I spent over a decade at some of the largest newsrooms in the country. In 2017, I decided to pursue my childhood obsession of concocting teas and botanicals, but through Kombucha.

I had been brewing Kombucha at home since 2016 and thought it would make for a good addition to cafe menus in Mumbai, and so I started supplying HappyBooch by the litre to local cafés in Mumbai before I was approached by a farmers market organiser to put up a weekend Kombucha stall.

I went with a few dozen bottles and they sold out immediately giving me my first set of loyal customers. In early 2018, I pitched HappyBooch to retailer Nature’s Basket and they were happy to stock them on store shelves, making me a fulltime Kombucha entrepreneur.

HappyBooch makes authentic Kombucha the old-school way relying on slow fermentation - which means an all glass fermented and bottled beverage that’s packed with natural probiotics and the goodness of botanicals, barks, fruits in their natural form. Running a glass bottled beverage business is a lot of hard work and comes with its own challenges but the demand and the love of our partners and customers keeps us happy and truly motivated.

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