Our Chef
Sona — founder & executive chef.
Sona is the founder and executive chef of Sona's Kitchen. Before launching Australia's premium chilled Indian ready-meal service, she was the creative force behind the flavours at Kebabiya, the Sydney restaurant that built her reputation for slow-cooked, restaurant-grade North Indian cooking.
Sona's Kitchen exists because the standard Indian ready meal in Australia was, frankly, not good enough — frozen, watery, dulled by long shelf lives and overuse of preservatives. She built a kitchen that did the opposite: small-batch cooking, bone-broth bases, overnight marinades, six-hour dals, blast-chilled and shipped fresh.
Credentials & standards
- • Executive chef behind Kebabiya, Sydney
- • HACCP-audited Arndell Park production kitchen
- • Halal-certified end-to-end across all meat dishes
- • No pork on premises · no alcohol in any sauce
- • Member, Restaurant & Catering Australia
- • Trusted supplier for aged-care providers (Australian Unity, BaptistCare, Bolton Clarke, Uniting, Catholic Healthcare)
Cooking philosophy
Three rules guide every dish that leaves the kitchen. First, time is an ingredient — a six-hour dal makhani tastes different from a one-hour one, and we won't pretend otherwise. Second, fresh beats frozen — chilling preserves the emulsions, aromatics and texture that freezing destroys. Third, halal is end-to-end — not a sticker on the pack but a discipline across every supplier, every workflow, every shared surface.
Sona personally tastes the menu weekly and signs off every new recipe before it ships to customers.