Rajshree Upadhyaya | Business Remedies | Priyasha Saluja began the journey of The Cinnamon Kitchen from a modest setup, carving out a distinct identity in the space of healthy snacking without compromising on taste. Diagnosed with PCOS at a young age, she became deeply aware of how traditional sweets and processed foods could negatively impact her health. Instead of completely giving up desserts and comfort foods, she started experimenting with clean ingredients to create indulgent options that could be enjoyed without guilt.
What began in 2018 as an Instagram page documenting her plant-based, gluten-free, and refined sugar-free recipes gradually started attracting people who were looking for healthier options that still tasted good. As interest grew organically, Priyasha realised there was space for a brand that could bridge the gap between nutrition and joy. In 2019, she officially launched The Cinnamon Kitchen as a business.
She started the venture with her limited personal savings and operated initially from a small kitchen setup. Early orders were baked in small batches, hand-packed, and delivered directly to customers-many of whom were managing lifestyle conditions or consciously seeking better food choices. This phase laid the foundation of the brand’s philosophy, prioritising ingredient transparency, clean labels, and uncompromised taste.
Over time, The Cinnamon Kitchen gradually expanded its portfolio, challenging the belief that healthy food has to be bland. Its offerings include plant-based cakes, vegan brownies, fudge, flourless almond butter cookies, vegan cheese chips, healthy spreads, and gluten-free packaged snacks. All products are made without refined sugar, dairy, or preservatives. These offerings found acceptance among a wide audience-from fitness enthusiasts and people with diabetes to families looking for better snacking alternatives. As demand increased, the brand shifted its operations to a commercial facility in Noida, scaled up production, and built a small team to support growth.
From a Bakery to a Fast-Growing Healthy Indulgence Business
By consistently reinvesting revenue into operations and marketing, The Cinnamon Kitchen moved beyond being a niche homegrown label. The brand entered online marketplaces, quick commerce platforms, and select offline retail stores, enabling it to reach customers across multiple Indian cities. Revenue saw steady year-on-year growth, and the brand built a loyal customer base that valued both taste and trust.
Priyasha’s role also evolved-from being a baker and content creator to a founder overseeing product development, branding, and strategy. In 2024, she gained national recognition when she appeared on Shark Tank India Season 3. She pitched The Cinnamon Kitchen for Rs. 60 lakh in exchange for 2% equity, positioning the brand not just as a bakery but as a rapidly growing healthy indulgence business.
The sharks sampled the products and appreciated their quality and differentiation, while raising questions around scalability and packaging. After negotiations, Aman Gupta invested Rs. 60 lakh for a 5% stake, validating the brand’s potential and providing strategic support for its next phase of growth.
Focus on Modern Packaging, Clear Nutrition Information, and Stronger Shelf Presence
Following its appearance on Shark Tank, The Cinnamon Kitchen underwent a significant brand transformation. The company refreshed its identity to transition from a boutique bakery into a larger healthy snacking brand, with a strong focus on modern packaging, clear nutritional information, and improved shelf visibility.
While staying aligned with its clean-ingredient promise, the product line was streamlined and optimised for scale. Today, The Cinnamon Kitchen is fully operational and continues to expand its reach across digital and retail channels. The brand is consistently innovating within the healthy snacking category while staying true to the values it was founded on.
From a personal health journey to becoming a nationally recognised, shark-backed brand, Priyasha Saluja’s story reflects the evolving preferences of Indian consumers, who now seek food that delivers nutrition without compromising on taste.
