Nikita Khandheria: A Visionary Entrepreneur Transforming the Hospitality Industry
- Apr 15
- 2 min read
Born in Marin County and raised in India, Nikita Khandheria is a trailblazing entrepreneur redefining success in the hospitality and food industry. Her journey is one of resilience, adaptability, and relentless ambition.
From a young age, Nikita faced unique challenges—adapting to writing with her right hand despite being left-handed and navigating life in a country where she initially didn’t speak the language. Undeterred, she became fluent in five Indian languages and ambidextrous, showcasing her adaptability and determination.
At just 12 years old, she spearheaded a transformative social initiative in rural India, securing a license to perform health exams for women. Beyond medical care, she taught them economic skills, fostering independence and establishing clinics for various treatments. This early experience highlighted her innate leadership and deep commitment to social impact.
Returning to the U.S. at 15, Nikita immersed herself in dependency law, advocating for families. By 16, she was presenting cases in court, demonstrating remarkable maturity and skill. She later pursued a double-degree program, earning degrees in Economics and Mathematics from St. Andrews in Scotland and Computer Science from William & Mary in Virginia, graduating in the summer of 2024.
Before starting university, a serendipitous moment changed her trajectory—she accidentally walked into a business meeting and, seizing the opportunity, pitched a unique hospitality concept to the Kaithans, prominent Indian business leaders. Her boldness and vision convinced them to let her lead the project, ultimately bringing Ditas, her waterfront restaurant in Sausalito, to life.
Nikita launched Ditas in June 2023 while still in school, balancing the demands of running a business with weekly flights to complete her final year. Ditas quickly became more than just a restaurant—it evolved into a social hub for entrepreneurs, business leaders, and young professionals, hosting exclusive dinner parties and networking events. To ensure profitability, she transformed Ditas into a production space for brands like Mollie Stone’s, making it profitable from its first month and consistently so thereafter.
Upon graduating, Nikita bought out her investors and realized that Ditas was evolving into something much bigger than a traditional restaurant. With demand for private events soaring—leaving only a handful of nights open for regular dinner service—she decided to pivot. Rather than continue advertising dinner while primarily operating as an event venue, she rebranded under her existing company, Eria. This transition led to Eria Café, offering fresh, clean-label food with a focus on gluten-free and better-for-you products, and Eria Events, a premier event space hosting large-scale, high-end gatherings. The shift has been a massive success, solidifying Eria as a leader in curated dining experiences.
Beyond the event space, Nikita is expanding Eria into national distribution. Her company now supplies over 400 stores in the Bay Area, providing everything from its signature vegan bread to gluten-free pastries and meal plans. She is dedicated to making high-quality, preservative-free food accessible at scale, touching lives through cleaner, more transparent eating.
At just 22 years old, Nikita sits on the boards of multiple startups, including Troora Magazine. Her story is a testament to innovation, resilience, and an unwavering commitment to building sustainable, profitable businesses—all while reshaping the future of hospitality and food.
Connect With Nikita
@nikitalyssa
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