Two accountants Zero culinary degrees One viral dish.
They walked away from spreadsheets… and straight into the fire of the wedding food scene. Now they’re rewriting what an Indian wedding feast in Malaysia looks and tastes like.
From Office Life to Open Flames
Before they were shaking up wedding menus, Arun and Suha were crunching numbers in accounting firms.
Stable jobs. Predictable paychecks. Safe futures. But passion doesn’t stay quiet forever.
In 2016, the duo decided to build something of their own. They had no culinary degrees. No experience running a restaurant. Just conviction.
Knowing they needed real kitchen leadership, Arun brought in the most trusted mentor he knew his mother, Viji to guide them and manage the kitchen. What started as a leap of faith quickly became a family powered operation.
The idea was simple: build a food brand that didn’t feel dated, dull, or “just another caterer.”
They weren’t trained chefs. They weren’t industry insiders.
They were accountants with a vision and just enough courage to chase it.
The Dream That Almost Burned Out
In 2016, they opened a lakeside restaurant in Cyberjaya. It looked perfect on paper. Great vibe. Big dreams.
Reality? Brutal commute.
Running daily operations while traveling back and forth from Sungai Buloh drained their energy fast. Passion alone couldn’t fix logistics.
So in 2019, they made the hard call founders hate to make: close the Cyberjaya restaurant and move operations closer to home in Sungai Buloh.
That was the turning point.
Instead of reopening another restaurant, they pivoted fully into catering leaner, smarter, and more focused.
And then… the pandemic happened.
When the World Shut Down
Just as they were setting up their catering base in Sungai Buloh, 2020 brought the unexpected. Events vanished. Weddings froze. Bookings disappeared overnight.
For many food businesses, that was game over.
For Mango Chutney, it was a plot twist.
Located near Hospital Sungai Buloh, they began preparing bento meals for frontline healthcare workers.
Doctors. Nurses Long shifts A little rest Their food became comfort during chaos.
That period didn’t just keep the lights on it built resilience, discipline, and a reputation for reliability.
When weddings came roaring back post pandemic, Mango Chutney was ready.
Stronger Sharper Hungrier.
The Family Grew So Did the Vision
As demand increased, so did the team.
In 2021, Lingesh officially joined the company to assist his sister, Suha, with sales and expansion bringing sharper structure to client management and growth strategy.
That same year, Arun’s brother, Sharen, stepped into the kitchen to support operations as orders scaled up.
Today, it’s fully a family affair.
Suha and Lingesh lead sales and client experience.
Arun, his mother Viji, and his brother Sharen power the kitchen.
Front of house and back of house built on trust, blood, and shared ambition.
The Dish That Changed Everything
Let’s be real wedding menus can feel copy paste. Same curries. Same sides. Same everything.
Mango Chutney did the one thing traditional players were too comfortable to try: They disrupted the plate.
Enter: Green Chili Mutton.
Spicy. Bold. Addictive. Not your typical wedding curry.
It hit differently especially with modern couples in their 30s and 40s who wanted weddings that felt like them, not like a rerun of their cousin’s 2009 reception.
The recipe was refined in the family kitchen and elevated into a signature crowd puller one that now gets specifically requested by name.
The Smart Business Moves Behind the Flavor
Mango Chutney didn’t grow by luck. They grew by strategy.
Niche Beats Noise
They stopped trying to cook everything. Focused on Indian cuisine. Mastered it. Became known for something.
Network = Net Worth
They collaborated with wedding industry creatives especially makeup artists and planners. One wedding booking turned into five more.
“An Event from an Event”
They don’t just serve food. They talk to guests. Build connections. Turn wedding attendees into future clients.
Every function is marketing. Every plate is a business card.
Proudly Indian Proudly Malaysian
Today, Mango Chutney caters across the Klang Valley, Ipoh, and Malacca bringing big flavor from one central kitchen in Sungai Buloh.
Yes, they serve rich Indian classics.
But they also roll out Malaysian crowd favorites like cendol and ABC because identity isn’t either-or. It’s both.
That blend? That’s their edge.
What’s Next?
Their five year vision is crystal clear:
Not just to cater Indian weddings.
To set the trend for them.
Menus people copy. Dishes guests remember. Experiences couples brag about.
From accountants to culinary trendsetters, Mango Chutney proves one thing:
Safe careers pay the bills.
Bold moves build legacies.
And if you haven’t tasted Green Chili Mutton yet…
You’re already late.
