Kitchen With A Cause: Empowering Communities in Jaipur, India, One Meal at a Time

Ultimately, our commitment to diversity and innovation lies in creating pathways to success for marginalized individuals. By diversifying our reach and fostering innovation within our training programs, we hope to continue transforming lives and communities for the better.

During my recent 15-night “Discover India” tour hosted by National Geographic Journeys with G Adventures, I had the privilege of interviewing Abhishek Chhetri, one of the founders of Kitchen With A Cause (KWAC). Together with Govind Jha, they are excited to announce that KWAC has found a new home in Jaipur, India, reaffirming their commitment to welcoming travelers while supporting underprivileged youth.

Kitchen With A Cause was created in Delhi, India in 2018 using a grant from the G Values Fund — a fund created by G Adventures founder Bruce Poon Tip that is given to entrepreneurial G Adventures guides who want to start their own tourism business. KWAC is a restaurant that provides paid internships to young adults rescued by non-profit organizations across India. Over a six-month period, KWAC trains interns on all aspects of running a restaurant, from cooking to waiting tables to managing accounting. After their internship is finished, KWAC helps them find work in the hospitality industry. Then the next batch of interns begins their training. Meanwhile, travelers and tour groups (including G Adventures) utilize KWAC and are treated to authentic Indian cuisine, have the opportunity to engage with the local community and help support a fantastic cause.

KWAC is a marquee example of G Values Fund projects. The restaurant that Abi and Govind built exemplifies social enterprise and community tourism at its best. G Adventures is thrilled to be able to add Kitchen With A Cause back on many of our Indian itineraries, and hope that the business is an inspiration to other entrepreneurs.

How does the “Kitchen With A Cause” (KWAC) culinary experience contribute to the local community, and what inspired the integration of this social impact element?

I’ve been with G Adventures since 2010, and Govind Jha started even earlier. The best part of our job takes us across the length and breadth of our country, not just here, but also to Nepal and other parts of Bhutan. Over time, we’ve seen and learned so much, and we’ve shared these experiences with all the people and guests who’ve visited our country. It’s been a source of pride for us to show them around and share our insights.

But along the way, we also noticed a significant gap. While I’ve been fortunate to have received a privileged education, attending school and university, I’ve seen disparities between us and other children. In 2017, both Govind and I were leading tours, Delhi to Kathmandu, just a few days apart. We coincidentally ended up on the same flight from Kathmandu back to Delhi, and during that flight, we started casually discussing how we could make a difference in the lives of these children. We pondered how things could change for them and how we could help in some way.

That’s when the idea struck us, midair between Kathmandu and Delhi. We thought of approaching G Adventures because they had initiated a fund called the G Values Fund. This fund provided CEOs with a loan to start a business, but the business had to be a social enterprise with a commitment to giving back to the community. After extensive planning and pitching our idea, they not only liked it but also provided us with the opportunity to start this social enterprise.

We decided to support an organization in Delhi called Salaam Baalak Trust. We approached them and proposed our idea: to offer opportunities to rescued young adults by providing them with jobs in the hospitality industry. After the age of 18, they need to find employment, and what better way to give them a start than through our initiative? We not only provided a small stipend but also offered a six-month internship program to boost their confidence and provide them with valuable experience.

That’s how it all began. We launched the business in Delhi at the end of 2017, or perhaps the beginning of 2018, to be precise. On January 1st, we welcomed our first group of interns, totaling about four at the time. It wasn’t just about hosting interns; we also needed professional staff to run the restaurant effectively. So, we assembled our team and gave the interns an opportunity to learn and grow. It’s been a rewarding journey since we started in 2018.

How does “Kitchen With A Cause” contribute to community upliftment, and what unique approach does it take in hiring and training its staff?

Community upliftment is a crucial aspect of our initiative, particularly through our internship program. Let me share an example from our experience in Jaipur. While we initially worked with young adults from Salaam Baalak Trust in Delhi, the challenges of the pandemic forced us to adapt. Unfortunately, it became difficult to continue operating in Delhi, so we made the decision to relocate to Jaipur. However, finding suitable NGOs to partner with posed its own set of challenges. Many organizations were hesitant to send their beneficiaries, which led us to partner with Youth for Jobs.

