About Us
The news report crackled in the background, its static a stark contrast to the vibrant spices simmering on Pinki’s stove. A familiar yellow pack flashed across the screen – Maggi noodles, a childhood staple, now under fire for its high MSG content. Pinki felt a cold dread pool in her stomach. This wasn’t just about a beloved snack; it was a harsh realization about the hidden world of preservatives lurking in everyday food.
That night, sleep evaded Pinki. Images of artificial ingredients danced in her head, their chemical names a chilling chorus. Fueled by a mix of anger and determination, Pinki embarked on a relentless research quest. Days blurred into nights as she delved into the forgotten world of natural food preservation – sun drying, pickling in brine, using indigenous spices like turmeric and mustard seeds. Each discovery felt like a revelation, a secret passed down through generations, waiting to be rediscovered.
Armed with this newfound knowledge, Pinki started experimenting in her own kitchen. Old cookbooks from her grandmother’s collection became her guide. She crafted mango pickles that burst with sunshine and chilies, chutneys that tingled with the tang of tamarind, and spice mixes that brought out the soul of regional Indian cuisine. Sharing these creations with friends and family, Pinki was surprised by the unanimous praise. The flavors were not just delicious; they evoked a sense of comfort, a connection to a time before artificial additives dominated the food landscape.
Word spread quickly. Soon, neighbors were placing orders, lured by the promise of authentic, preservative-free food. Pinki, initially hesitant, found herself pulled into a whirlwind of activity. Her tiny kitchen became a production hub, filled with the comforting aroma of simmering spices. She juggled motherhood with late-night packaging sessions, fueled by a passionate belief in the power of clean eating.
The turning point came in 2018. Pinki, christening her venture “Sandee Food” (combination of both daughters name Saanvi and Deetya), officially registered her company. The recognition from the Department for Promotion of Industry and Internal Trade (DPIIT) was a validation of her dream. Sandee Food wasn’t just a business; it was a crusade against the chemical invasion of our plates.
Today, Sandee Food boasts a loyal customer base and a growing product line. The shelves overflow with pickles, chutneys, and spice blends, each a testament to Pinki’s dedication and the magic of natural preservation. Yet, amidst her success, Pinki feels a new yearning – the desire to scale her venture, to share her food philosophy with a wider audience.
Looking out her window, Pinki envisions a future where Sandee Food becomes synonymous with clean, flavorful Indian cuisine. But she knows she can’t do it alone. She seeks a mentor, a seasoned food industry veteran who shares her passion for tradition and understands the challenges of scaling a business built on integrity. This mentor, she believes, will be the missing ingredient, the final spice that elevates Sandee Food from a homegrown success story to a national movement for healthy, preservative-free eating.
Pinki’s journey is a testament to the power of one person’s outrage transformed into action. It’s a story of rediscovering ancient wisdom and using it to create a better food future, not just for herself, but for countless others who crave a taste of authenticity in a world saturated with artificiality.
