About Sarvangi Shah
We started Mandala Organic Kitchen in 2017 when we noticed that Mumbai did not have enough healthy, organic food. Our extensive travels across Asia introduced us to culinary experiences like never before. We got a chance to eat food that felt right for us and also tasted great! It was only a matter of time until I quit my corporate job as the head of marketing for a luxury spa & salon chain and joined forces with my husband Mikhel Rajani to create happy organic bowls, inspired by our world travels but created with local Indian ingredients with a strong emphasis on vegan and gluten-free recipes.
The brand today is popular amongst those looking for incredible food to substantiate their fitness goals, eat better and/ or have their taste buds tickled with flavours from across Asia.
We love good food. When we experienced organic food, we were amazed at its superior taste. FOOD AS IT WAS MEANT TO BE. Far from being a fad, we see ORGANIC as the way all agriculture was, especially in India with Vedic farming as our heritage. With ORGANIC we are not following new western trends but going back to our roots.
We decided to combine organic ingredients with food designs from different cuisines together along with traditional nutrition and bring it to your doorstep for your daily consumption. You will, of course, taste the deliciousness, which is the result of not just organicness but care taken for your health in the salt, oil, cereals, all in their unrefined whole version. We even ensure that pots and pans used are only iron, brass or steel. We use only wooden ladles & do not use microwaves at all! We make all our food from scratch including our bread. We bring you as much variety, including forgotten foods, as possible to provide as many nutrients as possible to benefit you. It is a MANDALA of all these factors that leads to our meals not only being exceptionally good but also bringing you some satisfaction at the cellular & soul level.
About Kavita Mukhi
I was making plans for my life when life drew a plan for me. As a little kid, I was brought up by parents who did not fuss around me at all and only when got ill, my mother would prepare some home remedies in her kitchen. My grandmother spent most of her time creating treasures out of waste. My mom cooked all our meals & my father never liked eating outside. Later on, a son was born to me who turned out to be colicky and with conflicting advice from all over I was thrown headlong into an unknown world of nutrition and now after almost three decades, I can make some sense out of it.
Mikhel Rajani - CEO
Former Management Trainee at Cafe O, Hong Kong - worked in the kitchen operations and food production. Production head at Seventy Event Management Group.
Attained a BBA Honours from University of Windsor Odette Business School.
Davide Cananzi - Head Chef
With over 15 years of experience in the hospitality industry, his last Stint was as the Head Chef of JW Mariott, Mumbai.
He has worked in various capacities at Hyatt Regency Kolkata and the Park Hotel, among others.
Sarvangi Shah - CMO
Was a part of the founding team at NYKAA and has vast experience in Marketing & Branding.
Prior to RFSH, she was at Sanghvi Brands, managing the marketing for their various Spa & Salon brands countywide.
She has a masters degree from the University of Warwick.
Kunj Shah - Digital Marketing Lead
Over 2+ years of experience in FMCG industry in leading marketing positions. Prior to RFSH, he was working with True Elements - a health foods brand dealing in snacks and natural supplements as Lead Digital Marketing.
Commerce Graduate from Somaiya, Mumbai University.
Rohit Rane - COO
Over 7+ years as Head of HR and Operations at Midas Touch Exports, and 4+ years in HR and Operations role at a reputable B-school.
Did his MBA(HR) from SIES Nerul and B.E (E & Tc).
Over 14+ experience in Hospitality, past experience includes Apprentice Chef at Taj Sats Air Catering, Comm I at P&O Cruise and LPQ.