Food Startup

Earth Story Farms is bringing back authentic ‘nolen gur’ in West Bengal, using age-old methods to create pure jaggery while supporting local artisans and tradition.

From a mother’s kitchen in Mumbai to homes across India, Richa turned her mother’s recipes into a 15,000-order success — building a brand rooted in warmth, tradition, and the quiet power of women who rise and reshape their own destinies.

In the misty hills of Coonoor, fourth-generation tea planter Sandeep Subramani is giving Nilgiri tea a global identity. Through his estate Tranquilitea, he’s turning every cup into an experience — blending heritage, sustainability, and community to revive the region’s century-old tea legacy.

Hypothalamus, a Mumbai-based startup, delivers customised, doctor-approved meals for patients with diabetes, cancer, PCOS, hypertension, and other chronic illnesses, making healthy eating simple and accessible.

In Sadri, Rajasthan, the Raika community, known for herding camels, has shifted from trading to sustainable camel milk production through Camel Charisma. This social enterprise, led by Dr Ilse Köhler - Rollefson and Hanwant Singh Rathore, is helping preserve the Raikas’ way of life and livelihood.

From a Guwahati kitchen to homes across India, 20-year-old Tilak Pandit’s Desi Tesi is bringing thekua and Bihari nostalgia back in style.

Hariom Nautiyal quit his corporate career and went back to his village in Dehradun. Starting from scratch, he set up ‘Dhanya Dhenu’ to sell dairy products, pickles, candies, and ice cream. Here's how he established a multi-crore empire in a village.

Palak Arora, founder of Millium, is improving the future of traditional millet farming with her food brand. Combining food engineering expertise and a passion for nutrition, she is making healthy and ready-to-cook millet mixes accessible to modern consumers across India and supporting local farmers.

Gautam Raikar’s Bengaluru-based Liki Foods is reinventing dessert with dairy-free ice creams made from millets. Loved by both health-conscious families and dessert lovers, these creamy treats bring together taste, nostalgia, and nutrition. By reviving India’s ancient grain, Gautam is building a purposeful brand now earning Rs 2 lakh monthly.

Nahaz Basheer quit a lucrative job in Qatar to introduce high-quality yoghurt to India. Despite initial skepticism, he launched Crèmberie, achieving massive success with prestigious clients, and earning Rs 15 crore annually through his dedication to quality and innovative yogurt flavours.