A cloud kitchen — also called a dark kitchen, ghost kitchen or delivery-only kitchen — is a restaurant without a dining room. Orders arrive through delivery apps or a brand's own website, food is cooked and packed, and riders carry it away. Because there are no guests, many owners assume design does not matter: rent the cheapest space, line up some equipment along the walls and start cooking. The results are familiar to anyone who has visited such kitchens in Indian cities — basements with no exhaust route, cooks working in 40-degree heat, riders crowding the cook line, raw and cooked food crossing, and an electrical supply that trips every evening at peak time.
In a cloud kitchen the layout is the business. Every order is timed from the moment it is accepted to the moment the rider leaves, and a few metres of extra walking, a packing counter in the wrong place or a missing pass shelf adds minutes to every order at the busiest hours. The kitchen also has to satisfy the same food safety, fire and environmental requirements as any commercial kitchen, often in buildings never designed for cooking.
This guide covers how cloud kitchens came about, the main formats and their sizes, how to check a site before signing, the one-way workflow, dimensioned layouts for single-brand and multi-brand kitchens, the packing and dispatch zone, services, approvals in general terms, finishes, and indicative October 2026 setup costs.
From tiffin services to delivery-only kitchens
Cooking food in one place and eating it in another is an old idea in India. Home-cooked tiffins have been carried to offices for generations, most famously by Mumbai's dabbawalas, whose lunchbox delivery network dates back to the late nineteenth century. Catering kitchens for weddings, hostels and offices, and the countless "home delivery" counters of neighbourhood restaurants, all worked without a dining room. What changed in the late 2010s was the arrival of app-based food delivery at scale. Once an aggregator could send a rider to any kitchen and show any brand to thousands of customers, a kitchen no longer needed a high-street frontage — it needed a good location for delivery radius, a reliable kitchen, and a brand on a screen.
The model grew quickly in Indian cities, and the 2020 pandemic, when dining rooms closed for months, pushed many restaurant owners to try delivery-only brands or to run delivery from their existing kitchens. The format has since matured. Some operators run a single brand from a compact kitchen; others run several virtual brands from one kitchen; and shared kitchen parks lease ready-built kitchen units with common services. Many dine-in restaurants now also run a delivery operation from the same kitchen, with its own packing and rider area.
Formats and sizes
The right size depends on the menu, the number of brands, the expected orders at peak hour and how much preparation is done on site. The ranges below are typical for Indian cities and consistent with this site's quick service restaurant guide, which places delivery-only kitchens at about 300–1,000 sq ft.
| Format | Typical area | Brands and menu | Design priority | Watch out for |
|---|---|---|---|---|
| Single-brand delivery kitchen | ≈ 300–500 sq ft | One brand, focused menu | Short cook line, fast packing | Under-sized cold storage |
| Multi-brand kitchen | ≈ 600–1,200 sq ft | Several virtual brands sharing prep | Separate cook stations, central packing | Cross-contamination; veg and non-veg separation |
| Kitchen unit in a shared park | ≈ 200–400 sq ft per unit | One or two brands per unit | Fit inside the landlord's services | Exhaust and power limits set by the park |
| Hybrid: delivery plus takeaway window | ≈ 400–800 sq ft | Delivery brand with walk-in pick-up | Separate customer window from rider window | Queues blocking riders |
| Delivery wing of a dine-in restaurant | ≈ 100–250 sq ft added | Same kitchen, extra packing | Rider access without crossing the dining room | Packing squeezed into the pass |
Ten checks before signing the lease
Most expensive cloud kitchen mistakes are made at the site-selection stage, before any designer is involved. A cheap unit that cannot discharge exhaust above roof level, or that has no way to bring in enough electrical load, can cost more to fix than the rent saved in years. The checks below should be made with the landlord, an MEP engineer and, where needed, a licensing consultant.
