From Boxed Meals to Bespoke Experiences: The Rise of House of Wok Prive

It all began with a simple truth—food, when done right, has the power to connect, comfort, and spark curiosity. For Sajat Jain, the CEO and Co-founder of House of Wok and House of Wok Prive, this wasn’t just a belief, but a lived philosophy. After exiting a successful health tech venture in 2018, the desire to create something rooted in passion led him back to where his heart truly belonged—the kitchen. What followed was a culinary journey that would bridge continents, cultures, and cravings, culminating in the creation of one of Delhi NCR’s most exciting Pan-Asian dining experiences.

For someone who describes himself as a "food-first" person, the story of House of Wok was destined to unfold at the intersection of travel, flavour, and storytelling. When Sajat Jain decided to leave the tech world, he knew he wanted to build something closer to his heart. That “something” turned out to be House of Wok, a Pan-Asian restaurant chain that’s now making waves for its clean ingredients, bold flavours, and thoughtful dining experience. “After exiting my health tech startup in 2018, I felt an urge to build something that was closer to my heart,” says Jain. “I’ve always been a food-first person—someone who finds joy in exploring flavours, cultures, and culinary stories.”

A Journey That Started With a Box

Having dined across Asia, from humble street-side stalls in Bangkok to fine-dine establishments in Tokyo, Sajat noticed a glaring gap in India’s food landscape. It was during one of his travels that inspiration struck. “I came across this concept of making your own wholesome Asian box. It was simple, customisable, and incredibly satisfying,” Jain recalls. The experience planted a seed: why wasn’t this concept available in India with the same quality and care?

The answer, Jain realised, lay in the market gap. “Most options in the Pan-Asian space fell into two extremes—either high-end fine dining that wasn’t always approachable, or quick-service outlets that prioritised speed over consistency and quality,” he explains. “There was very little in between that offered serious flavour, clean ingredients, and something you could trust, whether ordering in or dining out.” That’s what the House of Wok set out to fill.

Starting in 2019 as a delivery-only kitchen, the brand was designed for flavour, speed, and freshness. Every meal was made to order and served in compact, travel-friendly packaging. The menu offered a base of rice or noodles, protein, vegetables, and a variety of sauces—simple, but with infinite room for flavour.

But there was more to it than convenience. Jain wanted his kitchen to reflect a strong ethical core. “Our vegetarian dishes are truly vegetarian,” he says. “We don’t use any non-veg seasonings in the kitchen at all, even for our non-veg dishes. This ensures there's no cross-contamination or ambiguity for guests who are particular about their dietary preferences.” It wasn’t just about keeping ingredients separate, instead, it was about rethinking every layer of the supply chain. “One of the biggest challenges was staying true to our no-MSG policy while still delivering on flavour,” Jain explains. “Many of the readily available sauces and seasonings in the market contain added MSG, so we had to go the extra mile to source better ingredients, customise a few of our supplies, and even make a few things from scratch in our kitchens. It took time and effort, but it's something we’re proud of.”

Today, most of House of Wok’s sauces are made in-house, preservative-free and packed with bold, clean flavours. It’s a philosophy that’s helped them build loyalty in every city they’ve entered—Delhi, Gurugram, Mohali, and most recently, Jaipur, where they launched an entirely vegetarian outpost.

Evolving into House of Wok Prive

What started as a cloud kitchen in 2019 has since evolved into a nationwide presence with eight locations—and now, its most recent venture, House of Wok Prive. By the end of 2023, Jain was joined by his wife, Vasudha, and they were ready to take the next step. “Together we started a new chapter called House of Wok Prive, which showcases our journey from cloud kitchens to dine-ins to experiential dining.” he says. Currently operating in West Delhi's Punjabi Bagh and Gurugram, Prive is Jain’s most personal project yet.

Sajat and Vasudha

“Prive is where we experiment,” he says. “We’re working on intimate chef’s table experiences led by Chef Suman, themed around specific Asian regions.” Here, it’s not just about what’s on the plate—it’s about how it’s served, who’s behind it, and the story it tells. “Pop-ups and collaborations with mixologists, visiting chefs, and artisanal brands are also in the pipeline,” he adds. And while the format has shifted, the core remains unchanged. “If I had to describe House of Wok Prive in three words,” Jain reflects, “they would be: honest, experiential, evolving.”

Staying Fresh, Staying Relevant

Keeping a restaurant brand relevant in a world of ever-changing tastes and Instagram trends is no small feat. For Jain, the key is staying agile and guest-focused. “We constantly listen to our guests and keep a close eye on food trends,” he says. “Our team is agile in introducing limited-time menus, seasonal specials, and interactive dining formats.” That might mean a make-your-own sushi night, a dim sum workshop, or a special tasting menu spotlighting Thai street food. “Our focus remains on delivering bold flavours with a twist—be it through new dishes, plating, or formats.”

At the same time, House of Wok has made a conscious effort to stay connected online, engaging with food creators and influencers to keep the conversation going. The result? A brand that feels alive, responsive to its community, yet rooted in its values.

What’s Next?

With eight locations already thriving, Jain has no plans of slowing down. “We’re aiming to open ten more by the end of 2025,” he reveals. “And international expansion is something we’re exploring strategically. There’s interest from Southeast Asian and Middle Eastern markets.” The vision? To see House of Wok become a globally recognised Pan-Asian brand born in India—proof that Indian culinary entrepreneurs can bring their own spin on international cuisine to the world stage.

House of Wok began with one man’s love for travel, taste, and doing things differently. And through every iteration—boxed meals, bustling kitchens, and now candle-lit chef’s tables—it’s stayed true to what Jain set out to do: build something that’s close to his heart.