BELOIT, Wis. — The Himalayan Kitchen was never supposed to be a full-fledged business. It began as a way for three seniors at Beloit College to share part of their culture with others.

“We started cooking for ourselves and inviting people over so they could try the food,” said Marketing Manager Jagvi Dey.

Fast forward from January to May and The Himalayan Kitchen is thriving. Jagvi Dey, Abhey Guram and Abhishek Shekhar are three friends turned co-workers.  

They created The Himalayan Kitchen as a way to bring more South Asian food options to campus. They run the takeout-style restaurant out of CELEB, Beloit College’s entrepreneurial space in the middle of the city’s downtown.   

“The first time we did it, we didn’t have a lot of customers, but we did still sell out,” Guram said, who does the majority of the cooking with Shekhar. “The next time we did it, there were people waiting in line to get their food.”

Guram and Dey are from India. Shekhar is from Nepal, which is where he currently is for summer break. All three said they have grown up with traditional South Asian food being an integral part of what defines them.

“I’m very proud of my culture and food is such an easy conversation starter,” Dey said. “It became a way for us to interact with people and get to know them.” 

The business blossomed into the students’ entrepreneurial special project for the spring semester. That means it’s now earning them college credits.  

CELEB Director Brian Morello is acting as their investor. The home-cooked South Asian cuisine has reached every part of campus and beyond, from coaches to professors to folks simply living nearby.  

“We’ve even had people come back to campus just for our food,” Dey said. “It’s been amazing and beyond what we ever could’ve expected.”  

Guram and Shekhar keep track of the business’s financials as well. They currently take pre-orders and send out an email to the campus community, letting customers know when they’ll be cooking next.  

Some of their staples include biryani, momo dumplings and Guram’s signature lamb masala.

“We’re going to be graduating next year, so I’m currently hoping a junior wants to take this on,” Guram said. “We’d be more than happy to give them the skills they need to succeed, and we hope this continues.”