| Check | What to confirm | Why it matters |
|---|---|---|
| Permitted use | Commercial cooking allowed by zoning, society or landlord | Residential buildings and some complexes prohibit it |
| Exhaust route | A duct route to discharge at a safe height, usually above roof level | Smoke and odour complaints can close a kitchen |
| Electrical load | Available kW, sanctioned load, scope to enhance | Fryers, ovens, induction and chillers draw heavily |
| Gas | Space outside for an LPG bank or a PNG connection | Cylinders inside the kitchen are unsafe |
| Water and drainage | Reliable supply; floor drains; space for a grease trap | Kitchens use large volumes of water and grease |
| Floor level and access | Ground or easy lift access for goods and riders | Riders and deliveries all day; stairs slow everything |
| Rider waiting and parking | Two-wheeler parking and a waiting spot off the street | Crowds of riders upset neighbours and landlords |
| Ceiling height | Ideally 3.0 m or more to the slab | Hoods, ducts and make-up air need space |
| Fire exits and fire systems | Exit route, building fire systems, NOC needs | Kitchen fires spread through grease ducts |
| Delivery radius | Customer density within the delivery area | Location decides orders more than frontage |
The one-way workflow
A cloud kitchen works as a production line. Goods arrive and are checked; they are stored dry, chilled or frozen; ingredients are prepared; dishes are cooked; finished food is plated into packaging, sealed, labelled and placed on a dispatch shelf; and riders collect it from a window or counter at the edge of the kitchen. Dirty utensils return to a wash area that should not cross the path of clean, cooked food. The guiding principle — the same one used in this site's quick service and restaurant guides — is one direction of movement from dirty to clean and from raw to cooked.
Single-brand layout: a 450 sq ft kitchen
The plan below shows a typical single-brand delivery kitchen of about 6000 × 7000 mm, roughly 42 m² or 450 sq ft, in a ground-floor commercial unit. The cook line runs along the wall with the exhaust route; prep tables face it across a 1200 mm aisle; storage sits near the goods entry; the packing counter is at the end of the cook line, beside the dispatch window; and the wash area is in the corner away from packing. The kitchen staff move in a loop of a few steps, and the rider sees only the window.
| Element | Typical dimension | Why |
|---|---|---|
| Working aisle, one person | ≈ 1000–1200 mm | Room to turn with hot pans and trays |
| Aisle with two people or trolleys | ≈ 1200–1500 mm | Two people and carts pass safely |
| Cook line depth | ≈ 700–900 mm | Ranges, fryers, tandoor or griddles on a common line |
| Hood overhang beyond appliances | ≥ 150 mm each exposed side (common practice) | Captures heat, steam and grease |
| Hood lower edge | ≈ 2000–2100 mm above floor | Headroom with effective capture |
| Prep and packing counter height | ≈ 850–900 mm | Comfortable standing work |
| Packing counter depth | ≈ 600–750 mm | Room for containers, sealer and bags |
| Dispatch shelf at rider window | ≈ 1000–1050 mm high, 300–450 mm deep | Bags handed over without bending |
| Ceiling height to slab | Preferably ≥ 3000 mm | Space for hoods, ducts and lights |
Multi-brand layout: shared prep, separate stations
A multi-brand kitchen runs several virtual brands — for example a biryani brand, a North Indian brand and a burger brand — from one space. The economics depend on sharing: one receiving area, shared storage, shared base preparation such as gravies, marinades and chopped vegetables, one wash area and one packing and dispatch zone. The cook line is split into stations by cuisine, each with its own equipment and staff at peak hours. The packing counter becomes the critical point, because orders from several brands, with different packaging and labels, meet there at the same time. A clear order screen above the packing counter and labelled shelves per brand at the rider window keep orders from being mixed up.
The packing and dispatch zone
In a dine-in restaurant, food leaves the kitchen on a plate and is eaten within minutes. In a cloud kitchen it travels for twenty or thirty minutes in a bag, so packing is part of cooking. The packing station needs enough counter length for containers, lids, a sealing machine, a label printer and bags; heated holding shelves or a heat lamp for items waiting for the rider; a short reach to the cook line's pass; and a dispatch shelf at the rider window. Packaging stock — which arrives in bulk and takes more space than owners expect — should be stored overhead or in a dedicated rack close by, not on the floor of the packing area.
Services: exhaust, gas, power, water and heat
Services decide whether a cloud kitchen can operate at all. The general principles below match those in this site's quick service and restaurant guides; every system must be designed by qualified engineers and installed by licensed or authorised agencies, following the National Building Code of India 2016, the relevant IS codes and local rules.
Exhaust and make-up air
Every cooking appliance should sit under a properly sized hood with removable grease filters, connected to a sealed, cleanable, fire-rated duct discharging at a point that does not foul neighbours — usually above roof level. Make-up air, ideally tempered, replaces what the exhaust removes so the kitchen stays at slightly lower pressure than its surroundings and doors do not slam or whistle. Where fryers and griddles are used, many authorities and brand manuals call for automatic wet-chemical suppression in the hood. Odour and smoke control units may be needed where discharge is close to other buildings.
