Today we’d like to introduce you to Kanta Jina.
Hi Kanta, we’d love for you to start by introducing yourself.
Born and raised amidst the vibrant landscapes of Kenya, I embarked on a transformative journey in 1989, immigrating to the United States at the age of 19. Filled with hopes and dreams, I navigated the complexities of a new culture and environment. However, life took an unexpected turn as I found myself in a turbulent arranged marriage that spanned 22 years. The challenges and emotional toll of this experience ultimately led me to make the difficult decision to file for divorce.
Emerging from this chapter, I faced the daunting reality of single parenthood, with the responsibility of raising three minor children resting solely on my shoulders. The absence of a stable income added to the weight of my circumstances, creating a sense of uncertainty and vulnerability. Yet, amidst these challenges, I discovered an inner resilience and resourcefulness that had been passed down through generations.
Entrepreneurship ran deep in my family’s blood, and I found that business tactics and strategies came naturally to me. Driven by the need to provide for my children, I embraced a diverse range of odd jobs, immersing myself in the roles of babysitter, cook for families, and errand-runner. As I navigated this path, I began to observe a recurring theme among my clients. Despite their varying backgrounds and financial capabilities, many struggled to access fresh, wholesome food on a consistent basis. The demands of daily life, coupled with the time and effort required to prepare nutritious meals, created a significant barrier.
Drawing upon my extensive experience in restaurant management, a spark of inspiration ignited within me. I recognized an opportunity to bridge this gap by offering my clients a service that would provide them with fresh, simple, and home-cooked meals. This vision, born from a deep understanding of their needs and my own culinary expertise, laid the foundation for the creation of Sattvik.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Embarking on the journey of running a business solo was initially daunting. The lack of sufficient finances to establish the necessary infrastructure for a restaurant posed a significant hurdle. To overcome this, I had to resort to borrowing money and taking out loans. Furthermore, given the novelty of the concept and the business itself, I began by supplying lunch boxes to offices. This approach allowed me to operate independently without the burden of a payroll. As the business gradually expanded, I was able to hire an employee to provide much-needed assistance.
The Covid-19 pandemic presented the most formidable challenge. The restaurant was forced to close for three months, yet the expenses continued to accumulate. As the owner, I had to assume all responsibilities, even menial tasks like mopping the floors. During those trying times, finding employees was exceptionally difficult, and I found myself working tirelessly, 365 days a year, 12 hours a day. The weight of the business rested solely on my shoulders, and the relentless workload took a toll on both my physical and mental well-being.
Alright, so let’s switch gears a bit and talk business. What should we know?
My business is 100% woman-owned and operated, and we’ve been established in San Diego for over 35 years, drawing on experience from previous restaurant ventures as well. My culinary journey began at age 19, and I’ve honed a unique style that blends African and Indian flavors into our dishes.
We prioritize freshness, preparing our food daily. Our Thali menu, for instance, changes each day based on the availability of produce, offering a home-cooked experience that reminds our customers of their mother’s cooking.
We specialize in vegetarian and vegan meals that adhere to Sattvik principles, meaning they’re filled with “Prana” or life force. Alongside these wholesome options, we also offer Indian street food like Pani Puris, Samosa Chaat, and Ragda Pettis, as well as dishes inspired by my mother’s recipes, such as Dhokla and Theplas.
Sattvik has earned a reputation for excellence, catering to notable figures like Bollywood choreographer Saroj Khan, celebrity chef Sanjeev Kapoor, Bollywood actor Vivek Oberoi, and Bollywood musicians Vishal Dadlani and Shekhar. Despite our unassuming “hole in the wall” appearance, my culinary skills have garnered recognition from these and other high-profile clients.
Our services extend beyond our restaurant’s daily offerings. We also provide wedding and corporate catering, private gathering catering, cooking classes, and more.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Podcast- Mahabharatha, Sadguru, Deepak Chopra, Sri Sri Ravi Shankar, I follow and try to meet Michelin star chefs who inspire me. Most of my favorite chefs I shadow are in Singapore.
Not a big reader but like to watch documentaries and travel an lot to experience food and culture.
Pricing:
- Thali $14 $18
- Chaat ( Street Food) $7- $9
- Catering $15- $30 per person
Contact Info:
- Website: http://sattvikfoods.com
- Instagram: sattvikcatering
- Facebook: Sattvik Foods
- Yelp: Sattvik Foods
