Journey of Namakwali’s Founders, Shashi Bahuguna Raturi and Suvendu Raturi

Rajshree Upadhyaya |  Business Remedies | Shashi Bahuguna Raturi founded Namakwali in 2018 with a heartfelt vision to revive the ancient culinary traditions of Uttarakhand and empower the women of her community. Driven by her deep connection to the mountain cuisine of her homeland, she began grinding rock salt, known locally as pisyu loon, on traditional sil-batta stones, using herbs and spices handpicked from the Himalayan foothills. What started with just three women in her neighborhood soon evolved into a meaningful brand rooted in tradition and social impact.

Her son, Suvendu Raturi, joined her journey a few years later, bringing fresh energy and digital know-how. Suvendu had been working as a documentary filmmaker and photographer overseas, but when the pandemic struck in 2020, he returned from Spain and saw his mother struggling to handle increasing orders. He stepped in first to list their products online, and by 2022 he had committed fully, leaving his other pursuits to work alongside his mother.

Under their leadership, Namakwali—a venture formally incorporated as Yellow Hinsar Pvt Ltd in September 2020—has built a rich range of products deeply tied to Himalayan heritage. Their offerings include flavoured salts made by grinding rock salt with herbs like mint, garlic, ginger, and coriander; Pahadi mix masala and dry chutney powders; A2 Badri cow ghee from mountain-grazing indigenous cows; Pahadi honey; and even pulses and spices sourced from high-altitude farms.

Namakwali’s mission has always been more than commercial: it is fundamentally a social enterprise. The brand provides steady livelihoods to rural women in Uttarakhand, who grind the salt on sil-batta stones in their homes, bonding over shared traditions and laughter. This preservation of ancestral methods and the empowerment of women have been at the heart of Namakwali since its earliest days.

The break-through moment for the brand came when Shashi and Suvendu appeared on Shark Tank India, seeking ₹ 50 lakh for 5 percent equity. Their pitch highlighted not only their unique product range and early traction but also their mission of community empowerment. They struck a deal with Amit Jain: ₹ 10 lakh for 5 percent equity and ₹ 40 lakh of debt at 8 percent interest over three years.

Since the show, Namakwali has accelerated its growth. Their sales have surged from modest beginnings—₹ 5 lakh in earlier years—to reported revenues of ₹ 38 lakh in a recent fiscal period, with a healthy profit margin of around 17 percent. They continue to sell via their own platform and major marketplaces, while their story of tradition and empowerment resonates strongly with health-conscious urban consumers.

Despite the challenges of mountain logistics, scaling craft products, and maintaining authenticity, Namakwali remains firmly operational today. The mother-son duo balances business ambition with social values: Shashi steers production with her grounding in community work, while Suvendu drives the digital side and broader growth strategy. Their pantry staples—from flavoured salts to A2 ghee—are more than food products: they are a celebration of Himalayan heritage and a tribute to the women who quietly keep these traditions alive.

Through Namakwali, Shashi and Suvendu are writing a story that blends enterprise and empathy, proving that business can thrive while uplifting communities and preserving culture.

Written & Edited By:

Rajshree Upadhyaya