Ambika Seth comes across as a new-age businesswoman.
Young, articulate, candid and unassuming, she doesn’t let herself being carried away by her amazingly growing success story. Delhi-based Ambika and her business partner Alice Helme are the Directors of Delhi-based CAARA India Pvt. Ltd., a company located near Saket, which has fast spread its presence across several verticals of India’s food service industry since its inception in 2014. Alice works from both Delhi & London. CAARA is an acronym for Culinary Arts & Research Academy.
Meeting of Minds
Before her stint with CAARA, Alice was running her catering business in Delhi named Damson Catering and Ambika, then back from her education in Switzerland, was running an organic farm, where she was selling directly to the retailers, end consumers and institutions by doing away with middlemen.
“I already had a catering venture when I met Ambika and she was growing delicious fresh chemical free vegetables. I was looking for an Indian partner and she had been to hospitality school and was an exciting person to join hands with,” reminisced Alice.
They met and their combined entrepreneurial brainstorming resulted in the creation of the idea of CAARA. Soon the idea cemented in the form of CAARA Catering in 2014, which is the first vertical of CAARA India Pvt. Ltd.
Catering to Diverse Needs
CAARA Catering provides a one-stop catering service for a comprehensive range of events. “We can help you design your event through bespoke menus, bar services, table decor, and venue décor ranging from details of flowers, crockery & cutlery. Moreover, our service staff is personally trained by CAARA on cuisine and service etiquette,” Ambika elaborated with her ravishing smile.
There are several facets of CAARA Catering too. Its sit down suppers, according to Ambika, “Provide fine dining experience in your own home with personalised menus
Diese Geschichte stammt aus der April - May 2019-Ausgabe von Food & Beverage Business Review.
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Diese Geschichte stammt aus der April - May 2019-Ausgabe von Food & Beverage Business Review.
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