I was born and brought up in Madagascar. Back in the day, eating baked snacks was a unique tradition that we followed in our house. And so baking just happened to me when I was young. I saw my mother in the kitchen and was always curious about what she made. The food my mother cooked was always so tasty, from the fragrances to the spices, and other flavoursome ingredients. So, I would often love to see what my mother was cooking in the kitchen. 1973 was the year when things changed! I saw my mother baking and using the oven for making some delicious snacks from simple home ingredients. I was ten years old when I witnessed her concocting deliciousness in the kitchen, and by the time I was 13 years old, I developed a keen interest in experimenting and making something of my own. Later when I moved to India, I noticed how baking was a luxury. Not everyone had an oven to bake new recipes and enjoy them with family and friends. There was so much that could be done with baking, including the part where it gave us reason to celebrate as a family. This encouraged me to bake new recipes and it had become my passion. Later as I got married and had kids, I quickly realised the need to eat clean snacks rather than oily and fried foods which most of the kids of our neighbourhood were accustomed to eating. I didn’t want the same for my children, Smit and Shraddha.

To top that, my kids would not like to eat everything I gave them. They’d reluctantly eat ragi chapatis or eat halfway and leave it. This happened with other major ingredients too, like nuts and rice, and so on; which meant that all my efforts to nourish them were not working. But I also noticed how they loved the baked snacks and cookies that I would make for them; they gobbled every bite in a few seconds. So, I thought why not add some secret ingredients to nourish them without knowing it? This is how my experiments with baked recipes became even more interesting and I truly loved every moment because it was like an achievement for me. My kids were eating whatever I gave them happily; what more could I ask for? That’s how I came up with so many baked recipes that now I think it’s time to give this same wholesome love to the world and encourage richness in every bite.

Shraddha and I have grown up eating our mom’s baked recipes. Our mom maintained a clean snacking culture at home right from when we were infants. She made sure that whatever we ate, it would have natural ingredients and were wholesome. This is where we loved to gorge on our mom’s famous cookies. They were so tasty that we would finish it within minutes where my sister and I would fight for the last cookie on the plate. The best part was that these cookies were not just regular cookies that you found in bakery stores. They contained more natural ingredients like nuts and fruits, plant-based milk, refined flour, and rice flour and much more. The cookies were basically wholesome; they were not just butter and sugar, which made it all the more unique. Our childhood was filled with these baked goodies that became a huge part of our lives. I felt that sharing these amazing snacks with everyone would spread more joy, happiness, and introduce a clean snacking culture.

As we grew up, our eating habits had also changed and we stuck to more clean rather than junk or fast foods. We became more aware of our eating habits. My mom even played a huge role in my overall wellbeing and transformation as a kid with Cerebral Palsy. Thus, as a tribute to our mother’s love, our journey has led us to Mom’s Heritage. We want to share the wholesomeness of baked yummies and fill your world with happier snacking moments.