The Auntie Food Business Model

Before the restaurant, there was the auntie who made too much. Diaspora food economies often start in home kitchens — samosas for the mosque fundraiser, tiffin subscriptions for students, festival trays ordered by word of mouth.

Scale without losing the point

The challenge isn't recipe — it's capacity, consistency, and the regulatory gap between home cook and commercial kitchen. Many auntie businesses stay intentionally small. That's the model, not a failure to scale.