She became a household name as Jasmeet Walia in Jassi Jaissi Koi Nahin in 2003, charming viewers with her awkward smile, thick glasses, and quiet grit. Two decades on, Mona Singh has not only played a range of memorable characters on screen, but also turned entrepreneur with her new food venture, Kona Kona. Ask her how she would describe the years in between, and she replies without hesitation: “Enriching.”

In an exclusive interaction, the 3 Idiots actor opens up about the challenges of reinvention, her deep love for food, prioritising mental health, and why she believes in following instinct, even when it leads her to uncharted territory. Read the edited excerpts below:

Q. From acting to entrepreneurship, how has your journey been?

Mona Singh: It’s been a truly enriching journey. Acting was my first love – it gave me my voice, confidence, and purpose. I’ve grown with every character I’ve played. But as I evolved, I felt a growing desire to expand my horizons and build something of my own. Food has always been close to my heart, and I’ve always wanted to open a restaurant. The scale, however, was undecided. When the time felt right, I followed my instinct, and Kona Kona was born. It’s an entirely different world with new lessons every day, but I love it.

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Q. Why and how did you decide to venture into the business?

Mona Singh: I’ve always believed in following my instincts, and venturing into the restaurant business with Kona Kona was a decision born out of passion and a deep love for food and meaningful experiences. Food has always been an integral part of my life, whether it’s bonding with friends and family over a meal or discovering local flavours while travelling. I wanted to create a space that felt warm and welcoming, like home. The idea for Kona Kona came during a time when I was exploring ways to express myself beyond the screen.

Q. Tell us about Kona Kona – from the name and venue to the menu and decor?

Mona Singh: Kona Kona combines my love for food, culture, and storytelling. The name, meaning ‘every corner,’ reflects our vision of creating a space that resonates with the diverse flavours and memories from various parts of India. It’s about celebrating the richness found in every nook of our country’s culinary landscape.

I wanted to create a non-intimidating restaurant. I always envisioned it to be a fun bar where you catch up with your friends and drink like a duck. The decor is a mix of emerald green walls, bright red windows, and quirky elements like a Duckman mascot peeking from the walls. Black-and-white frames capture the essence of Mumbai, while red lanterns add a warm glow, creating an inviting atmosphere that feels nostalgic and contemporary.

Our menu is a curated journey through India’s regional cuisines, infused with playful twists. Chef Jasleen Marwah and Chef Neetu Solanki have curated the menu. We’ve had some fun reimagining traditional snacks like Bihari nimki served with tangy TP chutney, and dishes like Himachali mushroom siddu that transport you straight to the hills.

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Q. Mumbai is teeming with celeb eateries; why did you want to set up one amid so much competition and not explore a new city?

Mona Singh: Mumbai made me who I am today, so why not? The people here are warm and welcoming, they are always curious, they are always looking for newer things, but at the same time, they are fun and adventurous. They want to explore kona kona of the city. The restaurant has a fun, relaxed vibe. So, Mumbai was a natural fit, it’s a place I call home now!

Q. Talking about food, what do mealtimes at home now, and during childhood, look like?

Mona Singh: I come from an army household, which means we moved cities often. This ignited my passion for food. Now, with my hectic schedule, meals at home are a bit more relaxed but still very close to heart. I like keeping it balanced. Some days, it’s wholesome ghar ka khana (home-cooked food), and on others, I experiment with newer dishes or order something indulgent. But that emotional connection with food hasn’t changed. It’s still about comfort, togetherness, and celebrating every bite. And with Kona Kona, I’ve tried to bring that same feeling into the space – food that feels familiar, but still surprises you.

The decor is a mix of emerald green walls, bright red windows, and quirky elements like a Duckman mascot peeking from the walls. (PR handout) The decor is a mix of emerald green walls, bright red windows, and quirky elements like a Duckman mascot peeking from the walls. (PR handout)

Q. Your husband belongs to a different culture, has food been a binding factor/played a role in your love story?

Mona Singh: My husband is Tamil, and I’m Punjabi. Yes, I am a fan of South Indian food, especially idlis and dosas, and we bond over it despite our unique culinary identities.

Q. If you were to put on your apron and cook a meal to your heart’s liking, what would you prepare?

Mona Singh: I make everything at home, so it clearly depends on my mood. If I want absolute comfort and it’s raining outside, I might just go for simple khichdi, or I will make some nice rajma chawal. I love Indian food. So, if I’m at home and want to cook something for myself, it has to be Indian.

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Q. What does your fitness routine look like?

Mona Singh: I’m a firm believer in balance. I love my food, but I also understand the importance of staying active, not just to look a certain way, but to feel strong and energetic. My fitness routine is a mix of discipline and listening to my body. I don’t push myself to extremes, but I make sure I move every day. So, I practice yoga and I also practice intermittent fasting. On most days, I have only one meal a day.

View this post on Instagram A post shared by Mona Singh (@monajsingh)

Q. Being an actor can be extremely taxing, physically and mentally. How do you take care of your mental health?

Mona Singh: Acting can be incredibly demanding, not just physically with the long hours, but emotionally, too. You’re constantly shifting between roles, absorbing energies, and navigating public life. Over the years, I’ve realised how important it is to protect your mental peace and create healthy boundaries.

For me, spending time with family and close friends is my biggest recharge. They keep me grounded and remind me of who I am beyond the screen. I also love switching off when I can—whether it’s reading, going for a walk, travelling, or even just having a quiet cup of chai by myself. Meditation and journaling have helped me stay centred, especially during stressful shoots or emotionally intense roles.

Q. What is the most challenging thing you have done for a role?

Mona Singh: Every role comes with its own set of challenges, but one that really stands out for me was when I had to completely transform my lifestyle for Laal Singh Chaddha. I had to be thin in the first half of the movie, had to put on a little in the middle portion, portraying a woman in her mid-40s, and towards the end, I had to lose all that weight and look fragile. It was very challenging for me because I had to put on and lose weight in stages.

I also had to put on weight to play Bulbul Johri in Made in Heaven.

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Q. From Jassi to today, how would you describe your journey?

Mona Singh: The journey was nothing short of incredible. Jassi was such a defining chapter in my life; it gave me recognition and opened many doors. It taught me to stay true to myself amid the chaos of fame and expectations. Since then, I’ve explored diverse roles, taken risks, and also stepped beyond acting into entrepreneurship. Each phase has challenged me in different ways and helped me grow, as an artiste, and a human being.

It’s been a journey of reinvention, resilience, and rediscovery. I’m grateful for every experience – the highs and the lows – because they’ve shaped who I am today. And I’m excited to keep evolving, learning, and creating new stories, both on screen and beyond.

Q. The one thing not many people know about Mona Singh.

Mona Singh: If they don’t know by now, maybe it’s the universe telling me to keep at least one plot twist in my biopic.