08/29/2026
Salt Spring Island’s First and Only Organic Bharati (Indian) Kitchen on Wheels
Omja's Story...
Why I decided to offer Indian Food on Salt Spring Island.
No red sealed, culinary classes or training apart from a frying pan flying across the kitchen if the paratha wasn't rolled in a perfect circle - I mean perfect. And, both the men + women in my grandiose family are phenomenal cooks - gatherings at least twice a month with a celebration of flavors, textures, new creations, + pure deliciousness.
When Kreuger, the father of my daughters, and I moved to Salt Spring Island in 2008, I realized the stay at home mom thing was not for me. Separted for many years, and now has transitioned on but, both created + still creating food magic in various ways.
Realizing I carried an endless well of energy - one that thrives on constant stimulation and productivity - a dear friend encouraged me to join the Saturday Market back in March of 2010.
And so, here I am, sharing my journey with food. A journey built with no financial backing, no corporate chain, no overseas labor — just one dish at a time, created with love and supported by the hands of local Salt Springers, and tourists from all over the world.
Why did I begin walking this path?
So many people, near and far, were constantly sharing how much they were suffering - aches and pains, diabetes, autoimmune issues, arthritis, high blood pressure, and more. I remember thinking: How can this be? We live in one of the most advanced medical countries in the world, and yet we remain ill, and unaware.
I understood something far more unsettling: we are not taught about food. We’re taught to trust it. Take the humble carrot for example. Its wild ancestor, Queen Anne’s Lace, can be deadly poisonous, and through centuries of cultivation + selective breeding, humans transformed wild roots into the sweet orange carrot we know today. Yet we’re handed a simple message: “Eat your carrots - they’re good for your eyes.” We rarely question where our food came from, how profoundly we’ve altered it, or what generations of manipulation have done to what we now call “natural.” And if we don’t understand our food, how can we truly understand what we’re feeding our bodies?
The truth is simple: the food we choose to put into our bodies shapes the health of our bodies. That realization led me to walk the path of teaching others the importance of eating organic, growing your own food, and reconnecting with what truly nourishes us.
It was then that I told myself, this is how I will begin planting seeds - through awareness and knowledge.
A little truth - July 1 thru Aug 30 2019 I shrunk a benign tumor from 9 cm to 7 cm I've carried since I as 15 - then size of a tiny cranberry. May 1 2025 I re-started the mucusless cleanse repairing my eyes, from - 12 and -11 to -8 and -7.
This example is why I do what I do:
Last summer, a customer asked if I carried Coke or Diet Coke. I smiled and said, “Coke and I are not friends.” When she asked what I meant, I explained: "Coca-Cola is a billion dollar Empire with manufacturing plants across the world, yet many reports link it to low wage labor, water depletion, and pollution." She was shocked, thanked me, and left.
The next day, she returned with her son, both grateful - they had poured out their sodas at home. She even shared new insights about Coke that amazed me. Our conversation grew into food documentaries like Forks Over Knives + Food Inc, touching on how animals are pumped with antibiotics and synthetics for profit - what does that do to our bodies?
We also reflected on the true cost of food: soil, water, care, time. When food is mass produced and sold Cheaply, it should concern us all.
We then went onto talking about blood types - referencing the book, Eat Right For Your Blood Type. I'll write about this another time.
This gentle dose of making conscious choices, and sharing this knowledge through the artistry of food is where I began taking baby steps into this world of food.
India (Bharat) is vast, with an incredible diversity of regional dishes, yet here in North America, most people only recognize a handful - like butter chicken and palak paneer. While I do make these classics at times, I’ve chosen not to feature them as my primary offerings.
Instead, I’ve created and refined my own flavors, mastering the balance of taste, texture, and color. Every dish is made with organic ingredients - some so special I’ll drive an entire day just to source them.
In a food truck, space is limited, making it impossible to offer an endless menu, but I do feature unique specials from time to time. With advance notice, I’m happy to prepare any North Indian or Caribbean dish, and while my knowledge of South Indian cuisine is more limited I’m always up for the challenge.
A description of what sets Omja apart from it's neighboring competitors:
🌿 Bengali Chicken Wrap / Meal
Grilled Free-range chicken, marinated in a smokey roasted roma tomato and hand-ground spice purée.
🌿 Mint-Cilantro Chicken Tikka Wrap / Meal
Marinated free range chicken grilled with a fresh mint–cilantro puree.
🌿 Slow-Cooked Goat Curry (Halal & Organic)
Tender halal organic goat, simmered for hours with 7 organic spices. Served with fragrant basmati rice.
🌿 Masala or Egg Dosa
Crispy South Indian rice crepe made from lentils & rice, stuffed with spiced potato or egg. Served with coconut, tomato chutneys or mango achar.
🌿 Handmade Organic Samosas
Beef • Bison • Chicken • Lamb • Veggie
Baked, not Fried served with chutney.
