Why we only cook twice a week

When we started Cabasa, the easy thing would have been to cook every day and hope it sold.

We did the opposite. We cook on **Mondays and Thursdays**, in batches sized to what has actually been ordered. That means three things for you.

The food is genuinely fresh

Your coconut rice was made that morning. The peppers were blitzed that morning. Nothing sits in a chiller waiting for a customer.

We waste almost nothing

Food waste is the quiet killer of small food businesses, and it is terrible for the planet. Cooking to order means we throw away close to nothing.

We can keep the prices honest

No waste means no waste priced into your plate.

If you work in the Northern Quarter, Spinningfields or around Oxford Road, order by Sunday night for Monday, or Wednesday night for Thursday.