Nomad Food Project

Aditya Rai and Advaith Inamke are Season 1's most culturally fusion-forward food founders two Pune-based food entrepreneurs who identified the universal Indian foodie problem (the country's condiment market was entirely dominated by sweet jams, peanut butter, and conventional chutneys, with no quality artisanal savoury spread or meat-based condiment available) and resolved to introduce savoury jams including bacon jam to India's growing community of globally informed food adventurers. The founders of this jam brand, Aditya Rai and Advaith Inamke, have asked for INR 40 lakhs in exchange for 10 percent equity of their company in Shark Tank India. "We are disrupting the jams market as no one has done savoury jams before us, especially not anything with meat and it's really amazing to see people try it for the first time and go nuts! That feeling can only be felt when the products themselves set you apart more than anything else."

Nomad Food Project is India's first artisanal savoury jam brand producing a range of globally inspired condiments that blend traditional jam-making techniques with bold, unconventional flavour profiles including bacon-based jams, meat-based condiments, and vegetarian savoury spreads targeting urban Indian foodies who have developed global palates through travel, digital food content, and specialty restaurant experiences but cannot find premium artisanal condiments in the Indian market.

Amount Asked: ₹40 lakhs Equity Offered: 10% Implied Pre-Money Valuation: ₹4 crore

Nomad Food Project's pitch was the first of Episode 34 (Finale Week Day 4) opening with food sampling: every Shark tasting India's first artisanal bacon jam, likely for the first time. The product sampling moment was the pitch's most commercially decisive element each Shark who tasted the product and found it genuinely delicious was a potential investor. The "disrupting jams" positioning calling out the absence of savoury jams in India's entire condiment market created an immediate category framing that gave the Sharks a clear mental model for the investment opportunity: first-mover in a globally validated food category that the Indian market had never seen. The Hyatt and Oberoi hotel partnerships gave the pitch institutional credibility these are not casual food enthusiasts; they are professional culinary establishments with rigorous quality standards.

Namita Thapar and Vineeta Singh formed the first coalition: ₹40 lakhs for 20% equity. Peyush Bansal, Aman Gupta, and Anupam Mittal formed a competing coalition: also ₹40 lakhs for 20% equity. Ghazal Alagh made an independent offer: ₹40 lakhs for 15% equity the best terms for the founders among all offers.

Namita and Vineeta make the first offer of ₹40 lakh for 20%. Peyush, Aman, and Anupam combine to also offer ₹40 lakh for 20%. Ghazal offers ₹40 lakh for 15%, but Namita suggests that Ghazal join them, to which Ghazal agrees. Ashneer also asks if he can join Namita's deal. After a brief discussion, the founders come back and accept the offer from Namita, Vineeta, Ghazal, and Ashneer for ₹40 lakh at 20%.

The final deal is Namita, Vineeta, Ghazal, and Ashneer for ₹40 lakh at 20%