You Won't Believe How This Bacon-Infused Spread Is Revolutionizing Breakfast—Grab It Before It's Gone!

For entrepreneurs Aditya Rai and Advaith Inamke, the journey into the culinary business began not with an exhaustive market analysis or a quest to fill a perceived gap, but rather from a simple passion for food. In 2018, while studying at Mumbai’s Institute of Hotel Management, the duo stumbled upon a unique idea that would eventually evolve into the **Nomad Food Project**.

Their initial research project revolved around the concept of **IVF meat**, which is cultivated from stem cells. However, after some guidance from their professor, they pivoted towards bacon. “We thought that while our country has a huge array of condiments...there was no condiment with bacon as they have in the West,” Aditya explained. The aim was to create a line of bacon condiments infused with **Indian flavors**.

After creating a **bacon bourbon relish**, they sought feedback from chefs and food enthusiasts. The response was overwhelmingly positive; some chefs even expressed interest in purchasing their relish by the kilogram. This encouragement led to a presentation before a panel at their college, where the judges advised them to consider building a business around their product instead of merely concluding it as a research project.

Despite the enthusiasm, both Aditya and Advaith initially pursued traditional job roles. In 2017, Aditya became a cook in a European-style kitchen in Delhi, while Advaith took a sales position at a wine company. However, after a year, the challenges of their respective roles led them to accept a consultancy opportunity at an **ayurvedic resort** in Pune, which rekindled their entrepreneurial spirit.

Turning Passion into Product

Inspired by their earlier encouragement, Aditya decided to test their bacon condiment idea during **Navratri**, a popular festival in India. He invested ₹35,000 for a table at a flea market and prepared five products, including bacon stout jam and two vegetarian options for the festival. Despite rain on the first two days, the final day proved to be a breakthrough, with all 500 jars sold out. This success confirmed their market hypothesis: there was indeed a demand for bacon condiments with an Indian twist.

With Advaith's connections in the hospitality industry, they continued their consulting work while gradually setting up production. In 2018, with the owner of the resort's approval, they began producing their bacon products in the resort's kitchen. They dedicated one day a week to make about 400 jars of their condiments, while Advaith developed a digital presence using **Shopify**. Initially slow, their online orders began to surge, influenced by effective social media marketing and Shopify's insights on fast-selling products.

As demand increased, they hired additional staff, including a diligent learner who eventually became their head of operations. They participated in various flea markets across major Indian cities, yet the Nomad Food Project remained a side venture while they focused on consultancy work.

The unexpected arrival of the **COVID-19 pandemic** in 2020 shifted their focus. With the resort's closure, the duo seized the opportunity to dedicate themselves fully to their startup. They rented a flat in **Bhugaon**, which served as their kitchen, and another as their residence.

Growth and Challenges

Without a formal business plan, they embraced a trial-and-error approach, producing products, fulfilling orders, and participating in flea markets. Their decision to register on **Amazon** further broadened their reach. They reinvested earnings—approximately ₹80,000 from the business—into marketing and advertising, which propelled their revenue to **₹50 lakhs**. Despite this growth, Aditya noted that they were careful not to burn cash.

As they expanded their product range, the introduction of **bacon thecha** became a hit. Their appearance on **Shark Tank India** led to an investment of ₹40 lakhs from judges Namita Thapar, Vinita Singh, Ashneel Grover, and Ghazal Alagh, which they used to buy machinery for production and expand their team.

However, after achieving ₹1 crore in revenue in 2022, they miscalculated expenses when participating in flea markets, which had significantly increased. This led to a financial strain, forcing them to reevaluate their spending strategies.

In response to this fiscal challenge, Aditya emphasized a return to their earlier frugal mindset. They cut back on advertisements and reduced their team from six to two. Their efforts paid off, as they not only regained but surpassed previous revenue, now hitting **₹1.5 crore**.

As they look ahead, the duo recognizes the need to broaden their product line. Advaith has plans for a **sub-brand** priced around ₹200 to attract a wider audience, alongside plans to export to markets in the **UK, the US, and Australia**, thanks to obtaining **US FDA approval**. Although exports to Singapore faced hurdles after a pork ban, their focus remains on international markets while maintaining a strong presence at local events.

From reluctant beginnings, Aditya and Advaith have transformed their passion for food into a thriving business. Their journey underscores the power of resilience and adaptability in entrepreneurship, showing that sometimes, the best ideas come from simply following what you love.