For Sharwari Palav, Sol Sukh is not just a restaurant, but a dream she saved for, a risk she chose to take and a kitchen she now pours herself into every day.
At 28, she has traded the security of a corporate job for the uncertainties of running a food business. Without a family business to fall back on, she has relied on her savings, her love for cooking and the support of her husband, Sarvesh Palav, to make it happen.
Opened in late June, Sol Sukh is located opposite Navtara on the Mapusa-Canca bypass road. Though small, the restaurant represents years of planning and a decision Sharwari had been working towards for a long time.
A long-held dream
“I always enjoyed cooking, even when I was working in the corporate sector. I would prepare my own meals, and I had always dreamed of opening a restaurant of my own,” she says.
Sarvesh shared her interest in food, and the couple often spoke about starting something of their own. Neither came from a family with a background in the restaurant business, so they knew they would have to start small and learn along the way.
Their decision was also shaped by their circumstances. Sharwari was working in Pune while Sarvesh was based in Goa. Starting a business in Goa offered her a chance to build a life in the same place while pursuing something she enjoyed.
“I felt that I was at a stage in life when I could take a chance on myself. I wanted to give this dream a genuine try rather than keep putting it off,” she says.
Saving to start
Sharwari spent two years saving money for the venture. “I wanted to start with my own money so that I could focus on building the business rather than worrying about loan repayments from the very beginning,” she says.
Now, much of her day revolves around the restaurant. Mornings begin with sourcing fresh fish and preparing for lunch. Sarvesh helps with the shopping whenever he is free, while a small team assists in the kitchen. Sharwari, however, remains closely involved in the cooking, particularly when it comes to the prawn curry, which she prepares herself every day. “Since we are still new, I want to be involved in the cooking and make sure the food is prepared fresh every day,” she says.
Everyday fare
Lunch service begins at noon, with a variety of fish thalis, vegetarian and chicken thalis, and other seafood preparations. Office-goers from nearby banks and commercial establishments make up much of the weekday crowd. Takeaway is equally important, with thalis packed in sealed lunch boxes for customers who prefer to eat at work.
After a break in the afternoon, Sol Sukh opens again from 7 pm to 10 pm. Fish thalis remain available in the evening, alongside chicken cafreal, chicken xacuti and other dishes. Fish curry is also available through online orders.
The menu brings together recipes from Sharwari's family and in-laws, along with dishes contributed by Sarvesh. Their shared interest in cooking remains central to the restaurant, with both involved in its daily running.
Finding its feet
Four months into the business, Sol Sukh is still finding its rhythm. Weekends bring locals and tourists visiting the nearby market, while weekdays are largely driven by office-goers. In an area with established eateries, Sol Sukh must find its own place.
For Sharwari, the answer lies in keeping things simple. “We wanted to create a small, simple place where people could enjoy good, homely food. We may not offer a fine-dining experience, but we want our customers to leave satisfied, feeling they have had a proper meal,” she says.
The name Sol Sukh reflects the happiness and comfort she hopes food will bring to her customers. Whether it is a fish thali at lunch or chicken cafreal in the evening, she wants the experience to feel familiar and satisfying.
Getting the word out remains a challenge. Social media and word of mouth have helped bring in customers, but Sharwari knows more needs to be done. "We have started building a presence on social media, but there is still a lot more we can do to reach people. We want more customers to discover us and experience the food we serve,” she says. For now, expansion can wait. Sharwari wants to establish the restaurant, build a loyal customer base, and give the business time to grow.
Advice for aspiring entrepreneurs
Her advice to aspiring entrepreneurs is to prepare before taking the plunge. “My advice would be to start preparing for your dream while you still have a steady income. Save as much as you can, work out what is possible within your budget, and take that first step when you feel ready. If you can start on the side before leaving your job, that is worth considering too,” she says.
For Sharwari, the dream is no longer something she saves for or speaks about someday. It is the early mornings, the fresh fish, the prawn curry she prepares herself, and the customers who walk through the door.
Sol Sukh is still finding its feet, but for Sharwari and Sarvesh, it is a beginning they have worked hard to earn. And every meal served brings them one step closer to the life they once imagined.
