In the sparkle of her eyes lay grand ambitions, soon realized by Aditi Bhutia Madan as she embraced her culinary vision. It all began with a captivating Indian cooking television series, propelling her remarkable skills into the spotlight. Since that pivotal moment in 2013, her journey has been an unstoppable ascent.
Amul India MasterChef Season 3 marked a significant milestone for this young woman hailing from Darjeeling, the Queen of Hills. Despite a background in Japanese language and a 12-year career, Aditi’s passion for cooking surged forward unabated. Judged by luminaries like Chef Sanjeev Kapoor, Chef Vikas Khanna, and Chef Kunal Kapoor, her inventive culinary prowess earned her admiration and the affectionate title, “Momo Mami,” bestowed by Chef Vikas Khanna.
From employee to entrepreneur, Aditi’s story resonates as a beacon of hope for aspiring women everywhere. Her relentless pursuit of excellence transformed her humble beginnings into a tapestry of national and international accolades. Today, she stands tall as an inspiration for countless homemakers, illustrating how the simple act of cooking can elevate one to extraordinary heights.
Across the diverse landscape of Indian game shows, hidden talents emerge, and Aditi Madan shines as a prime example. Hailing from modest origins, her unwavering determination exemplifies the potential within every individual to reach for the stars.
Chef Aditi Bhutia Madan serves as a guiding light for women in small towns, showcasing the transformative power of talent and leadership. As the Founder & CEO of BluePine Foods Pvt. Ltd. and the visionary behind Yangkiez by Momo Mami, she embodies the essence of entrepreneurship.
In a candid conversation with The Interview World during the Bharat Intellectual Property Yatra 2023-24, Aditi Bhutia Madan reflects on her entrepreneurial journey in the culinary realm. She delves into the importance of innovation, authenticity, and nutritional value in food, offering valuable insights gleaned from her experiences.
Q: What specific innovations or advancements have you made within the realm of food?
A: Originating from the Himalayas, I emerged as a first-generation entrepreneur, nurtured in the vibrant tapestry of a Darjeeling family comprising 14 members. Following my stint on Master Chef season 3 in 2013, I embarked on a journey into food processing within the bustling landscape of Delhi NCR. This venture underscored the paramount importance of innovation in my endeavors.
Imbued with an insatiable appetite for innovation, I eagerly absorbed insights from a myriad of cultures and contestants across India. Drawing inspiration from these diverse experiences, I infused novel concepts into my culinary creations. Anchoring my efforts in the culinary heritage of the Himalayas, I focused on refining the timeless art of crafting momos and dumplings. This strategic alignment between innovation and tradition served as the cornerstone of my entrepreneurial vision, propelling me towards success.
Q: What factors led to the selection of momo as your primary product?
A: There were myriad motivations behind my decision, but two principal factors drove me forward. Firstly, I embarked on this journey fueled by an innate passion and a sense of purpose that found its expression through the humble momo. Recognizing food as a universal language capable of forging deep connections, I was drawn to its transformative power. Amidst a bustling market teeming with food options, I sensed an opportunity to redefine the narrative surrounding momos in India. Overcoming the prevailing stigma that branded them as mere junk or fast food became a personal mission.
Secondly, I saw a vast potential in harnessing the rich diversity of agricultural produce available in our country. This wealth of resources begged to be transformed into something tangible, sustainable, and nutritious. In this pursuit, momos emerged as the perfect embodiment of these ideals. Their versatility, coupled with their ability to accommodate a wide range of ingredients, made them the ideal canvas for culinary innovation. Thus, momos became not just a product but a symbol of culinary creativity and social change.
Q: What specific ingredients have you incorporated to enhance the nutritional value and health benefits of momos?
