Halal Sri Lankan Meal Prep in Toronto

Weekly halal Sri Lankan meal prep delivered across Toronto. 5 lunches per week, variety menus, halal-certified.

Stocking your week from a weekend order

We are a weekend kitchen, with pickup on Saturday and Sunday. A lot of people use that pickup to cover a few weekday meals as well. The trick is knowing which dishes keep and which do not.

Holds well for a few days in the fridge

Curries and devilled dishes, such as Chicken Devil ($12.99). The sauce protects the meat, and the flavour often settles overnight.
Biriyani ($12). Reheat it covered with a spoon of water.
Coconut Roti ($12), which comes with beef curry and dhal curry. Warm the roti in a dry pan.

Eat on the day

Kottu Roti ($13) and Chilli Chicken ($14.99). They lose their texture in the fridge.
Anything with fresh sambal.

A sample weekend haul

Two Biriyani ($24), one Chicken Devil ($12.99), one Coconut Roti ($12) and one Vattalappam ($15) is confirmed in your event quote. Divide it into lunch containers on Sunday night and you have several weekday meals plus dessert.

Storage rules worth following

Refrigerate within two hours of pickup, in shallow containers. Eat cooked rice within a day or two. Most curries keep three to four days. Reheat once, until steaming, rather than warming the whole batch over and over. Freeze curry without rice if you want it to last longer.

Portioning for one person

A single Biriyani usually splits into two sensible lunch portions when you add a vegetable or a boiled egg on the side. Curries go further when you stretch them with plain rice cooked at home. Label each container with the day you picked it up, so it is obvious what has to be eaten first.

Why Sri Lankan food suits meal prep

A lot of Sri Lankan cooking was built for keeping. Curries are cooked down until the sauce is thick, spices like roasted curry powder, cinnamon and cardamom hold their flavour, and sour notes from tamarind, lime or pickles slow down how fast a dish tastes tired. That is why a devil or a dry beef curry can taste better on Tuesday than it did on Saturday night. Crispy and griddled food is the opposite: it is built for the first ten minutes.

A five-day lunch plan from one pickup

Monday: Biriyani with a spoon of the Chicken Devil sauce on top.
Tuesday: Coconut Roti, warmed in a dry pan, with the beef curry and dhal it comes with.
Wednesday: the second Biriyani, with a boiled egg or some cucumber on the side to stretch it.
Thursday: what is left of the Chicken Devil over plain rice you cook at home.
Friday: Vattalappam for dessert, kept cold the whole week and eaten cold.

Rice dishes are the ones to finish early in the week. Curries can wait a day or two longer.

Containers and labels

Shallow, flat containers cool faster in the fridge than deep tubs, which matters for food safety. Keep sauces in a separate small container if you can, so rice does not go soggy. Write the pickup date on the lid with a marker. Glass reheats more evenly than thin plastic, and a damp paper towel over the top in the microwave stops rice from drying out.

Questions about stocking up

Do you run a weekly meal prep subscription?

No. We are a weekend kitchen, so the way to stock up is a larger Saturday or Sunday order through our direct ordering page.

Can I freeze biryani?

You can, but the rice softens. Curries and devils freeze better than rice does.

Catering with Blessed Kitchen

Blessed Kitchen is a family-run halal Sri Lankan & Indian kitchen in Scarborough, catering across the GTA roughly $20 to $30 per person (quoted on menu and headcount) (20-guest minimum) — biryani, kottu roti and more, delivered fresh. Get a catering quote.

Related: real watalappan in Toronto at Blessed Kitchen.