Sonika Lotlikar: From Stage Lights to Kitchen Delights

Sonika Lotlikar’s story is a testimony to how unexpected turns in life can create powerful new beginnings. Once known primarily as an actress and an assistant professor, she has now carved a unique identity as the founder of “South Mouth,” a Goan cloud kitchen that celebrates tradition, family, and resilience. Her journey from avoiding the kitchen to mastering intricate Goan recipes reflects not just personal transformation, but also a deeper commitment to culture and community.

For a long time, cooking was the last thing Sonika imagined herself doing. She openly admits that there was a time when she did not even know how to cook basic staples. Yet, life presented her with a “karo ya maro” moment—a situation where she had to either step up or step back. She chose to step up. That decisive phase became the turning point that pushed her into the world of culinary experimentation, perseverance, and finally, entrepreneurship.

The birth of South Mouth

South Mouth did not begin as a grand business plan. It grew organically from Sonika’s craving for authentic festive food that reminded her of home. As a self-confessed foodie, she often longed for traditional Goan delicacies prepared during festivals like Ganesh Chaturthi. These were dishes deeply tied to her mother’s cooking and family traditions, yet not easily available to order from outside. The gap between that craving and availability sparked an idea: if she could not buy these foods, perhaps she could learn to make them herself.

With determination, Sonika began researching, learning, and practicing recipes that were slowly fading from everyday household menus. What started as an attempt to recreate her mother’s flavors gradually turned into a deeper mission—to revive and preserve forgotten Goan recipes. As her confidence in the kitchen grew, so did the appreciation from friends, guests, and customers who tasted her food. South Mouth was born out of this blend of nostalgia, experimentation, and the desire to bring authentic Goan cuisine back to people’s tables.

A family-inspired enterprise

Behind South Mouth stands a strong emotional foundation: Sonika’s family. She credits her mother, Farida, as her greatest culinary inspiration, the one whose cooking first drew praise from visitors and sparked Sonika’s interest in recreating those flavors. Her father, Ramesh, has been a constant pillar of support, backing her decisions and encouraging her to keep going even when challenges mounted.

Another powerful influence in her life is her grandmother, lovingly called Bibiji. More than just a supportive elder, Bibiji has been Sonika’s brainstorming partner, helping her think through ideas and lifting her spirits whenever self-doubt crept in. But perhaps the most personal motivation of all is her young son, Abraam. Sonika openly shares that one of the main reasons she decided to build her own business was to create a better future for him and to model courage and hard work. Today, Abraam often accompanies her on deliveries, handing over boxes to customers and charming them with his presence.

More than just Goan Hindu cuisine

While South Mouth is rooted in Goan tradition, Sonika has ensured that it does not remain confined to one community’s cuisine. Her menu reflects the cultural and culinary diversity of Goa, going beyond only Hindu dishes and embracing preparations from other communities as well. From rich masalas like recheado to classic preparations such as Saasanv, Madgaon Mutton, and Macazana Mushroom, her food reflects both depth of flavor and respect for heritage.

What distinguishes South Mouth is not just the recipes, but the philosophy behind them. Sonika insists on quality at every step. She stays away from artificial preservatives and colors, opting instead for natural, home-style methods. Many of the ingredients used come from her own family’s farm, including vegetables, homemade ghee, and homemade vinegar. She also consciously sources from local vendors, ensuring that her business contributes to sustaining the Goan farming and small-vendor ecosystem. For her, South Mouth is as much about community upliftment as it is about taste.

A modern business with traditional roots

Sonika runs South Mouth with a simple yet effective operational model centered on pre-orders. She typically advertises upcoming menus on social media a couple of days in advance, inviting customers to place their orders ahead of time. This approach helps her plan production, reduce waste, and maintain freshness. On the day of delivery, the dishes are prepared and sent out to customers, many of whom also order pickles and masalas to take with them when traveling abroad.

Balancing multiple roles—actress, assistant professor, entrepreneur, and mother—is not easy, yet Sonika manages it with quiet determination. The same passion that once drew her to the stage now fuels her work in the kitchen. Her story shows that reinvention is possible at any stage of life, especially when guided by purpose, family support, and a willingness to embrace discomfort.

Celebrating Goan cuisine every day

For Sonika Lotlikar, Goan food is not just festival fare; it is something to be celebrated daily. Through South Mouth, she is not only feeding people but also telling stories—of her family, of Goa, and of a woman who turned fear into strength. What began as a reluctant step into the kitchen has evolved into a thriving expression of identity and entrepreneurship.

In an era where fast food and shortcuts dominate, Sonika’s insistence on authenticity, slow preparation, and organic ingredients stands out. Her journey encourages others to look at challenges as opportunities and to trust that sometimes, the most unexpected paths can lead to the most fulfilling destinations.