Param Anand, the 29 year old son of gourmet , epicure and food writer, Karen Anand, returned from Melbourne a couple of years ago armed with a degree in International Business and a yearning to start a business of his own. After dabbling and researching various opportunities, he realized the perfect pitch was in his own back yard and decided to continue the legacy of his mother in the food busine
ss, providing passion and great product to the Indian market with a strong back end to take this further. For her, the journey started in her country kitchen in the late 1980’s at a time when there was a desperate need for quality. She began with preserves and marmalades and the range grew to include sauces and dressings. “The fruit in India is marvelous”, she would say and so she began experimenting with oranges from Nagpur, the kino fruit from Delhi and juicy pink grapefruit from Punjab. She found strawberries and peaches growing in India, but also made preserves from figs and guavas with the addition of spices like ginger and star anise to bring out the flavor and balance. The team at Param Anand enterprises is a small, efficient one, using the same food technologists and production people his mother had trained. All the fruit is carefully selected and sourced for both quality and consistency, even when the volumes are large. This is sometimes painstaking with no short cuts, but we think it is worth it. We hope you do too. Today Param (or Pogo as he is fondly called) has structured the business to start with a few products, mainly B to B and the luxury hotel market and expand with new recipes and innovations as the business rolls out. He has also produced a range of products – conserves, sauces and dressings called L’Exclusif for Godrej Nature’s Basket.
