Five ways to work
with us.

For operators building something new or rethinking something existing. Karuna works across the full lifecycle — concept and positioning, kitchen design input, supplier relationships, team structure, menu architecture, and launch. She has done this three times from scratch in North Carolina and brings that operational knowledge to your project.

For restaurants that need their menu to work harder. Karuna builds menus that are regionally rooted, operationally executable, and economically sound. Seasonal refresh, full menu rebuild, or a focused R&D project — each engagement starts with understanding your kitchen's capabilities and your guest's expectations.

High-value private events, weddings, and corporate dining across the Bay Area and Greater Los Angeles where the food is the centrepiece, not the afterthought. Karuna designs bespoke menus for each event — drawing on the full breadth of Indian regional cuisine — and manages the execution personally. Typically 20–150 guests.

The Delhi Darling Table supper club is a series of intimate, ticketed dinners — each one devoted to a single region of India. These are not pop-ups. They are curated evenings where Karuna cooks, narrates, and eats with you. Small by design. Serious about the food.

A fully permitted, commercially operated restaurant without the lease. Karuna designs and runs pop-ups that test concepts, build brands, and bring Indian food into markets where it has never existed before. Open to the public, commercially insured, health-inspected — the real thing, on a defined timeline.