A: The market landscape is largely shaped by potato-based products, despite potatoes themselves offering little in terms of nutritional value. Additionally, the predominant culinary method for these products tends to be frying, which may not align with health-conscious consumer preferences. However, alternatives such as dumplings, exemplified by momo, provide a versatile canvas for a plethora of outer skin options, ranging from millet flour to immunity diabetic flour, jackfruit flour, pure wheat flour, and gluten-free cereals. This diversity allows for the incorporation of a wide array of agricultural produce into these dishes, which can then be steamed, thus preserving their inherent nutrient content and fostering healthier dietary choices.
Take, for instance, idli, often hailed as the epitome of wholesome fare, particularly in South India. Renowned for its simplicity and health benefits, idli is even recommended for cancer patients due to its gentle nature. Its adaptability makes it a viable option for replication across various regions, from rural villages to urban centers, utilizing locally sourced agricultural produce to craft nutritious offerings that cater to diverse palates and dietary needs.
Q: What additional factors beyond ingredients are crucial for preparing momos effectively?
A: Skilled artisans are essential contributors to our operations. We embrace a blend of fully handcrafted and automated techniques. However, my role as a promoter centers on advocating exclusively for handcrafted artisanal momos. This deliberate choice aligns with our commitment to fostering employment opportunities within the underprivileged sector. Presently, our menu boasts a diverse array of over 40 unique momo variations, each crafted with care and precision. Among them, eight products have been successfully trademarked, underscoring our dedication to quality and innovation. Additionally, we recently celebrated the publication of our first patent, with several more in various stages of development.
Q: What specific innovations or improvements have you introduced within the realm of supermarkets?
A: Indeed, our dedication to innovation is evident in the expansive range of over 40 variants we offer. Each product within our repertoire adheres to a specific standard operating process (SOP), ensuring consistency in quality, grammage, and size.
Within this diverse array, our products hold unique stories waiting to be savored. From the wholesome millet skin flowers to the nutty goodness of buckwheat skin flowers, and the innovative immunity-diabetic atta, engineered to cater to health-conscious consumers seeking sugar-regulating alternatives. Notably, our hemp momos stand as a testament to our commitment to unconventional yet delicious offerings.
One of our standout creations is the “bauzza,” a creative amalgamation of two beloved culinary delights: pizza and momos. Recognizing the enduring popularity of both dishes, particularly among younger consumers, we crafted the bauzza using our signature fermented dough. This innovative fusion has garnered attention and praise, further solidifying our position as pioneers in culinary creativity.
Moreover, our ability to tailor products according to the specific needs and preferences of our clientele underscores our commitment to customer satisfaction. Whether serving as B2B suppliers or through our Quick Service Restaurant (QSR) venture, Yangkiez by Momo Mami, we remain dedicated to providing innovative, high-quality culinary experiences that delight taste buds and exceed expectations.
Q: What opportunities exist for franchising your products?
A: At present, we’re being discerning with our support, opting for a highly selective approach. Our focus lies in cultivating partnerships with individuals who resonate deeply with our values and ethical principles. Therefore, our assistance is reserved exclusively for those who demonstrate alignment with our ethos. Conversely, we proceed cautiously in our strategic endeavors. As a first-generation entrepreneur, my journey has been one of hands-on learning, where practical experience precedes theoretical knowledge. This approach has shaped our methodology, allowing us to navigate the entrepreneurial landscape with precision and resilience, ensuring that every decision is rooted in our core principles and beliefs.
Q: What is your overarching vision for the future?
A: I aspire to elevate BluePine Foods Private Limited to the status of the premier Himalayan food processing company. This is one of our primary objectives. Additionally, I aim to foster employment opportunities for thousands of women, empowering them economically. I envision transforming artisans and skilled craftsmen into successful entrepreneurs.
Consider this: within my company, there was once an employee who experienced partial blindness. I took the initiative to train her as a skilled artisan and craftswoman. Today, she successfully operates her outlet. Our overarching mission extends beyond merely establishing BluePine Foods as a prominent brand. We are dedicated to cultivating an entrepreneurial ecosystem where artisans can seamlessly transition into tomorrow’s leaders.
