Sunday, Aug 09, 2020 | Last Update : 08:45 PM IST

138th Day Of Lockdown

Maharashtra49026232728117092 Tamil Nadu2850242275754690 Andhra Pradesh2170401296151939 Karnataka164924842322998 Delhi1441271293624098 Uttar Pradesh118038698332028 West Bengal89666630601954 Telangana7751354330615 Bihar7578648673419 Gujarat68855517922604 Assam5549737225132 Rajasthan5065636310776 Odisha4419328698307 Haryana4005433444467 Madhya Pradesh3729827621962 Kerala3312020862107 Jammu and Kashmir2439020862459 Punjab2193014040539 Jharkhand165427503154 Chhatisgarh11408831987 Uttarakhand89015731112 Goa7947559570 Tripura6014408437 Puducherry5123291475 Manipur3635192711 Himachal Pradesh3242201513 Nagaland26888937 Arunachal Pradesh204913263 Chandigarh137482023 Meghalaya10234236 Sikkim8544061 Mizoram5672890
  Life   More Features  14 Dec 2017  Entrepreneur with a social conscience

Entrepreneur with a social conscience

Published : Dec 14, 2017, 12:15 am IST
Updated : Dec 14, 2017, 12:15 am IST

From Thai cooking to farming, this creative mind has always looked to helping society in his endeavours.


The moment one realises his calling, there’s no looking back. Several years ago, OK Sanjit left behind a high-flying IT business and plush lifestyle in the US to convert a 100 acre barren land in Mysuru into a thriving sty farm (pig farm). CEO of DLG Farms Private Limited based in Kochi, he shifted focus from competition to contribution. Doing it in manifold ways, he has found joy in the simplest and finest things in life.

His entrepreneurial side is just one part of his personality. A well rounded picture comes full circle with his forays as a discerning social thinker, concerned about the education of under-privileged children, the well-being of older people, and someone who finds happiness in preparing a simple meal for his wife and four daughters and master chef of his 10-member kitchen that specialises in a myriad of pork dishes.


Cooking happened, and now his kitchen pursuits tell a different tale. In his early 20s, Sanjit had already made a mark as a successful businessman in Thailand when his company sent him on a 14-day vacation to the US. Smitten by the West, he wanted to make his career flourish there as well.

“I needed sponsorship and an Indian family agreed provided I work as their house help. In the nine months I spent there, I learnt cooking,” he recalls. Upon obtaining a masters’ in computer science, he built his career, brick by brick, gradually creating a world of his own.

His signature cuisine is Thai, something he has imbibed from his four-year stint in Thailand. From cooking for his family, he decided to commercialise his skills.


“At first, I took catering orders in the neighbourhood, and it became successful. The central kitchen was a team of 10 and as master chef, I helmed it,” he adds.

The barbeque expert is nick-named the celebrity pit master. His processed pork products brand is a gourmet hot-pick. The green farm land in Mysuru rears a variety of animals for meat, eggs and milk.

A philanthropist at heart, when it comes to giving back to society, he believes “It is a responsibility, and you can do your bit quietly, you need not have to show what you are doing to others.” For a whole year, he sponsored education for tribal children in a school at Wayanad in Kerala. But, he stopped on finding a large misappropriation of funds. He helps an old-age home at Shoranur in Palakkad, Kerala whenever they ask for help.


Some years ago, Sanjit was also a part of conducting a mass-wedding for 50 financially-backward women. Thanks to his farmland in Mysuru, and the hundreds of employment opportunities it generates, the education and living standards of people living around the area have improved considerably over the years.

But he is forever ideating and learning. Next on agenda is a mobile app to home-deliver cooked products from the kitchen, and a restaurant to serve his signature dishes to foodies.

Tags: entrepreneur, self-employment