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Background The high consumption of energy dense, nutrient poor meals from out of home sources has been identified as a potential risk factor for the growing burden of diet-related non- communicable diseases among urban Indians. Consumption of home cooked meals is linked with positive nutritional and health outcomes. However, little is known about the views of Indians regarding domestic cooking.Objectives The objective of this research was to describe the urban Indian food gatekeepers’ perceptions of domestic cooking.Methods Using the social constructivism lens, this qualitative research was conducted in Kolkata, India with a purposive sample of 34 household food gatekeepers (6 Males; 28 Females). Open-ended questions were used to conduct in-depth, face-to-face/telephonic interviews in Hindi/English/Bengali as per the preference of the participants. Interviews were audio recorded, transcribed verbatim, and translated to English for inductive thematic analysis.Results Seven primary themes, along with secondary themes, were identified: (1) Domestic cooking is a responsibility; (2) Facilitators of domestic cooking (Health, Economical, Maintenance of dietary culture, Pleasure); (3) Barriers to domestic cooking (Paid employment; ageing related health problems, limited culinary skills); (4) Transformation in domestic cooking; (5) Decline in domestic cooking; (6) Acquisition of culinary skills from various sources; (7) Culinary skills are a necessity.Conclusions Public health initiatives should encourage more frequent domestic cooking by highlighting the potential mental and physical health benefits of domestic cooking.