GRANDMOTHERS ARE TURNING THEIR CHERISHED TRADITIONAL RECIPES INTO THRIVING BUSINESSES, PRESERVING CULTURAL HERITAGE W HILE MEETING THE GROWING DEMAND FOR AUTHENTIC, HOMEMADE FOOD.
Aren’t you surprised and inspired by the lovely, confident granny with a beaming smile who appears on your mobile screen, encouraging you to try the Mysore Pak from her brand, made using her own cherished recipes? Doesn’t she evoke memories of home, of mum and grandma, and bring back that comforting taste of home? Did she stir an irresistible urge in you to indulge in the melt-in-the-mouth murukkus, the sweet and spicy pickles, or the perfectly crafted cakes? Yes, that’s what many grandmas are doing these days — running a business. Whether it’s the spicy masalas or aromatic rice blends, these dishes are crafted with love, care, and attention to detail — elements that resonate with today’s food connoisseurs.
Often, a grandmother’s recipes transcend the boundaries of family kitchens and local communities, earning recognition around the world. In fact, some grandmothers have transformed their culinary wisdom into thriving businesses, while others have inspired their children or grandchildren to follow suit, resulting in globally successful food brands. These ventures not only celebrate the love and passion behind each recipe but also help preserve the rich cultural heritage these dishes represent.
TRADITIONAL RECIPES WITH A GLOBAL REACH:
“The growth was gradual and natural, so we don’t know the exact point when we suddenly grew large. I’ve actually been doing this for people I know for nearly 50 years, and our growth was entirely through the word of mouth. Going commercial was a natural progression as demand grew. During the pandemic, many families were struggling as husbands lost their jobs. At that time, we were able to provide safe work opportunities for women, enabling them to support their families through difficult times.”
“I believe homemade food is the safest and healthiest option. However, as I see my children’s and grandchildren’s generation juggling numerous responsibilities, I realize life has become more complex. They often lack the time to ensure they have access to safe, healthy food. My aim is to provide homemade meals for families where parents and elders are busy with work, giving them some help and the comfort of homecooked food.”
TASTE OF HOME AND MEMORIES OF CHILDHOOD:
There’s a resurgence in demand for authentic, homemade food, as customers become more conscious about what they eat and where it comes from. Many are now seeking food products that are both genuine and of the highest quality. Grandmother-led brands meet this demand perfectly, offering not only delicious food but also a story and cultural experience.
“There’s a huge market among the Indian diaspora for food — whether dishes, full-course meals, or sweets and snacks — that has traditional Indian tastes and flavors. People have a deep urge to reconnect with the taste of home, and for many, it’s a sense of nostalgia that reminds them of their home, mothers, grandmothers, and childhood. As a result, brands bearing the signature of a grandmother — offering homemade, traditional foods like sweets, snacks, ghee, and masalas — are tapping into this desire for authenticity and the comforting, homely essence of grandmother’s cooking.” Some grandmothers have become the faces of brands from Tamil Nadu with a strong presence is online retail.
PRESERVING HERITAGE FOOD:
At the heart of these food businesses is a passion for cooking and preserving cultural heritage. Sushama Govindhan, a septuagenarian food entrepreneur with a collection of traditional recipes recalls, “I grew up in a joint family where my grandmother and aunts ran the kitchen. Their knowledge, passed down through generations, was rooted in cultural practices.” She explains that cooking was based on instincts — flavor, feel, sight, smell, and taste — without measurements. Stone grinders and pestles were used, and everything was made from scratch. Recipe books were rare, and no one bothered to write them down.
Govindhan notes that over time, natural farming methods, water management, and ingredient processing have changed. Adapting traditional flavors to modern cooking, especially in bulk, is challenging. Yet, for her, cooking remains about more than making a living — it’s about preserving culture. “I want to pass it on to future generations.”
