The Joy of Real Indian Food is this week's brilliant discussion on the Business Awards Show. Founder of Tikka and Tadka, Roshni talks about her journey from NHS worker to award-winning Indian catering entrepreneur.

Roshni's Journey:

After years in the NHS, Roshni launched her authentic Indian home-style cooking business in April 2020 - right as lockdown hit. Instead of postponing, she pivoted to local curry nights in her village, which became so popular they evolved into her signature curry box service.

The Mission:

Roshni's passion is educating people about authentic Indian cuisine versus the Bangladeshi-influenced "Indian" food commonly served in UK restaurants. She uses family recipes passed down through four generations, techniques learned from her mother in Kolkata, and dishes collected from friends across different regions of India.

Business Model:

• Curry Boxes: Pre-ordered weekly meal boxes with five different curries, delivered fresh and chilled on Thursdays across Oxfordshire
• Weddings: 3-4 weddings annually (already booked three for next year)
• Corporate Catering: Specializing in Indian street food, not traditional curry
• Supper Clubs: Quarterly events showcasing Bengali cuisine, including fusion menus like English pub classics with Bengali spices

Award Success:

Roshni won silver at The Best Businesswomen Awards after being encouraged to apply by others - the recognition provided crucial local exposure and customer trust.

Future Plans:

Roshni aims to expand the catering business while opening her own café serving diverse authentic Indian dishes beyond curry.

About Roshni:

Roshni is the founder and chef behind Tikka & Tadka, an Oxfordshire-based Indian catering business. She brings homestyle, regional Indian cooking to local homes and events, specialising in weekly curry boxes, private catering, pop-ups, and supper clubs. With a focus on fresh, seasonal ingredients and authentic flavours, Roshni combines traditional techniques with a modern approach to delivering memorable dining experiences.

{2:14} The journey from the NHS to Indian cooking.

{4:36} The drive to start a food business.

{6:48} The difference between Indian and Bangladeshi food.

{9:24} The challenge of catering for weddings.

{9:50} Indian food is not just curry.

{10:46} Roshni's curry boxes.

{13:10} Running supper clubs.

{14:03} Turning supper club clients into curry box customers.

{14:53} How awards came on the radar.

{16:43} The challenges of building Tikka and Tadka.

{19:10} Roshni's marketing strategy.

{20:06} Longer term plans.

{21:54} Meeting Prue Leith.

{22:27} Roshni's approach to networking.

{23:46} Advice for setting up a food business.

{25:08} The challenge of running a business while having young children.

Connect with Debbie at: https://thebusinessawardsshow.co.uk

https://bestsmeawards.co.uk/

Connect with Roshni: https://www.tikkaandtadka.com/

LinkedIn: https://www.linkedin.com/in/roshni-ray-8172342b/

Facebook: https://www.facebook.com/Tikkaandtadka

Instagram: https://www.instagram.com/tikka_and_tadka/