A new life, food career for single mom from India Making her menu
When Arvinder Kaur arrived in Milwaukee, she had two kids and not even a dollar to her name. Supported by family, faith and a strong work ethic, she worked at a local gas station. It was a job, but not ideal, as handling tobacco and liquor are not part of her religion.
Food was a better option, and so she took the leap and became a business owner. Three years ago, the single mom opened India Food Mart, 104 E. Drexel Ave., Oak Creek, focusing on Indian, Pakistani and Sri Lankan products.
When space opened in the same strip mall last year, she looked at it as an opportunity to open her own vegetarian and vegan restaurant, Indian Delight, 140 E. Drexel Ave., Oak Creek. Featuring more than a dozen curries, plus chaat, Indian breads and sweets, the restaurant is open from 10 a.m. to 8:30 p.m. seven days a week, serving lunch specials from 11 a.m. to 3 p.m. daily, plus dine-in and carry out.
Kaur lives in Oak Creek with her 15year-old daughter and 12-year-old son.
Her roots
I grew up in Punjab, India. My relatives are here. I came here in 2009. A single mom in India, it is hard to get a job. I want my kids to have a good future, a good education.
Here in America, I am more safe as an Indian woman. We have opportunities for hardworking people.
I worked at a gas station almost five years, then I wanted to open a grocery store. Because of my religion, I’m not allowed to touch cigarettes or liquor. The restaurant is vegetarian and vegan, and we have gluten-free stuff also. We make everything fresh. You put your order in and we make it.
I like cooking. I can see something and I can cook it. At home in India, we are home cooking with our parents. This is my menu, not all of India. I picked things I thought would be most popular, things that are popular in India and Pakistan.
A meatless menu
I am vegetarian, so I decide to make the restaurant vegetarian and vegan. People would come to the grocery and they wanted snacks. There is nothing like this in Oak Creek. I decide maybe, let’s try. This location is very good. Many American people are vegetarian and vegan. The majority of my customers are not necessarily Indian.
Surprise seller
My veggie burger is one of the best
sellers. It is my recipe.
Spices she can’t live without
I use a lot of turmeric in almost every food, probably 98%. Then garam masala, red chile, black pepper.
What she’s noticed
American people seem to like shahi paneer and garlic naan. When I have new customers who are not familiar with Indian food, I suggest samosa, mango lassi, shahi paneer and garlic naan. That gets a good response. I always refer to the pictures on the wall. People want to see what they will eat.
Menu must
Biryani. That’s always on the menu, and naan, I can never stop having that. Samosa, that is something everyone needs. Those are the things I can never take off the menu.
If she could only eat one dish
Shahi Paneer and naan.
Naan by the numbers
We go through around 2,000 servings a week, easily.
Her indulgence
Everything. I gained too much weight opening this restaurant. I try everything!
Rose Falooda is one of my favorites, that’s an ice cream with basil seeds. In the summer it is so good.
Her home cooking
I’ve kind of stopped cooking at home because I cook here. Sometimes I cook pasta. My kids like Indian food, but not every day. Sometimes it is pizza, but mostly it is 90% Indian food. They like naan every day.
What keeps her going
I love America. I started my life over here. In the future I may visit, because I do love India, but my life is here. My whole family is here now.
Building her business
I was a housewife. I didn’t know anything about business. Today I have two businesses. I’m so happy, and I’m busy. I like being busy.
Becoming her own boss
In America people appreciate strong women. I came here with not even $1. I just brought my kids, and I started to work in the gas station. Now I am so proud of myself. I can do anything and everything.
Risk and reward
The orange in the restaurant, that is my son. He likes orange. It is his favorite (color). When I decided to open a restaurant, I’d go on the internet at 2 a.m. or 3 a.m. “How do you open a restaurant?” I had no experience. I just started. I can take risks. If you don’t take risks, you cannot have success.
In her spare time
Not today. Not yet. A business is like a newborn baby and you need to take care of it. This has been only six months for the restaurant. No vacations.
Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile here, email nstohs@ journalsentinel.com.