Introduction
Some journeys follow a straight path. Mine didn’t.
After completing my BSc in Management (Marketing) and MSc in Marketing from the University of Manchester, I imagined a future built around brands, strategies, and corporate decisions. Yet, years later, I found myself standing in my own kitchen during a global lockdown — thinking, planning, and slowly realising that the next chapter of my life would look very different.
That chapter became The Soul Kitchen by Mihika.
How My Education Planted the Seeds
Studying in Manchester taught me more than just marketing frameworks.
It taught me how people think.
It taught me why they make choices.
And most importantly, it taught me that every successful brand must be built on truth and genuine human connection.
I didn’t know it then, but these lessons were quietly shaping the foundation of what I would one day build.
Why the Kitchen Became My New Classroom
When the lockdown began, the world froze. Plans paused. Routines collapsed.
But creativity didn’t.
Cooking shifted from being a hobby to becoming a form of expression — a space where I could experiment, create comfort, and share something meaningful with others.
As I worked on dips, meals, and new recipes, I realised something powerful:
Food is the purest form of customer experience.
You can’t promise warmth — you must deliver it.
The Turning Point: Understanding What People Needed
During the lockdown, people weren’t just missing restaurants.
They were missing comfort.
They were missing the joy of familiar flavours.
They were missing nourishment that felt personal.
This was when The Soul Kitchen found its purpose.
Our early creations — vegetarian gourmet dips — weren’t just food items. They were small moments of happiness delivered safely during a time of fear.
How Marketing Turned Into a Superpower
Everything I learned in Manchester played a role:
Consumer Behaviour:
I could sense what flavours people missed and what meals they craved.
Brand Perception:
I knew The Soul Kitchen had to stand for warmth, trust, and consistency.
Storytelling:
Every dish had to carry meaning — not just taste.
Authenticity:
People were seeking honesty, not elaborate menus.
Marketing wasn’t just my degree.
It became the backbone of every decision I made.
Creating Food That Connects Emotionally
As The Soul Kitchen grew from dips to Paryushan meals to midweek and weekend menus, one thing guided every step:
Food should comfort the heart before filling the stomach.
Whether it was a carefully planned Jain meal for Paryushan or a cosy weekend dinner for a family missing their favourite cuisine, the intention stayed the same — to serve food that felt like care.
The Soul Kitchen Today
The Soul Kitchen is not a business born out of urgency.
It is a brand born out of understanding — of emotions, of food, and of people.
It combines:
- The discipline of my academic training
- The warmth of home-cooked food
- The creativity of experimentation
- The soul of connection
Conclusion
From university classrooms in Manchester to a kitchen in Mumbai, the journey has been anything but predictable.
But it has been meaningful.
The Soul Kitchen by Mihika is the result of every lesson, every recipe, and every moment of clarity along the way.
It is a reminder that sometimes, the most unexpected paths lead to the most fulfilling destinations.