Now, when we talk about community upliftment, these NGOs are focused on providing opportunities, and that’s where we come in. For instance, we recently welcomed an intern with polio. His situation exemplifies the obstacles many individuals face: limited education, physical disabilities, and a lack of job prospects. By offering him an internship, we’re providing not only a modest stipend but also invaluable learning experiences.

We’ve placed him in a role where he can excel, leveraging his skills in computers. Our aim is to teach him tasks like managing the billing system, ensuring that he gains practical skills that will serve him well in the future. This is just one example of how our initiative promotes community upliftment through skill development programs. After completing the six-month internship, he’ll likely be better equipped to secure a job that aligns with his capabilities, perhaps in a role focused on computer work or administrative tasks.

This approach underscores our commitment to empowering individuals with the skills and opportunities they need to thrive in their communities.

Can you elaborate on showcasing the restaurant’s commitment to diversity and innovation?

Our commitment to diversity extends beyond mere expansion. While the pandemic presented significant challenges, it also spurred us to envision broader horizons for our initiative. Our goal was never limited to Delhi or Jaipur; rather, we aimed to extend our reach to other cities, offering similar opportunities to marginalized individuals nationwide. This expansion isn’t just altruistic; it’s a symbiotic relationship. Our restaurant operates as a social enterprise, meaning it’s profit-driven. However, profitability isn’t an end in itself; it’s a means to fulfill our social mission.

For instance, our successful internship program in Delhi from 2018 to the beginning of 2020 exemplifies our approach. During this period, we provided 16 interns with comprehensive six-month training. While not every participant pursued a career in hospitality, several flourished in the industry. Take Mohit, for instance. Initially timid and inexperienced, he developed into a skilled chef under our mentorship. Today, he holds a prestigious position as a head chef at a resort in Rajasthan, showcasing the transformative power of our program.

These success stories underscore our commitment to empowering individuals from challenging backgrounds. Many of our interns come from difficult circumstances, lacking the love and support they deserve. Through partnerships with NGOs and hands-on training, we aim to instill confidence, independence, and motivation in these individuals.

Ultimately, our commitment to diversity and innovation lies in creating pathways to success for marginalized individuals. By diversifying our reach and fostering innovation within our training programs, we hope to continue transforming lives and communities for the better.

In what ways does “Kitchen With A Cause” incorporate both vegetarian and non-vegetarian offerings, showcasing its commitment to culinary diversity?

Culinary diversity is integral to our ethos at “Kitchen With A Cause.” In India, where dietary preferences vary widely, catering to both vegetarian and non-vegetarian palates is essential. To ensure inclusivity, we’ve implemented a meticulous approach in our kitchen operations.

Firstly, we maintain separate cooking utensils for vegetarian and non-vegetarian dishes, respecting the dietary preferences of our diverse clientele. This practice is not only common but also essential in a country where vegetarianism holds significant cultural and religious significance.

Our menu reflects this commitment to diversity, offering a wide array of options to suit every taste. While we primarily focus on chicken and mutton dishes, we also occasionally feature fish on our menu. However, given cultural sensitivities in certain regions, we refrain from serving beef.

Moreover, our menu is thoughtfully designed to cater to both North Indian and non-North Indian cuisines, reflecting the varied culinary preferences across the country. This ensures that every guest, whether vegetarian or non-vegetarian, finds something to delight their palate.

By embracing culinary diversity and catering to diverse dietary preferences, “Kitchen With A Cause” strives to create an inclusive dining experience where no one feels left out.

The restaurant emphasizes affordability in its cost structure. How does this commitment contribute to making exceptional culinary artistry accessible to a broader audience?

Ensuring affordability in our cost structure is fundamental to our mission of making exceptional culinary experiences accessible to a wider audience. When crafting our menu and determining pricing, several factors come into play to strike a balance between quality and affordability.

