SAKSHI CHHABRA MITTAL FOUNDER, FOODHAK

My journey into the inspiring world of Sakshi Chhabra Mittal began at Daily Mirror Columnist, Anshu Bahanda’s debut Wellness Curated event in Mayfair, London, where Sakshi was a standout panellist. Our paths crossed again on a chilly autumn afternoon at Holland Park, where I had the pleasure of engaging her in a two-hour conversation. As I savoured a comforting cup of chamomile tea, I was drawn into her remarkable journey, from her successful career in finance to the founding of Foodhak, a ground-breaking initiative that champions food as medicine. Sakshi’s passion and resilience were palpable as she candidly shared her story, which is marked by personal health challenges and a deep commitment to promoting wellness through nutrition. Her insights into juggling family life and entrepreneurship, along with her drive to make healthy eating accessible for all, resonated profoundly with me. I realized then that her inspiring narrative needed to reach our audience in Sri Lanka, a place where the intersection of health, culture, and innovation is more relevant than ever.  In this interview, we delve into Sakshi’s experiences, her vision for Foodhak, and her mission to revolutionize our approach to food and nutrition. Join me as I uncover the journey of a trailblazing woman who is redefining the food industry and inspiring future female entrepreneurs.

Can you share with us a summary of your personal journey?

I grew up in New Delhi, India, as the eldest of three siblings in a family that valued both hard work and balance. My father was deeply involved in textiles, which instilled a strong work ethic in me. He was incredibly hardworking, and witnessing his dedication inspired my own drive. My mother played a pivotal role in teaching me the importance of maintaining a balance between professional ambitions and family life. She worked in a government organization but eventually gave it up to be more present for my siblings and me during our teenage years. This balance between ambition and nurturing has profoundly influenced how I manage my personal and professional life today.

How did your professional journey evolve, from the classroom to the boardroom?

After completing my undergraduate degree in Biotechnology at the University of Birmingham, I pursued my MBA at The Wharton School of the University of Pennsylvania. My initial career began in pharmaceuticals at Pfizer, which laid the groundwork for my journey into healthcare. I then transitioned to roles at Epic Investment Partners, Hoxton Ventures, and eventually SoftBank Investment Advisors, where I focused on cutting-edge life sciences investments.

This intense period of my life equipped me with the skills and knowledge necessary to tackle the challenges of entrepreneurship.

Was there a specific moment or realization that made you want to move from the corporate world to entrepreneurship?

Yes, there was a clear moment when I realized I wanted more control over my work and its impact. While investing in life tech start-ups at SoftBank, I recognized how powerful innovation in wellness could be. My passion for food and nutrition came to the forefront when I experienced a personal health crisis during my first pregnancy. I was diagnosed with a rare liver disease, which led me to explore Ayurvedic principles. This experience not only transformed my relationship with food but also sparked the idea of using food as medicine. I didn’t want to just talk about innovation; I wanted to create something meaningful, and that’s how Foodhak started.

What is Foodhak?

Foodhak believes that you should never have to compromise between living healthily, savouring your favourite flavours, and spending time on the things you love most. Our mission is to lead the food revolution by crafting meals that bring both health and taste to your table. We offer freshly prepared dishes boasting health benefits ranging from anti-inflammatory properties to hormonal balance. At Foodhak, we leverage proprietary AI technology to analyse thousands of scientific research papers, helping us understand which foods and superfoods are most beneficial for long-term health and longevity. Our chefs then reinvent classic dishes into new favourites, ready for convenient delivery straight to your door.

What inspired you to start Foodhak? Was it a personal experience or a gap you noticed in the food industry?

It was a combination of both. Throughout my career in finance, I developed a deep interest in health and nutrition. I noticed how chronic lifestyle diseases were linked to poor dietary choices, yet I found a lack of convenient, healthy options in the market. My personal health journey, switching to an Ayurvedic diet, highlighted the challenges many people face when trying to eat healthily. I realized that the food industry wasn’t doing enough to combine health and convenience, so I decided to bridge that gap with Foodhak.

What were some of the biggest challenges you faced while transitioning from finance to food tech?

Transitioning from finance to food tech presented a significant shift for me. During my time at SoftBank, my focus was primarily on numbers, investments, and navigating corporate structures. However, stepping into the food tech sector demanded a much more hands-on approach. I had to dive into areas like product development, supply chain logistics, and enhancing customer experiences. One of the greatest challenges was learning to run a business from the ground up, making sure our offerings were not only healthy and delicious but also could be delivered seamlessly to customers’ doorsteps.

How did your financial background help you when starting Foodhak?

My background in finance, especially at SoftBank where I worked on billion-dollar tech funds, provided me with a strong foundation for running a business. Understanding investments, risk assessment, and scalability allowed me to approach Foodhak with a clear strategy. This financial acumen proved beneficial when it came time to raise capital. I was able to articulate our vision and value proposition effectively, which is crucial in securing investments.

