Shraddha Bhansali

Meet Shraddha the COO and co-founder at EVO Foods is a passionate foodie and vegan who also owns and operates a vegetarian restaurant

EVO foods is creating India’s first 100% plant based liquid egg. Founded by Kartik Dixit & Shraddha Bhansali in early 2019, EVO Foods is on a mission to bring the plant-based revolution to India. Headquartered in the city of Mumbai, EVO uses deep food science to create a “clean” protein alternative to India’s traditional egg market. Startup Stage:

Pre-Seed

Location: Mumbai, India

•What led you to where you are today?

Kartik the CEO and co-founder at EVO Foods is an environmental vegan since three years and an entrepreneur at heart. Shraddha the COO and co-founder at EVO Foods is a passionate foodie and vegan who also owns and operates a vegetarian restaurant and bar in Mumbai called Candy & Green. Our joined passion and purpose for the plant-based movement in India led us to create EVO Foods.

•What do you wish you knew before embarking on your entrepreneurial journey?

We're both second time entrepreneurs and we have learned a lot from our other ventures- the biggest lesson is to build a great team that believes in your mission.

• What can you help the VEGPRENEUR community with?

Connections in the Indian food & plant-based industry!

•How can the VEGPRENEUR community help you?

Spread the word about out plant-based egg!

•Fun fact about you:

Kartik founded India's first cell-based meat company prior to EVO Foods and Shraddha was on the Forbes 30 under 30 list for India in 2018.

Being vegetarian can often decide holiday destinations. But for Shraddha Bhansali, founder of Candy & Green, it hasn't ruled her vacation picks. Her experiences in the villages of China and Iceland, relishing their vegetarian cuisine, have shaped the idea of Candy & Green, an ingredient-centric clean-eating vegetarian all-day restaurant and bar in Mumbai that she started in 2017.

While at Boston University, studying hospitality and business between 2010 and 2014, the local surge in veganism fascinated her, as she observed how chefs treated their vegetables and fruits: "It was like how a butcher treats his meat; with utmost care." However, it was only after meeting an urban farmer in Mumbai that the idea of a rooftop farm was added to the mix. On the 400-sq ft terrace plot that she leased in Breach Candy, her staff grows microgreens like peppermint and Thailand grass.

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