By Shadan Muneer

In the changing foodscape that is increasingly getting conscious of both health and ethical consumption, Janani, the “Vegan Chef of Mysore” is a rising star.

Embracing a plant-based lifestyle, she has applied her philosophy to the culinary arts and launched her vegan concept food brand called “Athrini,” which is ranked amongst the Cleanest Food Brands in India.

Janani under her Athrini brand makes gluten- free, plant-based, refined sugar-free, pure and clean hand-crafted delights.

After years of working as a Corporate Lawyer, Janani’s deep interest in food and her devotion to mindful eating motivated her to change the way we think about food.

This journey led her to study plant-based culinary arts at the prestigious Le Cordon Bleu School in London, and hence Athrini was born.

In an interview with Star of Mysore, Janani shared insights into her innovative vegan food concept, which she has meticulously crafted. —Ed

Star of Mysore (SOM): From the lawyer’s black coat to the baking apron, take us through your journey.

Janani: Having studied at London School of Economics and being a Corporate Lawyer definitely stimulated me intellectually but over time it wasn’t providing me with the fulfilment I was seeking. I yearned for a career that resonated with my values; my love for animals and strong bond with nature eventually led me to study plant-based culinary arts in London. While Law is a part of my existence, “Athrini” truly defines me.

The goal of “Athrini” is to redefine how people experience desserts by proving that indulgence can be both nourishing and delightful. We aim to offer healthier eating options that make wholesome cuisine enjoyable, flavourful and satisfying. This journey has been incredibly rewarding.

SOM: You have an established legacy of being from a family of restauranters with your father owning the renowned RRR Group of Hotels. Has your family’s support & expertise been beneficial?

Janani: My father, G. Ravi Shankar has dedicated 43 years to the food industry and has provided me with valuable insights into the food industry, cost management and instilling an appreciation for customer value, while emphasising the importance of selecting high-quality ingredients. However, my culinary philosophy diverges significantly. I was raised on a predominantly plant-based diet, shunning sugary drinks and having little inclination towards meat, which is evident in my food brand.

SOM: What inspired “Athrini”?

Janani: My transition from the law to food was greatly influenced by my love for focused, wholesome and deliberate enjoyment. “Athrini,” which is based on the three ‘A’s — Athman (soul), Aarogyam (health) and Aikyam (harmony with nature) — was created because I want people to experience clean eating guilt-free and to balance health, nature and soul via food.

SOM: In addition to your studies in Culinary Arts, what other courses did you pursue to master this art?

Janani: I completed an online course in Food and Nutrition from Cornell University, USA. I have conducted extensive research and as an enthusiastic traveller, I have had the privilege of engaging with vegan chefs from various countries and gained valuable insights into veganism allowing me to develop my own unique culinary philosophy.

SOM: Your signature gluten-free sourdoughs are unique in India. Take us through the array of your other products & highlight the best sellers?

Janani: Our biscottis have emerged as the top sellers, crafted from millets, almond and rice flour. Additionally, we offer chocolate cookies containing 70 percent dark chocolate and buckwheat, ensuring they are gluten-free. Other popular items include tea cakes, shortbreads, nut butters and spreads such as beetroot hummus and mint spreads.

Yes, “Athrini” has excelled in creating gluten-free sourdough breads that no other brand does in India which possess a unique appearance and flavour that have attracted many customers to sample my offerings. Each product is crafted with a focus on taste and health.

SOM: “Athrini” has been recognised as one of India’s Cleanest Food Brands; with the popularity of plant-based options, what sets your products apart in terms of quality & taste?

Janani: We have mastered the challenge of combining plant-based, gluten-free and refined sugar-free ingredients, a feat no other café in Mysuru has achieved. While mass-market products often use additives for texture, we focus on letting our high-quality, thoughtfully combined ingredients shine, sourcing them from across India — cacao beans from Kerala and Rajahmundry, sweet potato flour from Odisha, chocolate from Ladakh, khandsari sugar from Mumbai and other wholesome ingredients from Organic Mandya, ensuring premium quality and right proportions are key to our offerings.

SOM: Is there a large customer base in Mysuru or do you serve clients outside the city? What marketing strategies do you use?

Janani: While the concept remains relatively niche in Mysuru, there’s a great opportunity to educate the public about this unique cuisine. Additionally, I do serve clients in Bengaluru, where the feedback has been encouraging. Given that baking products have a finite shelf life, we prioritise small batch production to ensure quality and avoid large-scale manufacturing.

My marketing efforts include leveraging social media, maintaining a robust network of contacts and participating in pop-up stalls at culinary festivals. Currently, we operate from a cloud kitchen and you can connect with us on Instagram @athriniofficial to discover the unique offerings.