Nomad Food Project started off as a research project for their founders, Aditya Rai and Advaith Inamke while pursuing their culinary degrees from the Institute of Hotel Management, Mumbai. The idea was developed after realising a void in niche, versatile products that can cater to the hunger pangs of the consumers in India. So they began their trails and tried something with bacon. They have solved the tedious process for most people which is to cook bacon in the first place. If you’re craving a quick breakfast like scrambled eggs, a home-made burger or, simply want to make dal-rice more interesting, their ‘Ready-to-Eat’ bacon thechas and relishes are an instant solution. They use 100% pure and genuine pork bacon and Goan sausages which are sourced from traditional and ancestral pork farms in Pune.
The vegetables they use while cooking are sourced from local farmers and mandis directly after closely scrutinising the quality of every ingredient. “We cook in small batches, five days a week,” said Aditya. Delighted with the response from South India. Nomad plans to release a bacon podi. “We fry in its own fat, then grind with podi elements,” says Aditya adding, “Then, just like you put ghee on a dosa, you can top it with our podi.” And after that? “Bacon chocolate pie.”
They enter shark tank India and bags a deal from shark Namita Thapar, shark Gazal Alagh, shark Vineeta Singh and shark Ashneer Grover. They had a ask for 40 lakhs for 10% equity.
Shark Namita Thapar, Shark Ghazal Alagh, Shark Vineeta Singh and Shark Ashneer Grover seal a deal with #NomadFoodProject to make bacon relishes and jams your new favorite! Congratulations #NomadFoodProject! Stay tuned to #SharkTankIndia. pic.twitter.com/1v7KbPRLuD
— Shark Tank India (@sharktankindia) February 3, 2022
