For 10 years in southern India, John Jesubakthan worked for an organization that rescued victims, including children, from slavery, something that still affects around 18 million people in that country.
A year and a half ago, he married Rachel, a U.S. citizen and the couple moved to Orlando.
“One of my passions has been to do something with food and I love cooking south Indian food,” Jesubakthan said. “I always wanted to connect my food business with anti-human trafficking and in the long run I want my business to support kids rescued from slavery…particularly with education.”
Setting up a business is always a challenge, and Jesubakthan is trying to get John’s South Indian Kitchen up and running in a pandemic.