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These Harvard and Cambridge Grad Moms Left Lucrative Jobs to Make Babies Eat Healthy & Organic!

“Food for children in India looks almost medicinal, like that somehow has the doctor’s seal of approval. But why do we need to do that?” Shauravi Malik and Meghana Narayan found themselves wondering about the approach to children’s food as they struggled to find the perfect balance in taste and nutrition for their own kids. When their quest for healthy edibles turned up no satisfactory results, the duo turned mompreneurs with their own batch of nutritious treats.
Shauravi and Meghana are the co-founders of Slurrp Farm, a made-in-India organic food brand offering health and yummy treats for babies and kids.
Meghana and Shauravi showcasing Slurrp Farm products. Photo by Ashwani Nagpal
Before they plunged into the packaged food business, Meghana and Shauravi were super achievers in diverse fields. Armed with an MBA from Harvard Business School, Meghana—a computer science engineer by training and Rhodes Scholar at Oxford University—led the public health practise at McKinsey India. Shauravi, a St. Stephens and Cambridge University alumni—has worked for Sir Richard Branson’s Group Holding entity at the Virgin Group and JP Morgan in London.
The two met when one of Shauravi’s friends asked her to go for Meghana’s Diwali dinner. Their meeting turned into a long friendship, as the two women bonded over food, laughter and fun business ideas. As mothers, Shauravi and Meghana felt invested in raising awareness for healthy eating among children. They also wanted busy parents, like themselves, to find readymade options which are as nutritious—and delicious—as homemade food.
“We decided to make the baby cereals organic because we feel at that age group it’s critical to ensure that children eat organic,” they say. “We want to build and educate a sizeable group of parents in terms of eating organic and healthy, and then look at more varieties of shorter shelf life and seasonal snacking stuff, once our own customer base grows.”
To expand their kitchen adventures into a business was no cakewalk. Meghana and Shauravi invested time and energy into extensive R&D and understanding the nuances of what went behind conventional packaged food production and what Slurrp Farm could do differently. The two have spent their last three years sourcing on organic sourcing from various parts of India, interacting with experts in the field and also learning from their mistakes.
Following a long process of trial-and-errors, success and failures, including a batch of apple puree and palm sugar cookies that turned out to be neither affordable nor durable, Meghana and Shauravi emerged with Slurrp Farm a small but thoughtful kids food l