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OM Karmabile, a recent addition to the Sacramento food truck scene, serves Indian food with a Fiji twist – and a dose of social responsibility.
Like many food truck owners, Voltair and Seronika Ignacio tried to open a traditional restaurant, but couldn’t secure loans in the post-Great Recession business climate.
According to Seronika, it turned out to be a good thing.
“This seems more convenient for family life,” she said. “We work four days a week, and it’s flexible, and I get some time to stay home with the kids.”
Together, they make Indian fusion food based on Seronika’s lifelong pursuit of the culinary arts from Fiji and Voltair’s more traditional Indian tastes. Seronika said she is Indian, but she grew up in Fiji, learning how to cook from an early age from her grandmother and other relatives. Voltair grew up near McKinley Park in Sacramento.
“The spice is the same,” Seronika said. “It has a little bit of an island kick to it, and I think it adds character to the taste of the food. They share the same spices.”
Voltair said the fusion aspect of the food is currently leaning toward a Mexican influence, with tacos and burritos dominating the menu. In the future, Voltair said, elements of another ethnic food may be added.
Top-selling items include the om burrito and the masala chicken taco, Voltair and Seronika said. Burritos cost $6, and tacos run $3.
A torta – braised lamb on Mexican-style bread – is the most expensive menu item at $8.
Image by: Courtesy
“I’m used to being on both sides of it,” Seronika said. “If I buy something, I want it to be worth it. I want a good value and a good taste. In the business, we find that balance.”
The “OM” in OM Karmabile is a reference to meditation, and the latter part of the name is a combination of karma and mobile.
“Not only are we serving great food, but also, the tip jar – called the karma bowl – is 100 percent donated to charities that help kids,” Voltair said. “People feel good about donating. There’s a socially responsible aspect to what we’re doing. We want to be a vehicle to create good stuff – not only food, but good karma.”
Seronika said she and Voltair envision eventually expanding the business. They started in August with the truck, and they may expand to a second truck in the future, but the dream of owning a brick-and-mortar location is still very much alive.
For now, Voltair said, the pair is enjoying being a part of the mobile food scene in the Sacramento area.
“I really like the camaraderie with the other food trucks,” he said. “I like the texts and the tweeting from the public. When I see them raving about the food and why they love it, it’s gratification and validation of our cooking.”
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