A woman entrepreneur from Lucknow, Rekha Singh, has emerged as an example of self-employment by turning her home kitchen into a growing food business. She started her venture during the COVID-19 pandemic and gradually built a customer base through food quality, hygiene and word-of-mouth recommendations.
After working as a professional teacher for 12 years, Singh decided to explore entrepreneurship. She began by preparing non-vegetarian meals from home, focusing on customers looking for fresh, hygienic food with a homemade taste. As demand increased, she expanded her menu to include vegetarian dishes.
Today, her venture, Singh Cloud Kitchen, serves customers across Lucknow, including tourists, hotel guests and people organising large gatherings, parties and wedding functions. The business also caters to breakfast, lunch and dinner requirements for such events. It operates in compliance with applicable GST and FSSAI requirements.
Singh has largely relied on customer feedback, WhatsApp and personal recommendations rather than expensive advertising campaigns to promote her business. She believes that maintaining food quality and customer trust has been central to its growth.
Special attention is given to freshness and hygiene. Food is prepared fresh for every order, spices are ground in small quantities, and flour from local mills is preferred. The kitchen uses cold-pressed mustard and groundnut oils instead of refined and soybean oils.
The venture also prepares simple meals such as porridge, oats and khichdi without oil or spices for patients, supplying them to hospitals.
Her journey demonstrates how women can build sustainable businesses with limited investment by identifying customer needs and maintaining consistent quality.
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