It started with one pot of ghormeh sabzi
Our family started selling my mother's ghormeh sabzi — lamb shank, slow herbs, the way she learned it from her mother — to neighbors in Long Beach. People kept coming back, and they kept asking the same question: “Do you know a Mom who makes dolmeh? Tamales? Kimchi jjigae?”
California answered first: its home-kitchen law lets a permitted Banoo sell a small number of meals a day from her own stove. Banoo is the missing piece — a place where every nation's home cook can open her kitchen, and where anyone who misses the taste of home can find her a few streets away.
We are a small team of immigrants in Los Angeles. We built it for our own mothers first.