We're four friends from South India, now living in the US. For years, this was just something we talked about. It came up over meals, late nights, and quick conversations that turned into longer ones. The idea of building something of our own was always there, but it never felt like the right time. Until it did.
One day, we went out looking for somewhere to eat, found a place, drove over, and were told it was permanently closed. A few days later, one of us saw it listed on Facebook Marketplace, for sale. Before we knew it, we were walking through the kitchen, asking questions we didn't fully know the answers to yet.
Somewhere between that first visit and the next, something shifted. It stopped being a conversation.
That's how Machi began.
Bowls, biryani, and a tandoor running hot.
Slow-cooked beef with coconut slivers, black pepper, fennel, and curry leaves — fried until the edges crisp. Sunday food.
Slow-simmered tomato cream, warming spices, tender chicken. The one everyone comes back for.
Cauliflower steak, tandoor-charred, on a coconut curry with green chili, ginger, and curry leaves. Same dish, different hero.
Short rib beef, goat, or chicken. Basmati, saffron, crisp fried onions. The biryani that takes a day.
Sign up for a shot at one of our pre-launch tastings — plus a few guaranteed thank-yous when we open on June 8.
Check your email — we'll send tasting invites, your 20% off code, and sneak peeks of the kitchen as we build.
Taking catering orders now — for May and beyond. Office lunches, dinner parties, birthdays, anything that needs feeding.
Tell us about your event and we'll call you to talk through the menu, pricing, and logistics.
Quick info. We'll give you a call to take it from there.
We'll give you a call within 1–2 business days to talk through the details.
We're documenting the whole thing — the founders, the kitchen, the biryani that takes a day. Come along.