Zoco started as bowls and rolls made for one family's dinner table, because eating well and eating well shouldn't be two different things.
Everything's prepped same day and grilled to order. No shortcuts, no reheats.
Every dish on the menu, not a corner of it. No pork, no beef, no exceptions.
Pick a base, a protein, a sauce. Your plate, built your way, every time.
A market where cultures meet and good food gets shared.
I've been passionate about food since I was a kid in the kitchen. A decade into a corporate career, I found it harder and harder to hit my protein goals without giving up on taste, or my sanity.
Having a cook meant managing their schedule, keeping prep ready, and answering the dreaded "khane mein kya banau" three times a day. Meal prepping meant eating the same thing across multiple meals, and like most Indians, I was used to eating fresh food, not reheated food.
Somewhere along the way, I started making bowls and rolls for my own family as a regular meal option. I noticed my friends and family gravitated toward the same thing: colorful, healthy food that's rich in protein and fiber, and doesn't feel like a chore to eat.
I wanted to build a brand that makes fresh, healthy food accessible to busy working professionals and college students, without it being boring or expensive. That's how Zoco Kitchens happened.
Zoco serves Mediterranean and Mexican food, and the name comes from the idea of a market. Souq means market in Arabic, and centuries of cultural exchange in Spain turned it into zoco.
Markets have always been more than places to shop. They're where cultures meet, people gather, and good food gets shared. For us, Zoco represents that same journey: cultures coming together, a burst of color, and the mix that makes Mediterranean and Mexican food so exciting in the first place.
Every ingredient is handled the same way, every time: proper storage, proper prep, proper cleaning between stations. Our vegetarian and non-vegetarian sections are kept fully separate, from prep counters to storage. That's not a line for the website, it's how the kitchen actually runs, and it's non-negotiable for our team.
Small team, real growth. Staff meals daily, and a shot at running the kitchen as we open more.
See open roles