For nearly nineteen years, Ruksana Begum taught in Kashmir.
Then, at the age of 48, she made a choice that surprised many people around her. She decided to cook for a living.
Her story is about courage, patience and a home kitchen that became something much bigger.
Key points
- Ruksana started Ghar Batti Food Service in 2019, at the age of 48.
- She left a career of almost 19 years in teaching to start the tiffin service.
- Today she caters around 10 to 12 events every month.
- Her clients now include hospitals, banks, offices and schools.
So where did it all begin?
Ruksana started the business in 2019, encouraged by her children. She named it Ghar Batti.
"Ghar" means home, and "Batti" is the Kashmiri word for rice.
She wanted the home cooked food to stay at the heart of everything.
She did not need a large loan or a rented shop. Her gas stove, her spices and her hours of work became her first investment.
What was the hard part of the journey?
At first she handled almost everything herself, with help from her father. As orders grew, the whole family pitched in.
The tiffin model was tiring. Deliveries every morning and evening took a lot of time, and the profits were small.
Individual orders ranged from less than Rs 100 to Rs 2,000.
What changed when she made a big decision?
After about a year of tiffin service, she moved toward catering.
Instead of daily deliveries, she began taking orders for events and large gatherings.
Customers who had already tasted her food asked her to cook for bigger occasions.
That trust opened the door to the business she runs today.
Where is she standing today?
Ghar Batti now caters to almost 10 to 12 events a month.
Graphic: News Anek, from the facts in this report
Its menu mixes Kashmiri favourites like rogan josh, dum polav and mirchi korma with dishes like palak paneer and chicken 65.
Ruksana says age is just a number when patience guides your work.
Her journey shows that a new beginning can start in a home kitchen.
The Daily Jagran first reported this journey.
Startup Story
3 lessons from this journey
- Use the resources you already have, like your kitchen and your time, before spending on rent and staff.
- Let satisfied customers become your marketing, since past guests asked her to cook for bigger occasions.
- Be patient, because she says there is no age limit when you keep working toward your goal.
