An Exclusive Interview with Anisha Anand, founder & Director of Aurum Foods
Anisha Anand, founder and Director of Aurum Foods, opens up about her journey in building a premium food brand rooted in quality and authenticity. She discusses innovation, leadership, and the evolving landscape of India’s gourmet food industry.
What inspired you to start Aurum Foods, and how did your journey as an entrepreneur begin?
Anisha Anand: Aurum Foods was born out of a shared dream between Anant and me, to reimagine how food can connect people, tell stories, and create memories.
My background in aviation and hospitality had shown me that food is often the first and last emotion people remember.
Anant bought his vision and crisp business acumen on the table. We wanted to take that blend and build a brand that wasn’t just about serving great food, but about curating experiences.
When we started in 2012, we were two dreamers with a small team and a big belief that food, when done with heart and purpose, can become art.
Over the years, Aurum has evolved into a multi-vertical ecosystem from premium catering and club management to food innovation and sustainable farming. But at its core, Aurum still stands for the same thing: people, passion, and purpose served beautifully on a plate.
What makes Aurum Foods stand out in today’s competitive food market?
Anisha Anand: Aurum stands out because we blend emotional intelligence with operational excellence. We don’t just feed people; we tell stories through food. Whether it’s a club dining menu, a 1,000-guest wedding, or a curated gourmet table, we treat every project like a canvas.
Our kitchens serve some of Mumbai’s most prestigious clubs and gymkhanas, where we’ve redefined dining by making it exciting again.
We’ve replaced predictability with memorable food experiences, which are seasonal, global, yet rooted in Indian soul.
Beyond catering, our packaged gravies, crafted in our innovation lab are now being exported across the world. It’s humbling to see Aurum’s flavours reaching global kitchens, a small taste of India’s diversity on every table.
What truly differentiates us, though, is purpose. We’re not just in the food business; we’re in the business of impact, we create livelihoods, empower women, and nurturing a sustainable food future.
Do you believe consumer preferences are shifting more toward health and how is Aurum Foods adapting?
Anisha Anand: Absolutely, and we’ve embraced that evolution wholeheartedly. Today’s diner is more mindful and know their food. They want food that feels good, not just tastes good. At Aurum, we’ve responded by building an ecosystem that celebrates both purity and pleasure.
Our 27-acre organic, residue-free farms are at the heart of this shift. We grow everything from watermelon and guava to mangoes and dragon fruit with deep respect for the land and natural cycles.
It’s our way of contributing to an eco-conscious world, where what’s on your plate is as clean and honest as the soil it came from.
We also introduced a Satvic and Wellness section across our menus; something that began as an experiment but has now become a movement within Aurum.
We reimagined what “healthy food” could be, bringing colour, creativity, and taste to a space that was once considered bland or restrictive.
The response has been overwhelming with wellness giants and nutrition thought-leaders have openly appreciated our team for turning satvic cuisine into an experience that excites rather than limits.
For us, healthful food isn’t a trend; it’s a way of life. Aurum’s approach is simple,we serve food that nourishes the body, respects the planet, and delights the senses.
What were the biggest challenges you faced while scaling Aurum Foods, and how did you overcome them?
Anisha Anand: Scaling without losing soul was our biggest challenge. As we grew from a boutique caterer to managing large-scale operations, we had to ensure that every kitchen, every chef, and every event still carried that personal touch that defines Aurum.
We overcame it by building a culture rooted in trust, creativity, and collaboration. Today, we’re a team of over 600, but we still operate like a family.
We empower our teams to think like entrepreneurs, owners and not employees. That mindset keeps us agile and emotionally connected to our work.
How has the Indian food and FMCG industry shaped your vision for the brand?
Anisha Anand: India’s food landscape is so vibrant that it constantly challenges you to think differently. The industry’s diversity inspired us to explore new categories and formats while holding onto our authenticity.
Our foray into FMCG was a natural extension. We realised that the same flavours that made Aurum successful at large events could now find a home in everyday kitchens.
Our packaged gravies are handcrafted in small batches and carry the same care and quality as our catering menus. Today, they’re being exported across international markets a proud milestone that reflects the global appetite for Indian taste done right.
It’s also helped us dream bigger and has positioned Aurum not just as a leading Indian food brand, but a global one that celebrates culinary storytelling and conscious dining.
We are currrently supplying bulk gravies and Indian base marinades worldwide to hotel chains and hubs of catering suppliers. Couldn’t be prouder.
Are there plans to expand into new categories or markets in the near future?
Anisha Anand: Yes, very much so. Aurum is at a beautiful intersection of growth and purpose. We’re expanding our packaged food line globally, deepening our roots in sustainable agriculture, and have been exploring international catering collaborations in Thailand and the UAE for some time now. We look forward to exploring destination celebrations in Europe and Far east this season.
We’re also very passionate about our CSR initiative – Aurum Cares. Under this, we’ve launched women-led food carts across Maharashtra, giving women from underprivileged backgrounds the chance to become self-reliant through food entrepreneurship.
For me personally, this is one of the most fulfilling parts of our journey. Empowering women isn’t a side project, it’s a shared goal at Aurum. Every new venture, from farming to food innovation, has inclusivity woven into it.
What advice would you give to aspiring food & hospitality entrepreneurs looking to create meaningful brands?
Anisha Anand: Start with purpose. Trends come and go, but purpose endures. Build something that speaks to people’s hearts, not just their appetites.
Be curious, stay authentic, and don’t be afraid to evolve. In hospitality, consistency matters, but so does emotion. Surround yourself with a team that believes in your vision, because food is never a solo journey.
And most importantly remember to give back. Use your platform to create opportunities, empower others, and build communities. When your success feeds more than just profit, that’s when your brand truly comes alive.
Through her vision and commitment, Anisha Anand continues to inspire entrepreneurs to blend creativity with purpose.
Her journey with Aurum Foods reflects how passion, persistence, and innovation can together craft a lasting mark in the food sector.
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