Sagar spent his career telling stories through wine. But the real terroir that called to him wasn’t in a European vineyard — it was back home in the mountains of Uttarakhand.
A trained sommelier, Sagar had worked with winemakers around the world. He noticed something surprisingly familiar: the growing conditions — altitude, soil, climate — were nearly identical to those in his native India. That connection sparked an idea.
“What if we could bring the same care and storytelling to Indian herbs that winemakers do with grapes?”
The result was Shunya India, a wellness brand blending ancient knowledge with modern science. Its standout product? India’s first Black Turmeric (Kali Haldi) Latte — a pain-relieving, gut-boosting infusion made from a root with the highest curcumin content found in nature.
But this wasn’t just a product innovation. It was a philosophy shift: respecting the farmer as much as the formulation. Shunya India sources directly from Himalayan growers, reviving biodiversity and community economics in the process.
Sagar’s journey proves that you don’t have to choose between tradition and innovation — if anything, the future of wellness depends on both.
From sommelier to startup founder, his pivot reminds us: great stories are meant to be brewed slowly, but shared widely.
