Today we’d like to introduce you to Lakhvir Khinda
Hi Lakhvir, thanks for joining us today. We’d love for you to start by introducing yourself.
My journey with food began in a small village in Punjab, India. Growing up on my family’s farm, I learned to respect the ingredients we cultivated and watched my mother transform those simple, fresh harvests into incredible dishes. Her cooking wasn’t just about feeding us – it was an act of love, connection, and creativity. These early experiences planted the seeds of my passion for food.
Life took me on an unexpected detour when I moved to Germany, seeking greater opportunities. There, I immersed myself in the culinary world by working in Italian and Chinese kitchens. While I appreciated these cuisines and learned invaluable techniques, my heart always yearned for the flavors of home. In 1992, when I moved to California, my brothers and I decided to bring a slice of India with us and opened our first Indian restaurant. It was a time of discovery and learning as we navigated introducing authentic Indian cuisine to a diverse audience.
In 2005, I took a leap of faith and launched Electric Karma, a dream that had been simmering in my heart. For the first two years, I dedicated myself entirely to the kitchen, experimenting, refining, and perfecting our recipes. Every dish on our menu had to embody the essence of Punjab while resonating with a modern audience. Today, as we celebrate 20 years of serving the vibrant Los Angeles community, Electric Karma has become a hub for those seeking authentic Punjabi cuisine with a contemporary flair.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The journey has been anything but smooth, but each challenge has been a lesson that shaped Electric Karma into what it is today. When we first opened, the Indian food scene in Los Angeles was still new. We weren’t just selling food; we were introducing people to a culture, a story, and a tradition. Convincing people to try something unfamiliar requires persistence, passion, and education.
Those early days were full of long hours in the kitchen, countless moments of self-reflection, and endless experimentation to ensure every dish carried the authenticity of home. I vividly remember the uncertainty of starting a restaurant where we had to compete not only with other cuisines but also with preconceived notions about Indian food.
When the pandemic hit, it brought a new set of challenges. Restaurants everywhere were scrambling to survive. Dine-in services, which were the heart of Electric Karma, came to a halt. Overnight, we had to rethink our entire business model. To adapt, we quickly pivoted to takeout and delivery services, redesigning our menu for at-home dining while maintaining the Electric Karma experience. One of the toughest challenges was replicating the vibrant, communal atmosphere of our restaurant in a to-go format. We introduced special packaging and personalized notes, to stay connected with our customers. It was a tough period, but these innovations helped us survive and strengthened our bond with the community.
We’ve been impressed with Electric Karma, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Electric Karma isn’t just a restaurant; it’s an experience. We specialize in authentic Punjabi cuisine infused with a modern twist. From our signature butter chicken and cheese naan to my special naan bruschetta recipe, every dish tells a story of tradition and innovation. What sets us apart is our unwavering commitment to quality. We use the freshest ingredients and traditional cooking techniques, ensuring that every bite carries the essence of Punjab.
In recent years, we’ve expanded our offerings with a unique cocktail menu that combines Indian flavors with modern mixology. Drinks like the Kashmir Saffron Martini and Maharaja Mango are a testament to our ethos of blending the old with the new.
What I’m most proud of, though, is the sense of community we’ve built. Electric Karma has become a gathering place for people to celebrate, connect, and savor the richness of Indian culture. We’ve created a space that’s not just about dining but about storytelling and shared experiences.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
One thing that might surprise people is my deep connection to community service. Every week, I visit the local Gurdwara (Sikh temple) to participate in langar, the community kitchen where meals are prepared and served to anyone in need. It’s a humbling and grounding experience that reminds me why I fell in love with cooking in the first place.
Langar isn’t just about food; it’s about breaking barriers and bringing people together, regardless of background, race, religion, etc. Stepping away from the restaurant’s hustle to cook and serve with my community is incredibly fulfilling. It keeps me connected to my roots and reinforces the belief that food is a universal language of love and togetherness. We apply this same principle at Electric Karma, creating an inclusive space where people from all walks of life can come together to share a meal, connect, and celebrate the richness of Punjabi culture.
Contact Info:
- Website: https://www.electrickarma.com/
- Instagram: https://www.instagram.com/electrickarmahollywood/
