While Indian sweets have a deep emotional connection with the masses, they were often limited to traditional festivals and old-fashioned shops. Founders Sameer Seth and Yash Bhanage noticed a significant market gap in 2020: the younger generation still craves Indian flavors but is more attracted to the premium packaging and aesthetic appeal of Western desserts.

To solve this, they launched Bombay Sweet Shop, a brand that blends heritage with modern innovation. Their “wild” creations—like Kesar-Ilayachi Barfi, Thandai Truffles, and Chocolate-covered Rasgullas—turned traditional mithai into a luxury experience. Their scaling strategy is particularly brilliant: they use their physical restaurant as a laboratory to test new flavors. Once a creation receives high praise from customers, it is immediately converted into a D2C (Direct-to-Consumer) product and shipped across India. This data-backed approach has helped them scale into a ₹100 Crore empire.

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