Today we’d like to introduce you to Ravinder Sharma.
Hi Ravinder, please kick things off for us with an introduction to yourself and your story.
This restaurant was in my dreams when I moved to the US as a chef in 2007. I was working in the pharmaceutical industry and growing in my skills, as a chef, as I worked in a hotel/restaurant called Neelgiri in Punjab, India. As I have expertise in cooking, I not only cooked for customers at work but also for any family occasion.
Everyone praised my cooking and it was delightful to bring such excitement to the party through my cooking. It slowly became my passion to learn more dishes and experiment with other regional dishes that were outside of north India. I learned to cook southern dishes, Hakka dishes, and many others. By the time I got my visa to move to the US, I was an expert in Indian dishes.
I worked with several restaurant owners in Columbus like New India, Tadka, Saffron, and Aab and I was always wanted to start my own where I have more control of the menu and the dishes, where I get to bring the authentic meals and how they were made in India, I wanted to bring the original on the table. So, as I became more financially stable and my family was able to support me that is my son, daughter, and wife, I was able to find a place.
It took work from all four of us to find the place, get it renovated, make the menu, decorate, and gather all the equipment. It was a year-long process which was well worth it because I had support from my family who kept me sane and motivated. I am grateful to be running my restaurant where I get to cook for people, get to meet new faces, and see that same excitement I would experience with my family at home.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Moving to a new country, and learning the culture, the language, and the people takes a lot of time. But, in the field of food, it is important to understand people: what people eat, their taste, their way of living, etc. But, on top of that, I have to be financially stable, learn how to work in a new country, and much more. I have a family that relies on me. So, as I continue to work as a chef, I had to consider all of these factors, put my learning hat on and mesh myself in the new culture.
Once, I was ready to start my restaurant, we had to find a place that can attract people from over the city, once we found the place, we had to renovate the whole area because it is a very old building, this process took a long time. Along with that, figuring out the financial side of things and the consumer market. The pandemic pushed my plans back, but I am grateful for what I have now.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I work as an Indian chef. My learning in this field started 20 years ago and I specialize in north Indian dishes, south/western Indian dishes, and Indochinese dishes. But, my greatest specialty is bringing a thrill to the party through my cooking! My family, relatives, and friends call me Ustad Ji, a Hindi word for the master chef, and that is what I am known for. They love my food and I love making food for others, which is also what I am known for.
I especially love cooking for my kids on my off days. I love hosting people in my home and people eating my food. This is how I view my restaurant, I want people to come in and eat my food, but also meet me and know me and tell me what they like. I enjoy cooking and making a living out of it. But, I especially cook for people that I know and I find pride in this. I would say cooking is an art.
As I continue to cook and make different dishes, I very much enjoy the presentation of it. I am at a point where I am less worried about the taste because I have cooked for so long, that I feel confident in maneuvering taste and different pallets. I, even think, that knowing the customer’s background usually gives me an idea about how they would like a dish to be, and what would be more attractive or appealing to them. That is the beauty of cooking for 20-plus years for people from all over the place.
This also requires a personal connection with your customers, they become your friends and they tell you what they like and don’t like. But, also depending on the level of trust you have with your customers, I sometimes like to challenge their pallets and I have succeeded in introducing them to new flavors and bringing joy to their taste buds and this is what sets me apart from others. I know my skill and I know how to introduce my skill to people in such a way that they want more!
What do you think about luck?
I do not believe in luck. I believe in God and he has given me many great opportunities to grow in my skills as a chef and taught me to be hard-working and value important things like people, family, and honest work. There are ups and downs in everyone’s life. But, having a support system is vital to life and business. I am grateful for God, family, friends, and customers’ roles in my life and business.
Pricing:
- Buffet: $12.99
- Dine-in menu: Prices vary for different menu items
Contact Info:
- Website: https://mehakindiankitchen.com/
- Instagram: https://www.instagram.com/mehakkitchen5720/
- Facebook: https://www.facebook.com/mehakkitchen5720
- Yelp: https://www.yelp.com/biz/mehak-columbus
