1985

From the ground up

In true Californian startup fashion, Jay Bharat was born in a modest garage. Usha Master, driven by her passion for crafting authentic Gujarati snacks reminiscent of her childhood in Kothamdi, a quaint village in Gujarat, India, began this flavorful journey. Joined by her sister-in-law, Nayana Morari, who shared the same culinary love, they transformed their passion into a legacy, cooking with heart and soul

  • 1985

    FROM THE GROUND UP

    Like a true Californian start up business, Jay Bharat started in the garage. Usha Master had a passion for cooking authentic gujarati snacks - just like the ones her and brothers ate in their hometown - Kothamdi, a small (rural) village in Gujarat, India. Joined by her sister in law Nayana Morari, who shared the same culinary love, they transformed their passion into a legacy, cooking with heart and soul.

  • 1986 - 87

    The birth of a dream

    With the culinary passion of Usha Master and Nayana now joined by their brothers, Chandrakant Patel and Bharat Morari, the dream of opening a restaurant took shape.

  • 1987

    A milestone year

    On the very day Bharat's son, Jay, was born, Chandrakant and Bharat signed the lease for what would become Jay Bharat-a moment that symbolized not just the start of a restaurant, but the beginning of a family legacy.

  • 1988

    Opening year

    Jay Bharat (JB) opened its doors, d name with deep meaning. It sym heartfelt welcome to our ho hospitality, while also honor roots Bharat (India), as well as Bharat and his son, Jay Bharat M

  • 1991

    IN THE NEWS

    December 1991 marked a major milestone when acclaimed food critic Jonathan Gold of the LA times featured JB in his article “Great Balls of Fire.” His courage helped JB make waves in the culinary scene.

  • 2001

    GO BIG OR GO HOME!

    By 2001, our restaurant saw such overwhelming demand for catering that we often had to close just to meet the influx of requests. Faced with a crucial decision - either expand or close shop -the concept of a commissary kitchen was born.

  • 2002

    STATE OF THE ART COMMISSARY

    By 2001, our restaurant saw such overwhelming demand for catering that we often had to close just to meet the influx of requests. Faced with a crucial decision - either expand or close shop -the concept of a commissary kitchen was born.

  • 2004-2006

    A CATERING BREAKTHROUGH

    JB reached a major milestone by successfully catering its first large-scale event at the Long Beach Convention Center during the AHHOA convention. A dedicated team of 30 people prepared 3,500 meals, 3 times a day, for four consecutive days. During this transformative period, JB not only rebranded but also remodeled the restaurant, evolving from a small operation to a full-scale catering powerhouse.

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2006 - present

Catering feats & expansion

From 2006 onward, JB's catering operations flourished, expanding both in capacity and reach. Today, JB caters everything from intimate family gatherings and weddings to large-scale corporate events, particularly within the South Asian community and the hospitality industry. Esteemed partners such as AAHOA, Marriott, Best Western, and Wyndham have taken us across the nation-and even internationally! We are proud to serve at prestigious events like the Aga Khan and Red Roof conferences, ensuring that JB's legacy travels far and wide.