Bhakti Mehta never intended to become a chef, much less a trailblazer in Mumbai’s catering world. In 2010, she was a media professional at Star TV, balancing the weight of family responsibilities while chasing a stable career. Food wasn’t even on the radar, except as a personal joy — a lifeline she’d clung to during tougher days when eating out wasn’t an option.
“I learned to cook because I wanted to recreate the dishes I missed eating,” Bhakti reminisces. “There was no money to dine out, so I taught myself how to make the Italian and Mexican meals I loved.”
When a close friend asked her to help cater a fashion store’s launch, Mehta hesitated. “I didn’t have a menu, a team, or even platters to serve on,” she says, smiling at the memory. With just three days to go, a friend suggested Bhakti create a name and get some visiting cards, just in case the food caught people’s attention. “I thought, why not?” she says. “The name ‘Little Food Company’ happened overnight — I’m small, the food is small, and the idea was small.”
That simple branding decision proved prophetic. The event itself was no small affair. The store was launched by Bollywood star Imran Khan, and the guest list was filled with Mumbai’s glitterati. Paparazzi were stationed at the entrance, and the media turned out in full force.
Along with her mother, the family’s house help and a team on loan, Mehta scrambled to craft a menu featuring Thai panipuri, watermelon and feta salad, and wasabi hummus — creations practically unheard of in Mumbai at the time. Guests raved about the innovative flavours, and the buzz spilled over into the next day. “I couldn’t believe it when newspapers covered the food,” she recalls. “They described the dishes in detail, calling them unusual and fresh. It was unheard of for catering food to get that kind of attention back then.”
Soon enough, Mehta’s phone was ringing with inquiries. She had no business plan, no professional kitchen, and no idea what she was stepping into. “I just knew I couldn’t say no,” she says. “That first gig planted the seed for everything that came after.”
If Bhakti’s journey seems serendipitous, it’s mirrored in the people who joined her along the way. Krishna, her head chef, is the heart of her kitchen. But when he first walked into Bhakti’s life, he wasn’t even a chef.
“A chef friend had sent Krishna to help me with an event, but he didn’t even know how to chop an onion,” she recalls. Frustrated, she relegated him to the simplest tasks. But the next day, Krishna showed up at her home, asking her to teach him how to cook. “He had no reason to come back, but he did,” she says. “And that determination earned my respect.”
Over the years, Krishna transformed into the backbone of the organization’s kitchen, capable of executing over 450 dishes without knowing how to read or write English. He might not know the language but he can read a menu like a pro. But the greatest surprise came last year when he asked her for a loan. “He’d never asked for anything before,” the chef shares. “I thought something might be wrong, but then he told me he needed the money to send his daughter to culinary school.” The news brought her to tears. “It was a full-circle moment for both of us. To think, a carpenter who became a chef with no formal training is now giving his daughter the education he never had.”
In February 2020, Bhakti returned from a 14-day pop-up event in London with Chef Saransh Goila, brimming with inspiration. “It was exhausting but exhilarating,” she says. “For the first time, I felt ready to step into a larger arena — to expand the Little Food Company into something bigger.” She returned home with plans for investor meetings and new ventures, convinced that she was on the brink of a breakthrough.
Then, the pandemic hit.
“It was like the rug was pulled out from under me,” she admits. “Everything I’d planned suddenly felt impossible.” But she didn’t give up. Instead, she adapted. With large gatherings banned, she pivoted to gourmet delivery, creating curated meal boxes that brought restaurant-quality food to people’s homes.
“Food became the only way to celebrate,” she says. “Whether it was an anniversary, a birthday, or just a family dinner, people turned to us to make it special.”
Her loyal clients rallied around her, ordering daily, spreading the word and sometimes just calling to check on her. “That support saved us,” Mehta recalls. “It made me realise that what we’d built wasn’t just a business — it was a relationship.”
The challenges of the pandemic brought out a side she hadn’t known existed. “I used to second-guess myself,” she admits. “But the pandemic taught me resilience. I realised I’m here for a reason, and nothing can stop me now.”
It’s a mindset that has reshaped her approach to the business. Today, the Little Food Company isn’t just about catering — it’s a curator of experiences. From lavish events to themed parties, the team focuses on creating memories as much as meals.
“I want every dish, every event, to feel like magic,” she says. “It’s not just about feeding people — it’s about making them feel something.”
For Mehta, success has never been about traditional accolades or public recognition. “I’ve never been invited to food industry award shows,” she shares. “I used to feel like an outsider, but now I realise it doesn’t matter. My clients are my biggest champions.”
Her focus has always been on building something meaningful — both for her clients and her team. The Little Food Company has evolved beyond traditional catering to encompass a broader vision: curating unique, memorable food experiences. Whether it’s an intimate dinner for two or a grand celebration, their approach centres on the joy of connection through food.
“I want every dish, every table setup, to feel special,” Mehta says. “It’s not just about feeding people — it’s about creating moments that linger.”
As the Little Food Company continues to grow, she remains committed to pushing boundaries. Mehta is exploring opportunities to expand her services and reach new markets while ensuring the brand’s ethos of personalised, high-quality food remains intact. “It’s a fine balance,” she says. “But we can grow without losing what makes us unique.”
Her journey is a testament to resilience, creativity, and the strength of human connection. From that first chaotic event to becoming one of Mumbai’s most sought-after caterers, she has built something extraordinary — not just a business, but a legacy, a blueprint for others to learn from.
“I didn’t plan any of this,” she says with a smile. “But maybe that’s the beauty of it. Life has a way of leading you exactly where you’re meant to be.”
