From being an actress to an assistant professor to running a cloud kitchen, Sonika Lotliker has achieved something she never imagined she could.
“A few years ago, I didn’t even know how to cook rice,” she shares. Fast forward to now, and she has mastered the art of making, not just the staples, but some of the most authentic Goan cuisines, in her cloud kitchen, South Mouth.
“I always wanted to start my own business so that I could be my own boss. Starting a cloud kitchen was never close to any kind of business that I wanted to start. But sometimes, I guess God just shows you the path and you follow it," she says.
"My situation was karo ya maro, and I knew that whatever I do, I do it with complete dedication. Soon, it was time to test my abilities, and try my patience. I persevered,” she recalls.
Though acting is her passion, and being a lecturer was an impulsive decision, she has no regrets about either. However, cooking was a big challenge for her as she hated being in the kitchen, and knew nothing about the art.
“I realised that guests and friends, who visited my home loved my mom’s cooking. As a foodie, I’d crave certain festive treats during Ganesh Chaturthi or other festivals, but there was no way to order them,” says Sonika.
I realised that guests and friends, who visited my home loved my mom’s cooking. As a foodie, I’d crave certain festive treats during Ganesh Chaturthi or other festivals, but there was no way to order them.
Sonika Lotlikar, actress, assistant Professor, cloud kitchen owner
So, she decided to take up the challenge of doing it herself. She researched, learned and mastered forgotten recipes, bringing them back to the table.
And, that's how South Mouth came into being, shaped immensely by the influences from members of her family.
"One of the reasons why I started my business was my son, Abraam. Apart from that, my inspiration has always been my mother, Farida Lotlikar, while my support system is my father, Ramesh Lotlikar," says Sonika.
"And the one who constantly lifts my spirits and is always up for brainstorming ideas with me is my grandmother, Bibiji Premavati Vasudev Bandodkar, who is a real blessing in our lives," she adds.
Her early days were memorable. “I had kitchen phobia! And if I can cook today, it's only because it runs in the family. When I stayed away from home during my college days, I was lucky that my roommates used to do the cooking, and my job was only to eat and get groceries," she laughs.
"With South Mouth, I shocked my friends and entire family. I'm thankful for the situation I was in — it played a big role in making me who I am today,” says Sonika, who prepares items like Madgaon Mutton, Macazana Mushroom and Saxxti Saasanv.
At South Mouth, Sonika does not focus only on Hindu cuisine, but also prepares that of other communities. From making recheado masala to Saasanv, Sonika is sharpening her Goan culinary skills.
“At my kitchen, we don't compromise on quality, we don't use artificial preservatives or colours; it's 100% organic. We hand pick fruits and vegetables from local vendors to ensure that our business also helps boost Goan communities. We use vegetables grown in our farm in addition to homemade ghee and homemade vinegar,” says Sonika, who began South Mouth by selling pickles and masalas.
She believes in pre-orders. “We run advertisements on social media platforms two days prior to the prep and take pre-orders. And then, the food is delivered on the day of order," she informs.
"Most of my customers order masalas and pickles to take along with them when they are going abroad. I do the rounds for Panjim, where people can place their order and get it delivered to then,” says Sonika as her three-year-old toddler walks into the room.
“I'm fortunate that he knows that I am working, so he gets busy with his painting or books. Whenever I have to deliver orders, he tags along, gives the boxes to customers himself, and charms them with his smile,” she says as she winds down for the evening, firm in her belief that Goan cuisine is meant to be celebrated daily.