Was it easy starting a business in the UK, and raising capital as a South Asian Female Entrepreneur?

Raising capital is never easy, and being a woman adds an extra layer of difficulty. There’s often an unspoken bias in the investment community, and despite my solid track record, I felt I had to prove myself more than my male counterparts. However, these challenges motivated me. Each rejection fuelled my desire to succeed and prove the doubters wrong. Ultimately, I was able to oversubscribe our funding round, attracting strategic investors aligned with our vision.

How do you balance taste and nutrition in Foodhak’s offerings?

For me, food must be both nutritious and delicious. I don’t believe in compromising on taste. At Foodhak, our recipes are developed with great care, using high-quality ingredients like Ashwagandha and Moringa while avoiding added sugars and processed elements. We’ve created gourmet meals that taste as good as traditional dishes but are far healthier. The aim is to show our customers that healthy food can also be delicious and satisfying.

Foodhak was launched in London four years ago. How has the journey been so far?

The journey has been incredible. London is a fantastic market for innovative food products, and people here are open to new ideas, especially around health. However, the competition is fierce. Scaling the business while maintaining quality is always a challenge. We’ve leveraged technology to optimize delivery and enhance customer engagement, allowing us to connect more effectively with our audience. We’re also exploring expansion beyond the UK

As a woman in business, what unique challenges have you faced, and how did you overcome them?

Balancing family and work have been one of the biggest challenges. I have two young kids, and managing my time between them and running Foodhak requires discipline. I’m fortunate to have a supportive family and a strong team at work. I prioritize my health by ensuring that I eat well, exercise, and meditate regularly. It’s about creating a sustainable lifestyle, not just for my business but for myself as well.

What’s next for you and Foodhak? Any exciting projects?

We’re expanding our product range and looking into entering new markets, such as the Middle East and potentially South Asia. Our aim is to make healthy food accessible on a global scale. We recently launched several exciting features on our app that help people make better food choices, including a scanner for supermarket products to provide insights on nutrition. Ultimately, we want to continue pioneering the food-as-medicine revolution.

Tell us a bit about your new restaurant in London; Jugad?

Jugad is a vibrant restaurant located in The Stables Market, Chalk Farm, London, where we offer classic Indian dishes reimagined with a healthy modern twist. The name Jugad, meaning an innovative way of solving problems, embodies our philosophy of food as medicine. Our menu celebrates my Indian heritage while prioritizing nutrition and sustainability. Under the direction of Executive Chef, Jose Fernandes, we serve a diverse range of dishes that blend traditional flavours with modern culinary techniques.

Tell us a bit about the Foodhak retail range?

FoodHak offers a diverse range of health-focused snacks and breakfast options, blending flavour with nutritional benefits.

• Seeded Omega and Millet Crackers and Sweet Beetroot Protein Crackers.
• Ashwagandha Chocolate Chip Cookies.
• Ashwagandha and Cocoa Granola.
• Pumpkin Spice Granola.
• Chillimon Ginseng Pophaks: Spicy, crispy, and warm, these pophaks are powered by Ginseng.
• Minty Moringa Pophaks
• Salted Ashwagandha Pophaks
• Turmeric Latte Blend: Aromatic and unique, this blend offers a comforting drink option at only 18 kcal, perfect for those seeking warmth and wellness in their beverage choices.

As a busy entrepreneur, how do you prioritize your mental health?

I prioritize my mental health by maintaining a structured daily routine. My mornings are dedicated to exercise, meditation, and quality family time; these practices are non-negotiable for me. This routine helps me stay grounded amidst the hectic pace of entrepreneurship. I believe that being a good person and a successful businesswoman can coexist, and this belief brings me joy and fulfilment.

Have you encountered failures along your journey, and how have they shaped your growth?

I've faced numerous failures and setbacks, both professionally and personally. Each of these experiences has been a learning opportunity. It’s often the rejections and challenges that shape your character and build resilience. I've learned to take these setbacks on the chin and use them as motivation to prove doubters wrong.

For young women contemplating entrepreneurship, what advice would you offer?

I would encourage them to embrace data and analytics. Passion is important, but it must be complemented by a thorough understanding of the market. Don’t shy away from the numbers; learn to love them, as they are critical to making informed business decisions. Starting with a side hustle can provide the safety net necessary to transition into full-time entrepreneurship while maintaining financial security.

Who inspires you in your journey?

I draw inspiration from everyday people who overcome challenges and make a difference. Meeting influential figures like Deepak Chopra has had a significant impact on my perspective on wellness and nutrition. I’m also inspired by individuals who have turned adversity into strength, like Katie Piper, who survived an acid attack and now runs a charity to support others. Their resilience reminds me of the power of determination.

Where do you see yourself ten years from now?

In ten years, I hope to see Foodhak playing a significant role in how people view and consume food. I want to continue building this movement, emphasizing that food can be a key element in preventing chronic diseases. Additionally, I hope to mentor more young entrepreneurs, particularly women, to take the leap into business and realize their potential.