dairy, and that is declared per product. If you are avoiding dairy specifically, read the ingredients rather than relying on the vegetarian mark.

Every product page carries a declared allergen list alongside its full ingredients. The common ones in our kitchen are milk and milk products, wheat (gluten), soy, tree nuts, peanuts and sesame, and where a dish contains any of them it says so.

Please read that list before you order if anybody eating has an allergy. We prepare many recipes in a shared kitchen, and while we clean down between recipes, we cannot promise that a kitchen handling nuts and wheat is free of traces of them. For a severe allergy, that is the honest answer, and we would rather give it than a reassuring one.

If a product page is missing its allergen information, do not order it and tell us — that is a fault, and the site is built to refuse to publish a product without it.

Our shelf life comes from process, not chemistry. Food is cooked to its recipe and then dried at low temperature under controlled conditions, so the moisture that spoilage needs is gone while the flavour and nutrients stay. It is then sealed in three-layer foil with a food-grade oxygen absorber. Nothing is added to keep it safe — which is why the ingredient list on a pack reads like a recipe rather than a chemistry set. The about page sets out all six steps.

Each pack shows a best-before date specific to its batch. Store it as the pack says, and prepare it the way the pack describes.

Stock is not a number in a spreadsheet. The same dish cooked on two days is two different batches, each with its own cook date, expiry date and quantity, and every pack in an order is traced back to the batch it came from.

We allocate the nearest-expiring usable batch first — that is what stops good food being wasted while newer stock sells. The floor underneath it: a pack is never allocated to an order unless it has more than five days of shelf life left, counted from the day you order. If the only stock left is closer to its date than that, the item shows as out of stock rather than being quietly sent to you.

Stock past its date is written off by an automated sweep rather than by somebody remembering. Expired batches cannot be sold by the system even by mistake.

Because every order line records the batch it was packed from, we can answer the question that matters in a recall: who received packs from this batch? — exactly, and in seconds rather than days.

If we ever have to withdraw a batch, we will contact everybody who received one directly by email and phone, tell you plainly what the problem is and what to do with the pack, and refund it in full whether or not it has been opened. We will not wait for you to notice.

Because the water is taken out rather than the cold being kept in, our packs are shelf-stable. They travel and store at room temperature, and nothing in the current range needs refrigeration before it is opened.

That is a safety property, not just a convenience: there is no chain to break in transit, no temperature to log, and nothing that quietly spoils if a delivery is delayed or a pack sits in a cupboard. Any product that ever does need refrigeration will say so on its own page and on the pack.

From a delivery accepted in good condition, care of the food passes to you. Follow the storage line on the pack, use it by the date printed on it, and prepare it as described — most of our packs are five minutes in hot water or a pan.

Do not use a pack that is swollen, leaking, or whose seal has been broken, even if the date is fine. Do not use anything past its best-before date. If either happens, that is a refund, not a judgement call you should have to make.

Tell us straight away — within 24 hours of delivery if you can. Send your order number, what is wrong, and a photograph of the pack and its seal (the batch number printed there is what lets us check the rest of that batch).

Call +91 93760 95787 or write to readyrasoifoods@gmail.com. We will not ask you to send the food back — the refund is issued without a return, under the cancellation and refund policy.

A report about a specific pack is also a signal about its batch, so it gets checked whether or not you ask for anything. That is the point of recording the batch number in the first place.