Science graduate Sangkhirtana Rama Rao ended up at a junction in the wake of finishing her examinations last year. That was the point at which a chance to go into business fell into her lap.
The 25-year-old took up an online innovative course under the Rapid Youth Success Entrepreneurship program, a neighborhood examination and social-outreach undertaking to engage youth through business.
Toward the finish of the course she needed to make a pitch for a business, and was told she would get subsidizing assuming her proposition was supported.
“I chose to pitch a vegetarian frozen yogurt business as I understood there was an absence of such choices on the lookout,” she tells FMT.
Causing her a deep sense of shock, her proposition was endorsed. So Sangkhirtana got breaking on her endeavor, trying different things with various flavors and attempting to get the consistency right.
Sangkhirtana clarifies that “patcha” signifies “green” in Telugu and Tamil, which appeared to be fitting as the majority of her items are produced using cashew milk and come in eco-accommodating bundling.
On her choice to make just sans sugar frozen yogurt, she says her dad’s wellbeing was a major element.
“My dad is diabetic and I needed him to have the option to partake in a 16 ounces of frozen yogurt without stressing,” she says, adding that she utilizes priest organic product sugar or xylitol as a sugar substitute.
Her starting reach comprises of pisang goreng, dried up coconut, red bean coconut, dates, and dim chocolate flavors.
“I attempted to add a Malaysian wind to oblige the nearby sense of taste,” Sangkhirtana says. Her bet paid off, with the pisang goreng and dried up coconut being her blockbusters
Furthermore in March, she dispatched her new business, Patcha Natural Ice Cream.As she kept on trying different things with new flavors, Sangkhirtana added masala chai – including a tea-and-zest blend she mixes herself – and mango limau sorbetto to the menu.
Related to Deepavali recently, Sangkhirtana presented three new frozen yogurts highlighting the happy Indian treats “jalebi”, a sweet pretzel; the sugar-and-flour-based “ladoo”; and “palkova”.
This reach, accessible until the month’s end, has both veggie lover and non-vegetarian choices.
“It was hard for me to keep away from dairy milk in these frozen yogurts, particularly the palkova, as it is a milk-based delicacy,” she clarifies.
What’s more with Christmas around the bend, Sangkhirtana shamelessly implies that two Yuletide-themed flavors will be rising up out of her kitchen soon, so remain tuned!
She likewise makes custom flavors like peanut butter and chocolate, and Nutella, upon