FLAVOURS OF INNOVATION

HOW THESE START-UPS ARE GIVING A DESI TWIST TO SAUCES AND CONDIMENTS

- PAROMITA GUPTA

VIDUR KATARIA founder and director, MasterChow

"OVER THE NEXT THREE-FIVE YEARS, SPICY CONDIMENTS ARE EXPECTED TO SEE SIGNIFICANT GROWTH, WITH KOREAN FLAVOURS LEADING THE CHARGE"

Baarish, chai, and pakode—this comforting combination is an Indian emotion, no matter where one lives. A country that loves its spices and intense flavours is sure to have a squeeze of tangy, mouthwatering sauce and condiment on the sides. Renowned for its vibrant culinary diversity, the condiment landscape in India is undergoing a remarkable transformation.

ARJUN RASTOGI, co-founder, Naagin

INDIA IS THE LARGEST PRODUCER, EXPORTER, AND CONSUMER OF CHILLIES GLOBALLY, BUT THE BEST-SELLING HOT SAUCE IN THE COUNTRY WAS AN AMERICAN PRODUCT USING CHILLIES FROM MEXICO. IT JUST DIDN'T ADD UP"

The rising demand for innovative flavours and healthier options has paved the way for a new wave of start-ups to disrupt a market traditionally dominated by foreign brands such as Tops, Ching’s, and Kissan. Entrepreneur India looks at how these start-ups are not only catering to consumers' evolving palates but also reshaping traditional dining experiences. According to a report by Grand View Research, the global sauces, dressings and condiments market size was valued at USD 165.81 billion in 2023 and is expected to grow at a CAGR of 5.3 per cent from 2024 to 2030.

TAPPING INTO TRADITIONAL FLAVORS