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Raman and Shikha Sobti moved to New Brunswick in 2017. Born and raised in India, the couple had spent years in Dubai, where Raman built an impressive 26-year culinary career largely with Marriott International, culminating at the JW Marriott Marquis Dubai, one of the world’s tallest hotels.
A recruitment opportunity brought him to the Delta Beausejour in Moncton, but it was the samosa that changed their course. Missing the flavours of home, Raman began making authentic samosas for a friend’s local market stall. They proved to be extremely popular, with the initial batch selling out quickly. Sai Krishna Foods was born.
Incorporated in 2019, the company secured freezer space and, despite launching operations mere months before the pandemic, pushed forward. The results included a listing with Sobeys, followed by contracts with Sysco, Gordon Food Service, local hospitals, and multiple universities.
In 2023, they launched the restaurant Ushna’s, and in 2024, acquired and began transforming a former abattoir in Cap-Pelé into a state-of-the-art production facility with ambitions to export across Canada and into the U.S. Now, with an expansion completed, Sai Krishna Foods has grown from a homesick snack idea into one of New Brunswick’s rising food success stories.
Scaling and recruiting
The new Cap-Pelé facility marked a milestone for the company. Shikha says its expansion is about adding scale, efficiency, and reach. “We’re not going to stop here,” she says. “The plan is to get into both Sobeys and Costco nationally. We’re also working very closely with Atlantic Superstore. The vision is to be in all the biggest retailers in Canada by summer 2026.”
The upgraded space and new equipment will allow the company to increase production, streamline operations, and meet the volume requirements of its increased customer base. The U.S. market also remains on its radar.
Expansion also means jobs. Sai Krishna currently employs eight people, with two more joining soon and additional hiring underway. “In the next few months, I’d like to add at least four employees,” notes Shikha. “Roles will include a production manager, two chefs, and an administrative assistant.”
Early support was crucial
Shikha credits much of their growth to early support from partners like ONB, the Atlantic Canada Opportunities Agency (ACOA), and the Department of Agriculture, Aquaculture and Fisheries (DAAF). “When you open a new business, you have so many questions,” she says. “Looking back now, some feel small, but at the time they were mountains.” She says ONB was a steady guide in those early days, helping connect Sai Krishna to potential buyers and retailers, including opportunities to pitch to Walmart and Atlantic Superstore. “People didn’t always have trust in us early, and I understand that. But ONB had trust in us before we’d made it.” Now, as the company undertakes its first major round of financial support, she says it feels earned.
Advice for entrepreneurs
The Sobtis are honest about the realities of building a business. “The path isn’t always easy; patience is key,” Shikha says. “I don’t like to sugarcoat it.” For them, success has come down to unwavering belief in their product and an uncompromising commitment to quality. Recipes are standardized, processes tightened, and consistency carefully maintained. “If you have our samosas today or a year from now, it’s the same tasty product,” she says. “Quality and consistency build trust.” She also encourages newcomers to seek out organizations designed to help businesses thrive. “ONB and ACOA exist for a reason. Use that support.”
With new customers in Montreal and Toronto, and national retail ambitions, 2026 is shaping up to be a great year. Sai Krishna’s journey is still unfolding and, if Shikha and Raman have their way, it’s only just the beginning.
Learn more at https://saikrishnafsc.ca/.
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