Can you tell us about your early years—your upbringing, family influences, and any childhood passions that stayed with you?

I was born into a business family where all the women were homemakers and didn’t pursue any profession. I was deeply inspired by my grandmother, who used to make large batches of pickles and distribute them not just to family, but to friends and even their extended networks. I’ve always had a love for reading and good food—two passions that have stayed with me throughout life.
Those early years around my grandmother’s kitchen unknowingly exposed me to the rich diversity of recipes of India, many of which were passed down orally and kept alive through tradition.

How did your interest in food and traditional recipes evolve over time—was it always something you wanted to turn into a venture?

Coming from a family of excellent cooks, I always enjoyed experimenting in the kitchen. Even during my busy years raising children, I tried dishes from various cuisines and rarely needed to order food from outside. I constantly sought new recipes from my aunts, books, and the internet.
Over time, I developed a deep curiosity for the regional diversity in flavours and the vast treasure of recipes of India—many of which are quietly disappearing from our daily lives. While I hadn’t thought of turning this into a venture back then, the passion was always simmering in the background.

How did your personal responsibilities over the years shape your journey—and what made now the right time to pursue your dream?

I got married at a very young age, into another business family. Although I had secured admission into one of Delhi’s most prestigious colleges, I had to give up my studies—a decision I still regret. Raising three children and focusing on their education and dreams became my priority. During those years, I had little time to think about my own passions.
But the love for homemade food—and the recipes of India I had absorbed growing up—stayed with me quietly until the time felt right.

What was the turning point or trigger that finally pushed you to act on your long-held dream?

Things began to shift after my elder two daughters got married and we relocated from Delhi to Gurgaon. In my new community, I made kanji for the first time and shared it with some of the women in the society. Their enthusiastic response and encouragement gave me the push I needed to explore this path further.

Why did you choose pickles and preserves as the heart of your business—and how did the first batch come to life?

I had inherited a treasure trove of recipes from my grandmother, and I decided to begin with her famous Gobi-Shalgam-Gajar pickle. I offered it for orders in our society group, and thanks to word of mouth, the demand grew quickly. That early success gave me the confidence to try new recipes and eventually expand my offerings.
Many of these pickles and preserves are deeply rooted in the traditional recipes of India, crafted without shortcuts—just the way our grandmothers used to make them.

What were some of the biggest challenges you faced in starting a business in your 50s—emotionally, socially, or logistically?

There were certainly moments of self-doubt, especially since I had no prior professional experience. Starting something completely new at this stage in life felt daunting, but I took each step slowly, learning and adapting as I went. There was also the challenge of making sure that age-old recipes of India could be brought to modern homes without compromising their authenticity.