From homemaker to multi-business owner, chef and author Nita Mehta’s 36-year career has been truly remarkable.
“Change is a necessity, and we need to be ahead of the times for success to embrace us,” says Nita, whose success is due to her ability to change with the needs of the hour.
It was this very ability to move with the times that prompted Nita to start cooking classes in 1982. Her husband’s medical business was in decline and she decided to contribute with what little she could do.
Inspired by her mother, who was an excellent cook, she began a journey that would change her life forever.
His lessons focused on ice cream. Nirula’s line of 21 flavors was new to the market and a big hit at the time, and Nita knew people would love to make them at home. She tried all the flavors and perfected herself by recreating them.
“My children were grown up and didn’t need me as much as they used to,” says Nita. “I started lessons at home without any investment because all the necessary amenities were already available.”
Once she started, her students wanted to know more. She again visited restaurants to find the best recipes to teach.
“I even took cooking classes and found them boring and made sure my classes wouldn’t be like those,” she laughs.
Her classes focused on the enjoyment of cooking and learning the fine arts. “Instead of wasting time writing down recipes, I gave them handouts,” she explains. “The students enjoyed the classes as they cooked, socialized and enjoyed the food. Charging only around 15% more than other classes, I ensured that each student was confident in their cooking skills.
Since the recipes were tried and tested, there was no possibility of failure. She generously gave advice and tips that helped the students beyond their expectations.
Encouraged by her popularity and a few publisher friends, she began writing her first cookbook in 1992, Vegetarian Wonders. However, once she was done, she couldn’t find a publisher.
“My husband encouraged me to break my fixed deposits, and I self-published it,” she says, “a radical thought at the time.”
The book only sold 3,000 copies that year. She expected it to be a bigger hit as her classes were always very popular.
“I thought about the reasons for this and thought that I was not offering readers anything new,” says Nita. “I had unknowingly written a book in a style and format that had been done to death.”
So for her next self-published book, Paneer All the Way, she opted for a smaller format and turned it into a handy booklet. There were Indian, Chinese and continental recipes with paneer and even desserts, like paneer kheer.
“With this niche topic, once the book came out, it flew off the shelves,” says Nita.
It sold 3,000 copies in the first week, and there were pre-orders for more.
After hitting the mantra of a successful cookbook, there was no turning back. She went on to write around 400 cookbooks that sold over 10 million copies. His book Flavors of Indian Cooking won the World Cook Book Fair Award in Paris in 1997.
A smart businessman realizes the potential of a new business at the right time. “Somewhere while getting my books published, I realized that it would be a good idea to start my own publishing house, because it would mean better profits,” shares Nita.
In keeping with the times, she has now launched www.cookflix.in. An online platform where all culinary content is available in digital format, www. cookflix.in welcomes all cooking enthusiasts looking for recipes and cooking content. The website has very detailed video recipes for various national and international cuisines, which is ideal for people who enjoy preparing multi-cuisine dishes and have a knack for experimenting with different cuisines. From amateur chefs to professional chefs, the website is beneficial for everyone.
The videos on the website are categorized, with each recipe added to its ethnic or cuisine section for the convenience of people viewing the website. This helps you quickly choose the video you are looking for without lingering too long on the website.
Tried and trusted recipes with hours of cooking content updated daily, the website is a great source for learning cooking. Also, the website has the PDF of recipes and class recording videos, and chef Nita Mehta herself clears all questions and doubts. The videos are so detailed and personalized that you would feel like Chef Nita Mehta is teaching you personally.
In 2016, Nita launched its range of spices, Nita Mehta Spices. She took advice from food technologists and added her expertise. “I’ve never used ready-made masalas and always preferred to grind and mix my spices,” says Nita, “but I figured not everyone can do this tedious task all the time. . My range of masalas contain the same ingredients that I use at home. They bring out the essence of each recipe.
It took a team of about 20 core members per year to lock down the packaging design and set up the factory. Its quality control team oversees various processes and ensures that the spices maintain their freshness in the packaging.
His son, Anurag Mehta, who leads the marketing and logistics of the Nita Mehta brand, is his mainstay of support.
Apart from spices, Nita Mehta has released her line of pickles, seasonings, soy chunks, oats and many other products.
“Our future plans are to increase our range of food products and also to strengthen our online food content creation platform Cookflix.in,” says Nita Mehta. “Our mission is to create an omnichannel food brand for the millions of homemakers who strive for excellence in the kitchen,” said Anurag Mehta, CEO of Nita Mehta Foods.
All Nita Mehta products are available online at
Amazon and Flipkart.