Gas
LPG installations follow IS 6044 and the rules administered by PESO: cylinders or a manifold bank outside the building in a ventilated enclosure, fixed piping, an emergency shut-off valve and leak detection with automatic cut-off, installed by an authorised agency. Piped natural gas, where available, removes cylinder handling. Many delivery kitchens move part of the menu to electric and induction equipment, which reduces gas risk but raises the electrical load sharply.
Power, water, drainage and heat
The electrical load of a busy kitchen — fryers, ovens, induction ranges, chillers, freezers, exhaust fans and air-conditioning — must be calculated and sanctioned before equipment is ordered, with a distribution board sized for it and separate circuits for refrigeration so that a tripped fryer does not shut down the cold chain. Water supply should be reliable, with storage and filtration as needed; floor drains with traps, a grease trap before the connection to the building drain, and hand-wash basins at the kitchen entry and in prep areas are basic requirements. Heat is the hidden problem in cloud kitchens: without dining rooms to share air-conditioning, cooks may work in very high temperatures. Spot cooling or tempered make-up air over the cook line and packing area improves both staff health and food safety.
Hygiene and approvals, in general terms
A cloud kitchen is a food business and is regulated as one. The following is general information, not legal advice; the exact requirements vary by state, city, building and scale, and should be confirmed with a licensing consultant early. Most kitchens need FSSAI registration or a licence depending on turnover and scale, and must meet the general hygiene and sanitary requirements for premises in the FSSAI's Schedule 4 — washable surfaces, adequate lighting and ventilation, potable water, drainage, hand-wash facilities, pest control and separation of raw and cooked food. A health or trade licence from the municipal body, registration under the state's shops and establishments law and GST registration are commonly required. A fire NOC may be required depending on the building, area and occupancy, and in multi-tenant buildings the landlord's fire systems and fit-out rules also apply. Larger kitchens may need consent from the state pollution control board for emissions or effluent. Delivery platforms also apply their own onboarding checks.
Finishes that survive a commercial kitchen
| Surface | Recommended | Avoid | Notes |
|---|---|---|---|
| Floor | Anti-skid vitrified or ceramic tiles, epoxy or PU-cement screed, sloped to drains | Polished tiles, plain cement, wood | Coved skirting so corners can be washed |
| Walls (cook and wash areas) | Glazed ceramic tiles to at least 2100 mm, or stainless steel cladding behind equipment | Painted plaster near cooking | Epoxy grout resists grease and stains |
| Walls (stores, packing) | Glazed tiles or washable epoxy paint | Ordinary emulsion | Corner guards on trolley routes |
| Ceiling | Washable moisture-resistant boards, sealed grid or painted slab | Open mineral-fibre tiles over cooking | Must not trap grease or pests |
| Counters and tables | Stainless steel, commonly grade 304 | Laminate, wood, granite on prep tables | Rounded edges, raised legs for cleaning |
| Doors and windows | Self-closing doors, insect screens on openings | Openings without screens | Lockable rider window shutter |
| Lighting | Sealed, cleanable fittings; about 500 lux at work surfaces | Exposed lamps over food | Good colour rendering helps judge food |
What a cloud kitchen costs to set up
Setup costs vary with the menu more than with the floor area, because equipment and exhaust dominate. The figures below are indicative October 2026 ranges for a bare commercial unit in an Indian city, excluding GST, rent deposits and working capital. The kitchen's civil and finish work — waterproofing, tiles, drains, electrical and plumbing points, ceilings and stainless steel tables — is usually priced in the basic band of this site's restaurant fit-out ranges, about ₹900–1,400 per sq ft. Equipment, exhaust and fire and gas systems are quoted by specialists.
