When Spice Waala opened in 2019, husband and wife team Uttam Mukherjee and Dr. Aakanksha Sinha had two goals: bring authentic Indian street food to Seattle and give back to the community. Now, with three locations, Spice Waala is known for its flavorful chaats, kathi rolls — and its impact. Recently named King County Small Business of the Year, the restaurant goes beyond the typical business model, with a community food donation program and employee benefits that defy industry norms.

Mukherjee and Sinha, originally from Calcutta and Delhi respectively, first launched Spice Waala as a pop-up at the South Lake Union Saturday Market in 2018, inspired by the street food of their hometowns. “We wanted to create a business that was for profit but also community-driven, focusing on social justice,” says Sinha, who has a Ph.D. in social work.

That focus on community is what led to the Bhojan program, created during the pandemic to address food insecurity. Before the pandemic, Spice Waala partnered with local organizations each month, donating a percentage of its profits to support food justice. But as the need for food access deepened, the restaurant created Bhojan. “Bhojan” means meal or feast in Hindi, and the program now provides 200 meals weekly to nonprofits such as Community Lunch and Mary’s Place.

“We realized that many food pantries lacked fresh, vegetarian options, especially for immigrant communities,” Mukherjee says. Since its launch, Bhojan has delivered more than 50,000 meals to Seattleites in need. “It’s still an issue, and the need is growing,” Sinha adds.

Much of the program’s success comes down to Spice Waala’s customers, who can add a donation easily when ordering online or through Venmo and PayPal. “Every meal costs about $2.50,” Sinha says. “So, a $5 donation covers two meals.” All donations go directly to food costs — never toward operational expenses, which Mukherjee and Sinha say is crucial for building trust with the community.

They’ve also made it a priority to support their employees with benefits that are rare in the restaurant industry, like 401(k) plans, health care, transportation benefits, profit sharing, PTO, and zero-interest loans for personal emergencies. “The restaurant industry isn’t particularly known for treating employees well, and we wanted to create a culture of respect and stability,” Mukherjee says. This has led to high retention rates for Spice Waala’s staff. “If we can reduce stress by providing this benefit structure,” Sinha says, “employees perform better because they’re in a happier, more stable place.”

Mukherjee and Sinha are also dedicated to serving affordable, high-quality Indian street food inspired by the flavors of their childhoods. The menu, with every item priced under $10, is mostly vegetarian and vegan friendly. “We’re here to offer an experience that’s fresh, accessible, and true to our roots,” Mukherjee says.

The couple aren’t slowing down. “The fact that we’re still doing this shows there is still a need,” Sinha says.

As food insecurity grows and the cost of living rises in Seattle, they remain focused on the values written on the walls of every Spice Waala location: community impact, authentic and affordable food, and investment in employees.