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Harsimran
Chef • 6h
Ever had pakoras and chai at 3 AM in a hotel cafeteria? If you’ve worked a night shift at a place like Taj Chanakyapuri, Roseate House, Aerocity, you know what I mean — that crispy pakora, that steaming chai, and the quiet hum of the kitchen in the background. It’s one of those simple moments that somehow feels bigger than it is. In fact any hotel employee will get 2 to 3 meals in their regular shift. But here’s what most people don’t realize — that meal is part of a system. Hotels don’t feed their staff out of kindness; they do it out of precision. Because pilferage — that quiet leakage of snacks, ingredients, or portions — can eat 5–10% of a kitchen’s daily cost. Feed your people right, and suddenly the numbers make sense. No missing portions. No late-night wastage. No hungry staff cutting corners. That’s always stayed with me. Most offices and institutions don’t have this structure. Employees skip meals, eat whatever’s around, or order online — which sounds harmless until you realize how much focus, energy, and discipline a good meal actually brings. So I started building on that thought — what if we could bring hotel-like food systems to corporate India? Canteens that work like clockwork. Food that’s made with warmth, not shortcuts. A setup that can run as an in-house canteen or as daily bulk deliveries — dependable, cost-efficient, and chef-driven. That’s what I’m building with Old Rose Caterings🌹, powered by my kitchen that also runs Egg Carry 🍳and Cias Bakehouse🥖. It’s not just about food. It’s about giving structure to how people eat at work — the same way hotels built discipline through a simple plate of pakoras. Because in the end, food isn’t an expense. It’s culture.
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