An Interview with Anisha Anand, Co-founder & Director of Aurum Meals

An Unique Interview with Anisha Anand, Co-founder & Director of Aurum Meals

Anisha Anand, Co-founder and Director of Aurum Meals, opens up about her journey in constructing a premium meals model rooted in high quality and authenticity. She discusses innovation, management, and the evolving panorama of India’s connoisseur meals business.

What impressed you to begin Aurum Meals, and the way did your journey as an entrepreneur start?

Anisha Anand: Aurum Meals was born out of a shared dream between Anant and me, to reimagine how meals can join individuals, inform tales, and create reminiscences.

My background in aviation and hospitality had proven me that meals is commonly the primary and final emotion individuals bear in mind.

Anant purchased his imaginative and prescient and crisp enterprise acumen on the desk. We needed to take that mix and construct a model that wasn’t nearly serving nice meals, however about curating experiences.

After we began in 2012, we had been two dreamers with a small group and an enormous perception that meals, when achieved with coronary heart and objective, can turn out to be artwork.

Over time, Aurum has advanced right into a multi-vertical ecosystem from premium catering and membership administration to meals innovation and sustainable farming. However at its core, Aurum nonetheless stands for a similar factor: individuals, ardour, and objective served fantastically on a plate.

What makes Aurum Meals stand out in in the present day’s aggressive meals market?

Anisha Anand: Aurum stands out as a result of we mix emotional intelligence with operational excellence. We don’t simply feed individuals; we inform tales by meals. Whether or not it’s a membership eating menu, a 1,000-guest marriage ceremony, or a curated connoisseur desk, we deal with each venture like a canvas.

Our kitchens serve a few of Mumbai’s most prestigious golf equipment and gymkhanas, the place we’ve redefined eating by making it thrilling once more.

We’ve changed predictability with memorable meals experiences, that are seasonal, world, but rooted in Indian soul.

Past catering, our packaged gravies, crafted in our innovation lab are actually being exported the world over. It’s humbling to see Aurum’s flavours reaching world kitchens, a small style of India’s variety on each desk.

What actually differentiates us, although, is objective. We’re not simply within the meals enterprise; we’re within the enterprise of impression, we create livelihoods, empower ladies, and nurturing a sustainable meals future.

Do you consider shopper preferences are shifting extra towards well being and the way is Aurum Meals adapting?

Anisha Anand: Completely, and we’ve embraced that evolution wholeheartedly. At present’s diner is extra aware and know their meals. They need meals that feels good, not simply tastes good. At Aurum, we’ve responded by constructing an ecosystem that celebrates each purity and pleasure.

Our 27-acre natural, residue-free farms are on the coronary heart of this shift. We develop all the pieces from watermelon and guava to mangoes and dragon fruit with deep respect for the land and pure cycles.

It’s our approach of contributing to an eco-conscious world, the place what’s in your plate is as clear and trustworthy because the soil it got here from.

We additionally launched a Satvic and Wellness part throughout our menus; one thing that started as an experiment however has now turn out to be a motion inside Aurum.

We reimagined what “wholesome meals” could possibly be, bringing color, creativity, and style to an area that was as soon as thought of bland or restrictive.

The response has been overwhelming with wellness giants and vitamin thought-leaders have brazenly appreciated our group for turning satvic delicacies into an expertise that excites slightly than limits.

For us, healthful meals isn’t a development; it’s a lifestyle. Aurum’s strategy is easy,we serve meals that nourishes the physique, respects the planet, and delights the senses.

What had been the most important challenges you confronted whereas scaling Aurum Meals, and the way did you overcome them?

Anisha Anand: Scaling with out shedding soul was our greatest problem. As we grew from a boutique caterer to managing large-scale operations, we had to make sure that each kitchen, each chef, and each occasion nonetheless carried that non-public contact that defines Aurum.

We overcame it by constructing a tradition rooted in belief, creativity, and collaboration. At present, we’re a group of over 600, however we nonetheless function like a household.

We empower our groups to suppose like entrepreneurs, homeowners and never workers. That mindset retains us agile and emotionally related to our work.

How has the Indian meals and FMCG business formed your imaginative and prescient for the model?

Anisha Anand: India’s meals panorama is so vibrant that it continually challenges you to suppose in a different way. The business’s variety impressed us to discover new classes and codecs whereas holding onto our authenticity.

Our foray into FMCG was a pure extension. We realised that the identical flavours that made Aurum profitable at giant occasions may now discover a house in on a regular basis kitchens.

Our packaged gravies are handcrafted in small batches and carry the identical care and high quality as our catering menus. At present, they’re being exported throughout worldwide markets a proud milestone that displays the worldwide urge for food for Indian style achieved proper.

It’s additionally helped us dream greater and has positioned Aurum not simply as a number one Indian meals model, however a worldwide one which celebrates culinary storytelling and acutely aware eating.

We’re currrently supplying bulk gravies and Indian base marinades worldwide to resort chains and hubs of catering suppliers. Couldn’t be prouder.

Are there plans to develop into new classes or markets within the close to future?

Anisha Anand: Sure, very a lot so. Aurum is at a gorgeous intersection of development and objective. We’re increasing our packaged meals line globally, deepening our roots in sustainable agriculture, and have been exploring worldwide catering collaborations in Thailand and the UAE for a while now. We sit up for exploring vacation spot celebrations in Europe and Far east this season.

We’re additionally very enthusiastic about our CSR initiative – Aurum Cares. Underneath this, we’ve launched women-led meals carts throughout Maharashtra, giving ladies from underprivileged backgrounds the possibility to turn out to be self-reliant by meals entrepreneurship.

For me personally, this is among the most fulfilling elements of our journey. Empowering ladies isn’t a facet venture, it’s a shared objective at Aurum. Each new enterprise, from farming to meals innovation, has inclusivity woven into it.

What recommendation would you give to aspiring meals & hospitality entrepreneurs seeking to create significant manufacturers?

Anisha Anand: Begin with objective. Developments come and go, however objective endures. Construct one thing that speaks to individuals’s hearts, not simply their appetites.

Be curious, keep genuine, and don’t be afraid to evolve. In hospitality, consistency issues, however so does emotion. Encompass your self with a group that believes in your imaginative and prescient, as a result of meals isn’t a solo journey.

And most significantly bear in mind to present again. Use your platform to create alternatives, empower others, and construct communities. When your success feeds extra than simply revenue, that’s when your model actually comes alive.

Via her imaginative and prescient and dedication, Anisha Anand continues to encourage entrepreneurs to mix creativity with objective.

Her journey with Aurum Meals displays how ardour, persistence, and innovation can collectively craft a long-lasting mark within the meals sector.

Learn extra Success tales of Indian entrepreneurs, Girls Entrepreneurs & startups tales at SugerMint. Observe us on Twitter, Instagram, Fb, LinkedIn