Sony Sodhi’s Inspiring Culinary Story
Written by: Satvik Niranjan
An abode of food, fragrance, taste, fun, and togetherness, presenting itself in an electrifying nature wherein the Bollywood music unites multiple souls over the pleasure of Indian culinary delights and radiant nature gleaming the place. Delhi Heights Indian Restaurant and Bar is nestled in the Hills District in Dural. Possessing 4.6 star Google reviews and catering authentic Indian cuisine across the Hills District, it is suitable for casual family meals, group events, parties, and special occasions owing to its roaring success to owner and head chef, Sony Sodhi.
In the heart of Dural, Sony Sodhi, the head chef and owner of the renowned and popular Delhi Heights Indian Restaurant, is passionate about who enjoys bringing people together and fostering connection through her cooking and is a popular choice for parties and live catering. An experienced chef, working in Australia with over 14 years of knowledge, skills, experience, and qualifications, Sony Sodhi has drawn the governance of the restaurant. Proving that the nature of leadership is about helping others in need with consistency and a vision, Sony’s visionary mission concentrates on helping others to exploit their full potential. With her mission statement, “you care, she gives importance to the customers under her care to ensure that their experience is memorable and everlasting.”
As we spoke, she provided a glimpse into her early life and how she started her career in the hospitality industry, the factors that influenced it, as well as sharing some unknown facts about herself.
Q: What would you have done if you were not a chef?
Before venturing to become a chef, I was interested in a nursing career, as I had a passion for it, just like my passion for cooking. My family however was against it and henceforth I chose to become a professional chef, entered the hospitality industry, and chose to do hospitality management. I did a diploma in this from 2006–08 here in Australia when I came as an international student. This happened because my father had a desire to establish his own restaurant one day, however he could not do it, henceforth I am fulfilling his desires and dreams and making it happen. I was always working in the kitchen when I arrived in Australia when I was a restaurant. Despite the various challenges that I faced, I kept learning on the spot and have never looked back as my passion kept growing. The food industry is something I owe never-ending gratitude to as it has shaped my journey.
Q: Please tell us a bit about yourself.
I was born and brought up in a middle-class family in India and have two brothers. I learned to cook when I was 5 and took up this responsibility as my mother was working as a school principal and did not have the time to cook because of her busy job. My two brothers also relied to cook along with me during this time, and we children took care of the house, and I used to cook. My dad used to make various dishes, such as flatbreads, and he trained me simultaneously to cook various dishes for the family, such as curries and lentil stews. He assured and reassured me that I’m good at what I do and that I keep doing this; my passion will overcome. This passion for cooking motivated me to migrate to Sydney and is all due to my parents’ blessings and me being able to fulfil their dreams and aspirations.
Q: Did your passion for cooking commence in your childhood days?
Yes, it did. My passion for cooking started during my school holiday break when my cousins and myself would meet up, and during this time I would cook for them, and everyone praised my culinary talent, and this seemed to motivate me. The positive influence I had on them motivated me to become a professional chef and establish my own restaurant one day and take my food to the outside world. This motivation grew and grew from year 10–12, when I cooked for a celebratory crowd of 30 people, consisting of my aunties and uncles, whose praises motivated me to establish my future career as a well-renowned and respected chef. The credit goes to my parents, as my mum’s recipes are what I use till day and is a big blessing from their aide.
Q: Who or what inspired you to commence your culinary journey?
I started off as a home cook, in both Sydney and India. As I kept on doing it, it became a passion. This increased when I saw Indian naan breads being made in a takeaway restaurant here in Sydney. I was absolutely awestruck seeing this happen and I realised that working in the food and hospitality industry is a simple way to make and earn a living, with the hard work exerted to the preparation. I requested the chefs in that restaurant if I can try and make one naan bread and they refused due to the intense heat of the tandoor (Indian clay oven). I assured them and said, “don’t worry”. That same day I made a naan round and ate it myself that evening. This gave me the confidence that I can do anything and everything. During this time, I lived with our family friends and I proposed the idea of opening a restaurant. I opened this restaurant in 2007–08 along with my business partner. I was never scared of hard work and because of this power and fearlessness I am here today, and I enjoy my restaurant and the people who dine here. I am always willing to serve and help others in need and host their birthday parties. I never turn customers away from my restaurant.
Q: How did you start your career, and what steps did you take to do so?
I started off by being confident and getting my parents’ help. During this time my mum was my motivation. She always used to say that today is about hard work and tomorrow is about enjoying and celebrating the good results gained from that hard work you have exerted. She always used to remind me that I can do anything and aim hard at an output and I’m my own boss. Unfortunately, my mother has passed on; however, she keeps on supporting me from the divine realms and keeps on blessing me. I started my career with Indian restaurant chains, and I established my own restaurant and had to leave due to specific issues. Hearing this, she told me that all these are things in life which will make you a more experienced person and said that every day is a bad day, tomorrow will be a good day. With this reassurance and advice, I tackled all the challenges that I have faced. My mother is surely the main motivation in my life and now every day in my career is a good day.
Q: What challenges were you facing in your journey and whilst entering the hospitality industry?
There were many big challenges coming, and one of them was the lack of ladies working in the restaurants, handling the tandoor and also working with five senior chefs in the restaurants. Additionally, the work hours were also a challenge as I had to work long shifts and worked more than the male chefs. Despite this, I went through the challenges. I was motivated throughout this journey and learned that every day presents a challenge but if we are determined and if we eat through these challenges because of my prayers, because pray before work and when I reach work, asking for God’s help, guidance and support.
Due to this, God is the reason as to why I tackled all these challenges and moved forward in my job, due to the excitement to learn how to operate the various machineries in the Indian restaurants, such as the tandoor oven. Throughout my life, I was working a lot and working in a kitchen full time. Now due to this experience, Delhi Heights is an easy restaurant to run, as I am self-employed.
Q: How do you feel your cooking has attracted others to your restaurant?
Very simple! I cook from my heart. When people taste the food, they can easily tell that I have cooked their meals and respected others with passion. When it comes to attracting others to the restaurant to try our Indian food, we focus on personalisation and providing the customers with the liberty to create their own atmosphere by means of bringing their own music, providing Bluetooth connection and allowing them to bring the speakers too. Additionally, we allow them to create their own menu, and this is a big difference we have as opposed to other restaurants.
Q: What advice do you have for future aspirants who wish to enter the hospitality industry and become a successful entrepreneur like yourself?
Have a passion for the hospitality industry, be well-mannered towards the customers, and do everyone else in general. Do not be scared to work hard and give back to others, mainly the family and community. If we have the passion of being hospitable and placing others first, then we can be successful. Additionally, be open towards learning every day in both life and career and focus on always doing positive things.
