THE KAROGA STORY
Cooking was never meant to be a solo act
From fires in East Africa to gardens in London — the tradition of gathering around the pot and cooking together is at the heart of everything we do.
WHERE IT ALL BEGAN
More than a box.
A way of eating.
"The pot in the middle belonged to everyone. You stirred it, you seasoned it, you argued over it — and then you ate it together."
There's a moment that anyone who grew up in an East African or Indian household knows. You've all been standing around the grill or the pot for an hour. The smell has completely taken over — the smoke, the spice, the fat hitting the coals. Someone's argued about when it's ready. Someone else has already sneaked a piece. And then everyone sits down together. That moment is everything.
Karoga started with that moment. Not with a business plan or a gap in the market — with the realisation that the way we grew up eating was genuinely special, and that it was disappearing into the busyness of modern life.
When you're cooking a ready meal for one at 9pm on a Tuesday, you're not gathering around anything. You're not arguing with anyone about whether the lamb needs five more minutes. You're just eating, alone. And that's fine — life is busy. But it shouldn't be every time.
Karoga is our attempt to bring the gathering back. To give people the tools — the flavour, the craft, the care — so that cooking together becomes easy enough to actually happen. The feast you make together.
That's the whole idea.
48 hrs
MARINATION PER CHOP
2
FOOD CULTURES, ONE BOX
100%
MADE TO BE SHARED
The Tradition
Two cultures.
One table.
The flavours in every Karoga box come from two distinct food traditions that, for us, have always lived side by side. East African cooking — particularly from Kenya — is defined by fire, directness, and communal eating. Nyama choma. Whole animals on coals. The smell of smoke that means everyone's coming together.
Indian cooking brings centuries of spice mastery. The slow-building warmth of cardamom and clove. The brightness of tamarind. The depth that only comes from marinating for a day or more rather than an hour. Gilling – clay oven, intense heat, char that seals in everything underneath.
When these two traditions meet, something remarkable happens. The boldness of one and the intricacy of the other create food that is completely its own thing. Not fusion. Not compromise. Just what happens when two great food cultures share a table — which, in our family, they always have.
What we stand for
The things we'll
never compromise on
These aren't brand values someone wrote for us. They're the standards we hold ourselves to because we eat this food too – and we're not willing to serve anything we wouldn't be proud to put in front of our own families.
Real ingredients. Always.
Every spice is whole or freshly ground. Every ingredient has a reason to be there.
Time, not shortcuts.
Flavour needs time. Tenderness needs time. We're not willing to skip the part that actually makes a difference.
Made to be shared.
Food like this is meant to be eaten with people around you. Share with your friends, family and loved ones.
Flavour with purpose.
Every marinade is built around a specific outcome – a particular char, tenderness, or heat level. Nothing is there just because it's traditional. Everything earns its place.
Honest about what we are.
We're not a restaurant. We're not a meal kit service. We're a family who found a way to share the food we love, and we want to make it as accessible as possible.
Food as love language.
In both cultures we come from, feeding someone well is one of the most meaningful things you can do. That intention is in everything we send out.
The Craft
How every box
comes together
There's no production line. Every box is prepared by hand, marinated to order, and vacuum sealed the same day it's collected or delivered. This is what that looks like.
01
QUALITY FIRST
Sourcing the meat
We work with trusted local suppliers who meet our standards for quality and welfare. The cut matters — we specify which part of the animal, the trim, and the thickness, because all of it affects how the marinade works and how the meat cooks.
02
NO SHORTCUTS
Building the marinade
Each marinade is made fresh in small batches. Whole spices are toasted and ground where needed. The base — whether it's a tandoori yoghurt, an achari pickle blend, or a Kenyan-style citrus rub — is made from scratch every time. No pastes from jars.
03
UP TO 48 HOURS
The marination
Depending on the cut, marination lasts anywhere from 12 to 48 hours. The lamb chops go for the full two days — they need it. The chicken tikka takes overnight. During this time, the meat is turned regularly to ensure even coverage right to the bone.
04
PACKED FRESH
Packing your box
Each item is vacuum sealed individually, which locks in the marinade and keeps everything fresh for transport. Your box is packed to order — not sitting in a warehouse — and comes with full cooking instructions so nothing is left to guesswork.
05
GAS · FIRE · OVEN
To your door, ready to cook
From our kitchen to your grill. Everything is ready — no extra prep, no extra ingredients needed. Just unwrap, cook on gas, fire, or in the oven, and gather everyone around. That part's on you, and that's the point.
"We didn't set out to build a food brand. We set out to share the way we eat – and it turned out a lot of people were looking for exactly that."
– KAROGA
Ready to feast?
The feast you
make together
Choose your grill box, gather your people, and let the food do the rest. We handle the hard part — you handle the fire and the company.