Women are now playing key roles in the food and beverage as well as the hospitality industries, defying prejudices.
Chef, foodie, and entrepreneur Deepti V Nadagouda is a culinary magician. Entrepreneurship was always on her mind, therefore she founded "ANARGHYA- The Pitstop Shopee" and "GRIHASTI-Traditional Homemade Delicacies," where she could work on her own schedule. She began her career in wholesale gifting with her company ANARGHYA, where she developed a beautiful bond with her customers and continues to create countless memories with them.
She wasn't happy with the North Karnataka products she found in a number of local retailers. She began her career in processed food items and began selling locally in February 2020, as a foodie with unusual taste sensations, in order to achieve perfection in every item given.
GRIHASTI - a Traditional Homemade Delicacies, where she makes memories with clients by selling traditional sweets, snacks, masalas, gunpowder, pickles, and other delicacies.
North Karnataka's famed Antina Unde, also known as Edible gum ladoo / Gondh Ladoo, is her most famous product, and the ones made at home are far more nutritious than the store-bought ones.
While many people inquired about these ladoo, they also wanted to know how post-natal care (Bananthana-care for new nursing mothers) is done in the North Karnataka region. That's when she began to offer POST NATAL CARE KIT and other individual items as per traditional Bananthana practises in the North Karnataka region, offering 14 to 18 items in a kit or selected items. The kit quickly gained popularity, and sales increased from 1 to 2 kits per month to roughly 10 kits per month.
She has no prior experience in the food industry. As a post graduate in Customer Relationship Managements from Symbiosis Centre of Distance Learning in Pune, she studied Marketing and customer relations had always been a field she wished to investigate.
For her efforts, she was awarded the prestigious All India Women Achievers Awards 2021.
Interviewed and Articulated by
Sindhu Mangalawedha
Chief Journalist
Twell Magazine
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