Nearly 3,000 loyal B2B customers across the world use Karamat products in their kitchens.
Every food brand today talks about quality— the quality of ingredients used, the quality of technologies implemented, and the quality of human resources employed to execute and deliver the end-product.
While the Indian food brand Karamat does all of the above, it also believes that quality isn’t restricted to government-accredited certifications and labels. For Karamat, quality is about creating a conscious product for its customers— a product that envisions purpose, convenience, safety, and flexibility.
As a B2B brand, Karamat’s customers are primarily chefs. Nearly 3,000 loyal B2B customers across the world use Karamat products in their kitchens, and the delicious, ready-to-make food formats have helped chefs save time, effort, and money, while eliminating food wastage— a cause that’s been close to the brand since its inception.
Food scene before Karamat
Mahesh Padhiyar, Chairman of FSIL, the company that owns Karamat, had a customer-centric vision even before the brand was conceptualised.
Back in the 90’s, Padhiyar owned a small family-run grocery store. His customers comprised households as well as restaurant owners. During those days, there were only a handful of restaurants in the city, and the culture of eating-out was not in vogue. The restaurant owners had to personally come to the stores to purchase grocery, dairy, and meat. Noticing this purchase pattern, Padhiyar decided to go the extra mile and offer door delivery service for restaurant owners who purchased in bulk. This resulted in sales skyrocketing for Padhiyar’s business, while offering convenience and comfort for restaurant owners. Padhiyar’s objective was to make it easier for restaurant owners to seamlessly run their business.
With a long list of restaurant clients, Padhiyar decided it’s time to scale the business to new heights, and his vision was to offer convenience and flexibility on an even grander scale.
The birth of Karamat
In 2007, Karamat was born to cater to the needs of chefs. In the early years, the ready-made paste and gravy created by the brand were frowned upon by chefs. It took years of experiments to ensure that the chefs embraced the products made by Karamat.
Today, Padhiyar has smartly solved most of the challenges haunting the restaurant industry—such as operations and procurement to food cost management and kitchen hygiene.
“The most important thing which I think that Karamat products have contributed to is the elimination of food wastage. A morsel of food wasted is also the wastage of all the hard work, time, and effort put in by farmers and the people who toil day and night in manufacturing units and supply chains to ensure that healthy food is served to you on your plate. With Karamat’s products, we are doing our best to eliminate food wastage,” he says.
His son Swetal Padhiyar, Director of FSIL, has made the family proud by adhering to the same old-school values.
“At Karamat, one life lesson that I have learned is ‘One should only produce and sell those kinds of products that he himself would love to consume.’ My father taught me that being in the food business, our products should spell quality at every level. It should be made in a way that it’s suitable for a two-year-old baby as well as a 70-year-old grandmother. Therefore, if you are not your first customer, you will never find the right customer for your products or offerings,” says the young director.
This year, the chef community could look at new products from Karamat, including traditional gravies from several regions across India, dessert mixes, and base gravies for Asian and Chinese cuisine.
The brand also has plans to expand to Canada, Australia, UK, Maldives, and Mauritius.