1:05:51

Interview of Tarun Ahuja (founder of a mushroom-focused food brand) about his journey from IT/education to starting a cloud-kitchen in Meerut. He explains product choices (medicinal/gourmet mushrooms, oyster/shiitake), early testing and pricing, building systems and automation, staffing and hours, sales channels (Zomato/Swiggy/direct), community/mentorship impact, emotional backstory, customer feedback handling, and plans for marketing, grow-bags, merchandising and franchising.

Questions this video answers

आड फंजय (also mentioned: जूसी फंगी as another registered brand)

3 staff; typically from 7:00 AM to 10:30 PM (approx.)

On-book orders reported ~2,000; estimates of total completed orders between 5,000–7,000

Reached ~12 lakh (INR) in business; also references crossing 1 lakh rupees/month in sales for some participants

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