Both my husband and I got tired of working 9-5 jobs, so we bought a convenience store in South Philly in 2008. I started with samosas and some sweet breads. The convenience store customers enjoyed them and asked for more dishes. However, the biggest challenge was no kitchen on the premises. I tried offering the food cold to-go, and it was well received, but our customers kept nagging me to consider serving it hot or to open a restaurant. So I did a bit of test driving and offered hot food at the annual Italian Market festival and it was a big hit! I knew I did not want to be stuck in a kitchen fifteen hours a day, with no customer contact or interaction, so I started paying attention to food trucks and did a few Night Markets and was convinced a food truck was the way to go. I love the concept of a mobile kitchen. It allows me to be creative and have constant customer interaction. I don’t want to be making the same dishes day in and out. My menu is very customer driven; I like to do fusion blends of different cooking styles. Best of all, the food truck allows me to move around in different neighborhoods. I learn so much from my customers, they are the ones making up the menus. It is hard work, but I am having so much fun it does not seem too hard. One has to have a passion for food to do a food truck. Like any job if you don’t work, you don’t get paid. What is so rewarding for me is I have fun cooking and now I get paid to do it. Samosa Deb is the only Indian food truck in the city of Philadelphia!