Chef Rajika's Unique Journey To Becoming A Yhangry Private Chef

Chef Rajika first trained in aviation in the United States, earning her pilot’s license just as India’s airline industry began to shrink. With airlines like Kingfisher and Air Deccan shutting down, she returned home to Bhopal—uncertain of her next step. That’s when she started a small home bakery.

At the time, fondant cakes were virtually unheard of in her city. She crafted detailed, sculpted designs—guitars, cars, seated figures—capturing attention from local families. It was her first glimpse of how food could become a viable career.

Still, like many children of practical Indian parents, she was encouraged to pursue a “real” job. Rajika completed an MBA in HR and began a decade-long career in insurance. But the desire to return to food stayed in the background.

In 2022, Rajika’s husband accepted a job in London. The move gave her time—and space—to rethink her path. She was still working remotely with her Indian employer, but with most of her day free and a growing dissatisfaction with London’s Indian food scene, she began experimenting again.

She launched a home meal prep business just two months after arriving. Thanks to her sister-in-law’s network and word-of-mouth in the local South Asian community, orders came in steadily. She ran it for nearly eight months, preparing home-style Indian meals for weekly delivery. But the work quickly became repetitive.

“People mostly wanted the usual—roti, sabzi, chicken curry. There was no creative freedom.”

That need for fulfilment pushed her toward small-scale catering—birthday parties, anniversaries, housewarmings. Initially, she cooked at home and delivered the food. But soon, she began offering full setups. The shift gave her confidence.

One early turning point came when a family friend offered her complete control over the menu for a Diwali party. It was the first time she designed the experience end-to-end. Around the same time, she began catering for her colleagues at Bank of Baroda, where she was also working full-time in London.

Gradually, she was doing less HR and more cooking.

Rajika had seen Yhangry’s emails before, but hadn’t paid much attention. Between a full-time job and weekend catering gigs, she was already stretched. Then, on 24 December, while driving home, she received a last-minute SMS from the platform:

A Christmas Day booking for 70 guests in Portsmouth. The chef had cancelled, and they needed someone urgently.

It wasn’t an Indian menu—it was a traditional Christmas dinner. Most shops were already shut for the holidays. She’d have to build the menu around what she could find that evening.

Still, she said yes.

She stayed up late prepping, and the next morning, she and her husband drove two hours to the venue. The event was more than just a meal—it was a family reunion between a woman and her biological relatives, many of whom she hadn’t seen in decades. The pressure to deliver was high.

Rajika came fully prepared. She had asked key questions about the kitchen, equipment, and layout. The family had already styled the table beautifully, so she focused entirely on service. The meal was served buffet-style. Despite the last-minute nature of the event, it went off without a hitch.

They took pictures, left her a heartfelt video review, and thanked her for helping make a deeply emotional day even more special.

“That’s when I understood I loved doing what I did that evening.”

That Christmas event marked a turning point. Rajika began booking more private dining experiences—many through Yhangry, others via Instagram, where she shares behind-the-scenes content, menus, and event setups. Her online presence not only showcases her culinary range but also helps potential clients understand what private dining actually involves: a personalised, hosted experience that goes well beyond food.

As she grew, Rajika also refined how she presented herself. She made deliberate changes to her brand and how it was perceived, making it more inclusive and easier for clients to connect with. That shift allowed her to showcase her versatility across cuisines and dining formats, without being boxed into assumptions.

Behind the scenes, she brought structure to every part of the client journey:

Her husband often supports weekend events, and for groups of 20–25, she brings in one or two freelance staff to support plating and service.

Rajika’s corporate background in HR continues to shape her approach—especially in communication, logistics, and planning.

“Working in corporate taught me planning. There’s a method to the madness.”

Rajika’s journey shows how private dining is also about anticipating the small things: asking whether the dishwasher is empty, checking whether guests want water served or self-poured, understanding the emotional weight of each event.

These are the details that set her apart—and that keep her booked.

She still balances multiple booking sources—Instagram brings in direct clients, especially for fusion and supper club events, while Yhangry remains her primary source for private dining gigs. It’s the platform that gave her the confidence to go beyond her comfort zone and deliver for large, unfamiliar groups on short notice.