Location is a crucial consideration, as operating in a prime area comes with higher rent and overhead costs. Despite this, we remain committed to reaching a broader audience, even in areas where parking and facilities pose challenges. We prioritize accessibility, understanding that convenience is key for our patrons.

Additionally, we recognize the importance of fair compensation for our staff. By offering competitive salaries and providing emotional support, we cultivate a dedicated team committed to delivering excellence in service.

When designing our menu, we meticulously curate offerings to cater to diverse tastes while keeping prices reasonable. This ensures that our guests can enjoy a range of culinary delights without breaking the bank. While profitability is essential for sustainability, we strive to find a harmonious balance between affordability and maintaining the financial health of the restaurant.

Overall, our commitment to affordability reflects our belief that everyone deserves to experience exceptional culinary artistry, regardless of their budget. Through thoughtful pricing strategies and a dedication to quality, we endeavor to make memorable dining experiences accessible to all.

How does the ambiance of “Kitchen With A Cause” reflect the institution’s mission and dedication to positive transformation?

In Jaipur, we’ve focused on creating an ambiance that embodies simplicity and symmetry, aligning with our core values. Rather than relying on extravagant decor and elaborate props, we’ve opted for a more minimalist approach. Much of the furniture and decor you see in the restaurant have been repurposed from our Delhi location, emphasizing our commitment to sustainability and resourcefulness.

Our primary goal is to provide a supportive environment for our interns and staff, prioritizing their growth and development over flashy aesthetics. While we understand the importance of a visually appealing space, our focus remains on delivering exceptional food and fostering positive change within our community.

As we continue to grow and thrive, we look forward to enhancing our ambiance and investing in our space. However, our dedication to our mission of empowerment and opportunity will always remain at the forefront of our efforts.

How does “Kitchen With A Cause” aim to create a broader narrative of upliftment and empowerment through its holistic gastronomic experience?

The journey of “Kitchen With A Cause” began as a spontaneous yet deeply meaningful endeavor driven by a shared desire to give back to our community. Inspired by the ethos instilled in us by G Adventures, we recognized the power of hospitality as a tool for empowerment. With our backgrounds in both the restaurant and travel industries, creating a space where individuals could learn and grow seemed like a natural progression.

For us, it’s about more than just serving delicious food; it’s about providing a platform for transformation. Through our internship program, we offer young adults the opportunity to gain valuable skills and experience in the hospitality sector. But it’s not just about technical training; it’s about instilling confidence, fostering motivation, and nurturing a sense of belonging.

At “Kitchen With A Cause,” every meal served represents a step towards positive change. Guests not only enjoy a culinary experience but also contribute to a larger narrative of community upliftment. By choosing to dine with us, they become part of a movement towards social responsibility and empowerment.

Ultimately, “Kitchen With A Cause” embodies a win-win situation, where interns gain valuable experience, guests enjoy exceptional food, and the community as a whole benefits from the positive ripple effects of our holistic approach to gastronomy.

How have you used your success to bring goodness in the world?

I believe I’m just a small speck in this vast and good world, but my goal is to give back in whatever way I can. “Kitchen With A Cause” is something I feel incredibly fortunate and privileged to be a part of. When I wake up in the morning and look at myself in the mirror, knowing that I’ve contributed positively to someone else’s life fills me with a sense of satisfaction.

Seeing the interns thrive and succeed is what brings me the most joy. I hope to continue this work for as long as possible because as long as the restaurant is running, we can continue offering these internship opportunities. We always encourage people to come to the restaurant, meet the interns, and experience the positive impact firsthand. However, it’s important to remember that our goal isn’t to receive handouts but rather to provide a valuable service. So, I’ve done my part, and that’s where I’ll leave it.

How can our readers find out more about “Kitchen With A Cause” and help support your initiative?

You can find us on Facebook and Instagram @kitchenwac

I wish you continued success. Thank you for your time and insights, Abhishek.