Nomad Food Project, founded by Aditya Rai and Advaith Inamke, is taking India’s gourmet scene by storm with its unique bacon jams, bourbon relishes, and savoury meat-based condiments.
From a college project to securing an all-shark deal on Shark Tank India, here’s how this Pune-based venture is turning culinary passion into a scalable, high-margin gourmet condiment brand.
If you thought India’s condiment scene was all about mango pickles and green chutneys, think again. Enter Nomad Food Project, a bold Pune-based startup blending bacon, bourbon, and culinary creativity to redefine what gourmet condiments can taste like.
Started in 2018 by culinary graduates Aditya Rai (COO) and Advaith Siddharth Inamke (CEO), Nomad Food Project has carved a niche in India’s food landscape with bacon jams, chorizo relishes, prawn chilli oils, and more. It’s an audacious bet in a market where pork-based products are rare, and it’s working.
Shark Tank India Spotlight: A Rare All-Shark Deal
Nomad Food Project appeared on Shark Tank India Season 1, Episode 34, seeking ₹40 lakhs for 10% equity, valuing themselves at ₹4 crore.
The journey from a college project to a Shark Tank-backed venture was not overnight. Here’s how Nomad Food Project has grown:
✅ Sales Progression:
- ₹9.5 lakhs in the first year.
- ₹46 lakhs in 2021.
- Nearly ₹50 lakhs by year-end, with estimated revenue around ₹2 crore by 2023.
✅ Product Portfolio:
Now at 12 SKUs, including:
- Bacon bourbon relish
- Chorizo jam
- Prawn chilli oil
- Beef jerky
- Chicken chips
- Vegetarian options for wider audience inclusion.
✅ Distribution Channels:
- Their Shopify-powered online store for PAN-India delivery.
- Tie-ups with premium hotels like Hyatt and Oberoi.
- Growing offline POS presence, indicating possible retail shelf ambitions.
✅ Digital Presence:
- Global customer base gradually expanding through digital channels.
What Sets Nomad Food Project Apart?
Niche Gourmet Positioning
Pork-based condiments like bacon jams and chorizo relishes are rare in India, making Nomad Food Project a pioneer in this category.
Culinary Expertise
With a background in culinary education, Aditya and Advaith bring authentic craftsmanship to every jar, resonating with India’s emerging gourmet consumer segment.
Future Plans: Where is Nomad Food Project Headed?
1️⃣ Product Expansion:
Testing and launching new SKUs in the jerky and snack categories to build a full-stack gourmet condiment and snack brand.
2️⃣ Offline Growth:
Leveraging hotel tie-ups for visibility, with eyes on modern retail stores for shelf presence.
3️⃣ Exports and Digital Scaling:
Expanding internationally by leveraging Shopify, focusing on markets where gourmet bacon products have a strong demand.
4️⃣ Brand Positioning:
Nomad Food Project aims to become India’s go-to brand for gourmet meat-based condiments and snacks, a space with high potential and minimal direct competition.
Why Nomad Food Project’s Journey Matters
- Innovation in a conservative market: Introducing pork-based gourmet products in India requires navigating cultural and logistical challenges.
- Proves gourmet food can scale: Their story encourages culinary entrepreneurs to think beyond conventional products.
- Digital-first approach: Shows the power of Shopify and social media in building a direct-to-consumer gourmet brand.
Snapshot at a Glance
| Aspect | Details |
|---|---|
| Product Focus | Artisanal bacon jams, meat-based relishes, snacks |
| Founders | Aditya Rai (COO), Advaith Inamke (CEO) |
| Founded | 2018 |
| Shark Tank Deal | ₹40L for 20% equity (Season 1, Ep 34) |
| Revenue Milestones | ₹50L by 2021, ~₹2Cr est. valuation (2023) |
| Growth Channels | Shopify, hotel tie-ups, digital marketing |
| Future Plans | Product expansion, offline retail, exports |
Customer Buzz
Loyalists: Love the bold flavors, premium feel, and quality ingredients in a jar.
Foodies: Use it in sandwiches, burgers, cheese platters, and even over eggs.
Chefs & Restaurants: Praise its consistent quality and versatility.
Useful Links
Final Thoughts: A Gourmet Movement in a Jar
It’s a gourmet condiment movement redefining India’s food landscape.
By daring to innovate in a culturally cautious market, Aditya Rai and Advaith Inamke have carved out a unique space for meat-based artisanal condiments in India. As they continue to grow, their story inspires new-age food entrepreneurs to trust their niche, stay consistent, and scale sustainably.
FOR MORE BLOGS – beyondthepunchlines.com
Author: Nitin mittal
CA by qualification
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