| Budget head | Single-brand, 400–500 sq ft | Multi-brand, 800–1,000 sq ft | Notes |
|---|---|---|---|
| Kitchen civil and finishes (₹900–1,400 per sq ft) | ≈ ₹3.6–7 lakh | ≈ ₹7.2–14 lakh | Waterproofing, tiles, drains, electrical and plumbing points |
| Cooking and refrigeration equipment, SS fabrication | ≈ ₹5–15 lakh | ≈ ₹12–35 lakh | Menu-driven; tandoors, combi ovens and cold rooms raise it |
| Exhaust, make-up air and hood suppression | ≈ ₹2–6 lakh | ≈ ₹4–12 lakh | Duct length and height of discharge matter most |
| Fire detection, extinguishers, gas bank and piping | ≈ ₹1–3 lakh | ≈ ₹2–6 lakh | Depends on building and NOC requirements |
| Packing station, POS, screens, CCTV | ≈ ₹0.5–2 lakh | ≈ ₹1–4 lakh | Sealers, label printers, order displays |
| Licences, design and consultants | ≈ ₹0.5–2 lakh | ≈ ₹1–4 lakh | Varies by city and scale |
| Indicative total | ≈ ₹12–35 lakh | ≈ ₹27–75 lakh | Before GST, deposits and working capital |
Where cloud kitchens are going
The format is settling into a few clear patterns. Shared kitchen parks with central exhaust, gas, power and waste systems reduce the setup burden for small brands, at the cost of less control. Dine-in restaurants are designing delivery into the kitchen from the start, with separate packing and rider areas rather than a corner of the pass. Electric and induction cooking, better heat recovery and efficient exhaust controls are reducing both gas risk and kitchen heat. Packaging is shifting towards recyclable and compostable materials, which changes storage needs. And order data is shaping layouts more directly: operators who know their peak-hour order mix can size stations, holding shelves and packing counters with far more precision than a restaurant designer once could. None of these changes the core rule — one direction, short distances, and a hard boundary between the kitchen and the riders.
Rules for a cloud kitchen layout
- Check permitted use, exhaust route, power, gas and drainage before signing the lease, not after.
- Lay the kitchen out in one direction: receive, store, prep, cook, pack, dispatch, with wash and waste off to one side.
- Put the cook line on the wall nearest the exhaust route, and keep working aisles at 1000–1200 mm (1200–1500 mm where two pass).
- Make the packing counter long enough — 1800–2400 mm for a single brand — and place it at the end of the cook line beside the rider window.
- Keep riders outside the kitchen: a 900–1200 mm window with a 1000–1050 mm shelf and an order screen facing out.
- Separate vegetarian and non-vegetarian prep, utensils and storage where the menu has both.
- Use washable, impervious, slip-resistant finishes, coved skirting and stainless steel work surfaces.
- Have exhaust, fire, gas and electrical systems designed by qualified engineers and installed by authorised agencies.
Frequently asked questions
How much space is needed for a cloud kitchen?
A focused single-brand kitchen can work in about 300–500 sq ft; a multi-brand kitchen usually needs about 600–1,200 sq ft. Menus with tandoors, bakery items or large cold storage need more. A ceiling of about 3 m or more to the slab makes hoods and ducts much easier.
Can a cloud kitchen run from a residential building?
Usually not without problems. Commercial cooking is often not a permitted use in residential buildings, exhaust discharge disturbs neighbours, and licensing may be refused. A commercial unit with a proper exhaust route is the safer choice. Check local rules with a licensing consultant.
Which licences does a cloud kitchen need in India?
Typically FSSAI registration or licence, a health or trade licence, shops and establishments registration and GST registration, with a fire NOC and pollution board consent where required. The list varies by state and city; this is general information, not legal advice.
What is the cost to start a cloud kitchen in India?
Indicatively, about ₹12–35 lakh for a 400–500 sq ft single-brand kitchen and ₹27–75 lakh for an 800–1,000 sq ft multi-brand kitchen in October 2026, excluding GST, rent deposits and working capital. Equipment and exhaust account for most of it.
Should the rider pick-up be inside or outside?
Outside the kitchen, through a window or counter at its edge. Riders inside the kitchen add hygiene risk, congestion and confusion. A covered waiting spot with two-wheeler parking nearby keeps them off the street and away from neighbours.
Sources & standards
- Food Safety and Standards Authority of India — Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, Schedule 4 general hygiene and sanitary requirements
- National Building Code of India 2016 — Part 4 (Fire and life safety) and Part 8 (Building services, including ventilation and air-conditioning)
- Bureau of Indian Standards — IS 6044 (Code of practice for liquefied petroleum gas storage installations) and IS 2190 (Portable fire extinguishers)
- Petroleum and Explosives Safety Organisation (PESO) — rules for LPG storage and installations
- Neufert, Architects' Data — commercial kitchen planning and workflow
- This site's restaurant and quick service restaurant guides — kitchen dimensions, hood practice and fit-out bands used consistently here
- Price ranges: indicative October 2026 estimates — confirm locally before budgeting
