AMDAVADIS TURN FOODPRENEURS TO MAKE FRESH START

The lockdown delivered a devastating blow to livelihoods as people lost jobs and shut down their businesses. While many are still struggling to start afresh, a few have turned around their lives by acquiring new skills, starting new ventures and becoming their own bosses, report Nikunj Soni and Ojas Mehta

LOW-CAL DIET EXPERT
KAMLESH SHARAN

SHARAN was the executive chef at a famous eatery that operates from a mansion in Ahmedabad. His job was to help the eatery achieve requirements of ISO 22000 for food safety management system for which he earned a “handsome salary”. During the lockdown, he was called in by the HR team and asked to leave, citing job cuts. Sharan was shattered. “It was a huge fi nancial blow especially since I supported my family with my salary,” he said.

For two months, the uncertainty had a devastating eff ect on him.

In August, he was introduced to a known industrial family of Ahmedabad whose scion wanted to lose weight before embarking on a foreign trip.

Sharan’s job was to cook healthy lowcalorie food. His previous experience of creating a menu for healthy, low cal food at a hotel he worked for came in handy. “I provided food that was without ghee, butter or fattening foods such as cashew without compromising on the taste,” he said. He also started making pizzas, pastries, chocolates and cakes from home. Soon, his name spread through word of mouth by people who experienced his culinary skills and he started getting orders for small events. He also advertised through social media with daily updates on prices and new products. “I also take cookery classes and business is good. The recommendations of those who have experienced my food has helped. My funda is plain and simple, no gimmicks – The food must speak for itself,” he said.


SALAD SPECIALIST
PAYAL PATHAK

NEVER in the past 14 years since she began renting out rooms to paying guests has Payal Pathak felt the need for an alternate source of income. But the pandemic pushed her to the brink of desperation.

She had 150 clients in 10 diff erent properties near Shivranjani. The lockdown turned her life upside down after students went back home and she was left with a hefty rent bill. Since she could not aff ord to pay the entire amount, she had to give up six properties and was left with four whose landlords did not insist on the rent. But what about survival?

“I had to start a business that I had never even thought of earlier. I did not have any other means to survive. So I started the business of healthy meals and salads,” she said.

Payal says she has never had to enter the kitchen as her job was to manage a staff of 22 at the PG accommodations.

But now her day starts at 4 am and she is in the kitchen all day. “It was after I won a recipe competition that I got the confidence of starting a food business. I began providing meals to my relatives and friends who were infected with Covid and they liked it very much. I could survive because of this business. The appreciation from clients has been overwhelming. I plan to make it my permanent business,” she says.


KHICHDI BUFF
BHARAT DARJI

DARJI, 39, turned to making nutritious khichdi after his gift shop business ran into losses during the lockdown. He sells over a dozen varieties of khichdi from the space outside his rented shop.

DARJI, 39, turned to making nutritious khichdi after his gift shop business ran into losses during the lockdown. He sells over a dozen varieties of khichdi from the space outside his rented shop.

He began experimenting at home and once he grew confident, he set up a stall outside his shop. Word spread around and soon, hospitals in the vicinity began placing orders with him. “Thanks to this business, I was able to celebrate Diwali with my family without having to compromise on anything,” he said.


BENGALI FOOD EXPERT
MONALI BAG MEHTA

VEJALPUR RESIDENT MONALI BAG MEHTA, 41, began Bengali tiffin service in partnership with her husband who was earlier in the hospitality sector. “With the tourism industry bleeding during the pandemic, the husband lost his job in March. My work as a freelance academician also suffered. We had meagre savings and we had to manage our expenditures and pay up EMI,” she says. Left with uncertainty and no other option, the couple decided to venture into the business of selling authentic Bengali food.

“There is a misconception that Bengali food is all non-vegetarian. I wanted to show people that we also have sumptuous vegetarian fare,” she says.


HOME BAKER
GEETIKA KHANNA DUGGAL

DUGGAL, 38, lives in a joint family that includes her husband, father-in-law, brother-in-law and her daughter. Her husband runs a financial business. As the share market took a hit during the lockdown, he suffered huge losses. With the entire family reeling under despair, she decided to don the baker’s cap and take the plunge. “My father-in- law is a retired army man and we decided to fight back. I had baked cakes previously but never did it professionally. But I decided to make a start with blessings from my family. I advertised on social media and to friends and soon the word spread. I began getting good orders and became a home baker.”

Soon, Geetika’s efforts paid off and she started earning a reasonably good income to support her family. “I have decided to continue being a home baker. I am thrilled with the response from people. I am getting some good orders not just from friends but even their acquaintances.”