We were lucky to catch up with Heena Chopra recently and have shared our conversation below.

Heena, thanks for joining us, excited to have you contributing your stories and insights. To kick things off, we’d love to hear about things you or your brand do that diverge from the industry standard

At Maaji’s Street Kitchen, we set ourselves apart by committing to the use of mostly organic and non-GMO ingredients, steering clear of the fillers and artificial additives that are often found in the industry. While many restaurants may rely on canned beans, corn flour, cornstarch, oils, or dairy to cut corners, we take a different path. We believe that the true essence of food comes from its purity and natural goodness, which is why we avoid shortcuts and focus on quality.

Instead of using canned beans, we cook our beans from scratch, preserving their full nutritional value and robust flavor. We skip the common industry practice of thickening sauces with cornstarch or other fillers, opting instead for traditional cooking methods that let the natural ingredients shine. By prioritizing organic and non-GMO produce, we ensure that every dish we serve is not only delicious but also nourishing and free from harmful chemicals.

This commitment to using clean, high-quality ingredients is a cornerstone of our philosophy. It takes more time and effort, but it’s a difference that our customers appreciate and can taste. It’s also why our menu can proudly offer gluten-free and vegan options without ever compromising on flavor or authenticity. This focus on purity, quality, and the integrity of our ingredients is what truly sets Maaji’s Street Kitchen apart from the rest.

Heena, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My name is Heena Chopra, and I am the proud owner of Maaji’s Street Kitchen in St. Ann, Missouri. My passion for cooking was ignited by my mother, whose love for traditional homestyle Indian food inspired me. With years of experience in the restaurant business, I opened Maaji’s Street Kitchen to bring authentic, flavorful, and nourishing homestyle Indian food to our community. We specialize in dishes made with mostly organic, non-GMO, and high-quality ingredients, ensuring that our food is not only delicious but also wholesome. What sets us apart is our commitment to creating experiences, not just meals—we want our customers to feel the warmth and care that goes into every dish, and to be mindful of the nutritional content and cultural richness of what they are eating. Our menu is largely gluten-free and vegan, reflecting our dedication to wellness. I’m incredibly proud of the recognition we’ve received, including being named one of the Best New Restaurants in Feast Magazine 2022 and winning the Vegan Chef Challenge in St. Louis in 2024. At Maaji’s Street Kitchen, we’re about celebrating culture, embracing wellness, and crafting stories through the simple act of sharing a meal.

We’d love to hear the story of how you turned a side-hustle into a something much bigger.

Yes, my side hustle definitely turned into my full-time business! It all started when I would make food for friends and coworkers, just for fun. The feedback was amazing—everyone kept telling me how much they loved the food, and that was the market research I did that led to the decision to open a commissary for a food truck. Hearing that so often got me thinking that maybe I could actually turn my passion into something more. The encouragement from those around me really gave me the confidence to take the leap and open Maaji’s Street Kitchen. It was a big step, but knowing that people already loved what I was cooking made it feel like the right move.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I believe what really helped build my reputation in the market is the strong commitment to quality and authenticity in everything we do at Maaji’s Street Kitchen. From the very beginning, we’ve been dedicated to using mostly organic, non-GMO ingredients, and avoiding additives and fillers like canned beans, cornflour, and artificial oils. People can taste the difference, and they appreciate that we’re focused on serving food that’s not only delicious but also wholesome and nourishing.

Beyond the food, I think our approach to service and creating a memorable customer experience has played a big role. We make it a point to ensure that every person who walks through our doors feels welcomed and valued. It’s not just about serving a meal—it’s about making sure our customers leave feeling satisfied, cared for, and connected to the food and the story behind it. That combination of quality ingredients, transparency, and genuine care has really resonated with our community and helped us build a strong reputation.

Contact Info:

• Website: https://www.maajisstreetkitchen.com/
• Instagram: https://www.instagram.com/maajisstreetkitchen19/
• Facebook: https://www.facebook.com/maajisstreetkitchen/?ref=br_rs
• Yelp: https://www.yelp.com/biz/maaji-s-street-kitchen-saint-ann
• Other: Google Business profile:

  https://www.google.com/search?gs_ssp=eJzj4tVP1zc0LEqxMC43LTQzYLRSNaiwME9JMzY2MjJMNEw2MEtOszKoMDdOTUqzTDVLMkoyS7E0MfASy01MzMpUL1YoLilKTS1RyM4sSc5IzQMAX5cXlg&q=maaji%27s+street+kitchen&rlz=1C1VDKB_enUS1036US1036&oq=maa&gs_lcrp=EgZjaHJvbWUqFQgDEC4YJxivARjHARiABBiKBRiOBTIGCAAQRRg8MhgIARAuGEMYxwEYsQMYyQMY0QMYgAQYigUyBggCEEUYOTIVCAMQLhgnGK8BGMcBGIAEGIoFGI4FMgwIBBAAGEMYgAQYigUyEAgFEC4YrwEYxwEYkgMYgAQyBggGEEUYPTIGCAcQRRg80gEIMzk5MWowajeoAgiwAgE&sourceid=chrome&ie=UTF-8