Old wisdom.
New food. Made for India.

Thirty years in Indian pharma taught Laxman one thing that has nothing to do with medicine: quality is never negotiable, and neither is the discipline to build something that lasts. He spent two decades building and running a 500-person pharmaceutical business from the ground up, before deciding his next chapter would be spent on something closer to home — literally. A snack made the way his own kitchen made it, built with the same rigour he brought to every business he's run. Laxman brings Bionua the one thing most food startups never have on day one: someone who has already built, scaled, and led at a level most founders spend a lifetime chasing.

Simran trained as a pharmacist before she trained as a food scientist — a combination that makes her almost incapable of cutting corners on a formulation. Between a pharmaceutical sciences degree and a master's in food technology from RMIT Melbourne, she's worked everything from flavour compounding to quality assurance to the early-morning shifts of an actual bakery — the kind of hands-on food experience that no textbook gives you. At Bionua, she's the reason every batch is genuinely clean label, not just labelled that way — the one in the room asking "can we actually prove this" before anything goes on a pack.

Jayadev spent eight years on factory floors in Australia and India, where he learned that quality is never an accident. It is discipline, repeated every single day. He came home to Coimbatore with one purpose: to put everything the world taught him to work for the country that raised him. As a first-time founder, he is building Bionua to create honest Indian food, to build something that gives back to society, and to grow a brand people can trust, market by market, retailer by retailer, one promise kept at a time.