Ishira has an MPA in International Development from Harvard Kennedy School and an MSc in Comparative Politics from London School of Economics. She has worked for the International Finance Corporation on projects dealing with sustainable supply chains in the agricultural sector among others. She has also worked with the Self Employed Women’s Association (SEWA), which aims to provide rural women with financial and social security.
Puneet has a Master’s degree from Cornell University and an MBA from NYU Stern School of Business. He worked as Vice President (Technology) in Goldman Sachs New York. Puneet set up the India office for Grassroots Business Fund (GBF) in 2009. GBF works towards sustainable livelihood for people with low incomes. He also has extensive experience working with NGO’s and farmer groups.
Both left behind cushy corporate jobs with a dream to help Indian farmers and bring healthier, safer food to consumers. These include fruit – both fresh as well as dried and preserved, honey, tea, rice, millets, grains, pulses, and finally, the crown jewel in their product list of about 500 items, spanning the length and breadth of the country: herbs, condiments and spices.
My own personal favourites include three types of exotic rock salt — infused with garlic, Himalayan lemon rind and seeds of the bhangjeera plant, found in the Garhwal hills of Uttarakhand. There’s also the medicinal Gandrayani herb, sold as Munsiari White Rajma.
The list goes on though – Cinnamon and Flaxseed from Karnataka, Solam from Tamil Nadu, Himalayan Black Cumin, Chive, Coriander Powder, Crushed Red Chilli, Whole Red Chilli and Turmeric from Uttarakhand, and for those who like it hotter still, once again from Karnataka, Guntoor Variety Whole Red Chillies as well!
They also engage with farmers to grow export variety ginger for domestic and international markets, partnering with global buyers and technical experts to bring international best practice in growing and post harvest technology to the ginger value chain.
Watch this space for more, as we catch up with the duo and talk to Farm to fork, sustainable living practices, healthy eating, spices and what have you.