Intrigued by the profound significance of deep-rooted traditions in human life, my fascination with these cultural legacies has persisted since childhood. From watching Telugu mythological movies alongside my father to culinary collaborations with my mother and engaging in discussions with neighbors about their family customs, I developed an insatiable curiosity for our heritage. This fascination ultimately outweighed my pursuit of a Master's degree in Pharmacy from Sri Ramachandra University.

Upon becoming a mother, I underwent a transformative realization that providing the best for my child did not necessarily equate to purchasing the most expensive options available, but rather selecting the most effective ones. Consequently, my mother and I, aided by the wisdom of my grandmother, resolved to nourish my child through traditional stone grinding techniques.

However, the paramount question emerged: What should be the selected recipe?

My initial reservations about feeding a high-fiber grain like sprouted ragi flour to a young child mirrored my mother's apprehensions with me. Nonetheless, my mother elucidated that despite its fibrous nature, ragi boasts exceptional digestibility. Additionally, its historical consumption within South Indian communities during the nascent stages of agriculture aligned with our genetic predisposition. Hence, we confidently introduced it into our child's diet.

This newfound confidence in ragi propelled me towards the subsequent phases of infant nutrition.

The quest for the ideal diet for my baby led to the discovery of a wealth of month-wise traditional recipes designed by our ancestors, contingent upon genetic factors and regional variances. This revelation unfolded through the sage wisdom of my grandmother, culminating in the preparation of dishes such as Uggu and Ukkiri from Andhra, Kurukku from Kerala, and Sathumaavu from Tamil Nadu. These nourishing recipes complemented my child's diet alongside regular fare until he reached the age of 2.5.

The visible difference in my child's health did not escape the notice of friends, cousins, and relatives. He experienced infrequent health setbacks, a phenomenon that my mother had also observed with my brother when she introduced him to sprouted ragi. This prompted requests from friends and family for handcrafted foods tailored to their second-borns, necessitating my recruitment of rural women to execute the task.

My husband, Satish Kumar P, an ONGC employee and my investor, prompted our relocation to the quaint village of Malikipuram following our marriage. This transition afforded me the opportunity to provide employment to rural women through the creation of handcrafted foods.

Word-of-mouth recommendations gradually garnered a substantial number of orders from various Indian states, necessitating the employment of two additional rural women.

However, regional disparities in palate preferences became apparent, especially with North Indian clientele. I firmly believe that an individual's diet should initially align with their genetic heritage, regional context, and digestive capabilities.

Thus, I embarked on an academic pursuit to unearth traditional recipes from different parts of India by collaborating with students and professors in disciplines such as home science and food technology. Regrettably, this endeavor yielded limited results.

In 2017, a distinctive query surfaced from Maharashtra. A gentleman sought customized handcrafted Maharashtrian traditional recipes, Bhardi and Katlu, for his lactating wife. It was during this period that I recognized the necessity of direct engagement with customers, ordinary individuals, and their venerable elders. Consequentially, I initiated dialogues with as many individuals as possible, extracting an abundance of invaluable insights.

These conversations facilitated the collection of extensive information regarding traditional culinary practices, infant nutrition, and age-old natural remedies. The knowledge acquired prompted the compilation of recipes such as Panjiri, Taniya Congee, Skinny Congee, and others, originating from Northwestern India. By this juncture, our team comprised 20 members (myself plus 19 rural women), and our distinctive approach to handcrafted traditional recipes for infants, women, and the broader populace garnered significant attention.

The dialogue with customers and their elders underscored a critical notion—that not all products are universally suitable. Individuals often seek personalization to align with their distinct requirements. Consequently, the concept of 'Customization' emerged, initially prompted by a query in August 2017, soliciting handcrafted food for an infant featuring red and brown rice.

To date, we have tailored over 10000+ recipes to cater to the diverse preferences and nutritional requirements of individuals worldwide. The scope and variance of these demands underscore the significance of customization, which substantially bolstered Nutreat's customer base in 2018.

Nutri28 emerged as a pivotal creation—a recipe developed to address the nutritional needs of a 2-year-old child with compromised immunity, residing in Bangalore. This initiative spanned six months of rigorous research, with family volunteers as participants. Inspired by Navaratan Kichadi, a traditional immunity-boosting dish, Nutri28 swiftly gained popularity within Nutreat's offerings.

During the pandemic, while numerous enterprises experienced closures, we found ourselves working tirelessly, as our commitment to transparency and trust resonated with our clientele. Our dedication was manifested through various platforms, including Instagram Live, WhatsApp group calls, and Zoom sessions. A friend, Swetha, joined our endeavor during this challenging period, bolstering our efforts to accommodate the increased demand for handcrafted products. By then, we had partnered with SVM (Smart Village Movement), aligning with our mission to provide employment to rural women.

In 2020, we confronted a unique challenge—creating a specialized supplement for middle-aged women experiencing severe anemia, hair loss, poor eyesight, and lackluster skin, in addition to addressing the nutritional needs of their mothers dealing with arthritis. Collaborating with Swetha, we conceived "Nurtures" (Collagen Booster), a project spanning three months and involving extensive trial and error. The ingredients were meticulously selected from Ayurvedic sources, prioritizing natural components over medicinal additives. The success of "Nurtures" resonated with many, establishing it as a preferred choice to kickstart the day.

Inspired by the literary work "Nala Bheemakam," we unearthed recipes from the annals of history. Nala and Bhima, renowned for their culinary prowess, concealed their recipes within tales of yore. Access to this treasured manuscript, thanks to a friend some four decades my senior, allowed us to delve deep into its narratives, unraveling the essence of these culinary gems.

These tales spurred the development of recipes such as:

Taniya Congee—a labor-intensive, eleven-day process involving sprouting, slow roasting, and stone grinding. This immunity-enhancing congee, rich in natural vitamin B, was historically provided by Goddess Draupadi to her husband Bhima during the Agnyathavasam, prior to his battles.

Seed & Sprout—a daily regimen for Princess Damayanthi, prized for its skin-enhancing properties, later prepared by Nala with love.

These narratives underscore the likelihood that our ancestors transmitted culinary wisdom through captivating stories.

We acknowledge the realities of modern life, marked by a quest for convenience without compromising nutritional value. Responding to this need, we embarked on a global culinary exploration, uncovering and refining recipes from diverse corners of the world.

Our findings led to the introduction of Instant & Crunchy Porridges, catering to the discerning palate of children aged one year and above. These include:

Fura—a rediscovered African porridge, traditionally favored by lactating mothers.

Papeda—an Indonesian Porridge, historically offered to pregnant women and children.

Genfo—an Ethiopian recipe tailored for women, primarily to sustain hydration over extended periods.

Peanut Masti—an innovative creation inspired by peanut butter, offering a nutritious alternative.

These Instant & Crunchy Porridges offer a harmonious blend of convenience and nutrition.

Our commitment to catering to the needs of modern lifestyles culminated in a three-month user research project in 2021. We collaborated with a discerning customer who epitomized the working, health-conscious, and locally-oriented mom, paired with a child above the age of one.

Operating within the ambit of metropolitan areas, the project aspired to develop a product that was both instant to cook and nutritionally robust—a snack cherished equally by mother and child. The final result materialized in the form of a date-infused porridge, embraced wholeheartedly by the mother-child duo.

These collective endeavors have burgeoned our team, encompassing eight dedicated women and over 120 rural women who found a renewed sense of employment amidst the challenges of the pandemic.