Indie Oxford Stories: Roshni Ray at Tikka and Tadka

How would you describe your business in a sentence?

Launched in 2020, Tikka & Tadka delivers bold, regional Indian cooking made from scratch, offering bespoke catering, curry boxes, pop-ups, and supper clubs across Oxfordshire.

What first inspired you to start your business – was there a lightbulb moment?

There wasn’t a single dramatic lightbulb moment – it was more of a realisation that grew over time. Cooking had always been my grounding force, something I learned instinctively beside my mother, but the shift happened when people started genuinely connecting with the homestyle, Bengali-inspired dishes I was making. Friends kept asking for my food, word spread naturally, and I realised there was a real appetite in Oxfordshire for honest, regional Indian cooking. That’s when it became clear that Tikka & Tadka needed to exist.

How did you actually get started?

We actually started during lockdown. We’d already done all the prep to launch a catering company when the lockdown announcement suddenly came in, so we had to pivot quickly. Instead of waiting it out, we began offering local curry boxes in our community – and they became incredibly popular almost overnight. That momentum carried us forward, and what started as a lockdown pivot naturally grew into the full catering business we run today.

What felt most daunting about starting out, and how did you overcome it?

The most daunting part was shifting from being a home cook to running a structured food business. Suddenly, I had to think beyond flavour – about safety regulations, systems, logistics, and producing consistent quality at a much bigger scale. I overcame it by putting strong processes in place, staying extremely organised, and trusting the skills and discipline I had built over years of cooking. Bit by bit, the structure made the challenge feel manageable.

What has been your biggest challenge so far?

My biggest challenge has been managing growth as a solo operation. As demand increased, I had to juggle everything – from cooking and prep to logistics, communication, and admin – without compromising on quality. Finding that balance between scaling up and staying true to the homestyle, regional cooking that people come to me for has been a constant but rewarding challenge.

What has been your proudest moment?

My proudest moment has been watching Tikka & Tadka grow purely through word-of-mouth and the love people have for the food. When customers come back again and again, bring their friends, or trust me with their most important occasions, it reminds me that what started in my home kitchen has become something meaningful to others. It’s the quiet, consistent recognition – not the big moments – that makes me feel truly proud.

What is the biggest lesson you have learned about running a business?

The biggest lesson I’ve learned is that running a food business is equal parts passion and discipline. Cooking from the heart is important, but the organisation behind it – planning, communication, boundaries, systems – is what keeps everything sustainable. I’ve realised that saying “no” when needed, valuing my time, and staying structured are just as essential as the recipes themselves. It’s a balance I’m still learning, but it has made me a stronger business owner.

What’s next for you and the business? 

Next for Tikka & Tadka is to continue growing our reach across Oxfordshire while staying true to our homestyle, regional cooking. We’re exploring more private events, expanding our pop-ups and supper clubs, and experimenting with seasonal and regional menus to keep things fresh and exciting. Looking ahead, I’m also planning to open an Indian street food café and am currently scouting for the perfect venue – a place where we can bring bold, vibrant flavours to more people every day.

How can people support you right now?

People can support Tikka & Tadka right now in a few simple ways: by ordering our weekly curry boxes, booking us for private events, or coming along to our pop-ups and supper clubs. Sharing our page with friends and family or leaving a review also makes a huge difference. Every order, every referral, and every bit of feedback helps us grow and keeps our homestyle, regional cooking reaching more people across Oxfordshire.

What is your favourite thing about running a business in Oxfordshire?

My favourite thing about running a business in Oxfordshire is the sense of community. People here really value local, home-cooked food, and the support from our customers – whether through repeat orders, referrals, or simply enjoying what we make – has been incredible. It feels really rewarding to share my homestyle, regional Indian cooking with people who genuinely appreciate it, and to be part of a local food scene that’s enthusiastic and welcoming.

Who in the Independent Oxford community inspires you?

I’m inspired by the many passionate, independent food and small business owners in Oxfordshire who have built something from scratch and stayed true to their vision. In particular, Rosie and Anna, who started Independent Oxford, have been incredible – creating a platform that celebrates and supports local businesses. Seeing their dedication and how they connect the community motivates me to keep growing Tikka & Tadka while staying authentic to our cooking and values.

What does being part of the Independent Oxford community mean to you?

Being part of the Independent Oxford community means being connected to a network of like-minded local businesses who support each other and celebrate what makes Oxfordshire unique. It’s about collaboration, sharing ideas, and having a platform that helps small businesses like Tikka & Tadka reach more people while staying true to our values. It’s inspiring to be part of a community that champions local food, creativity, and entrepreneurship.