Fresh capital to fuel expansion into new cities, strengthen technology, build manufacturing hubs, and enhance personalized food offerings
Gurugram-based hyperlocal fresh staples startup Anmasa has raised ₹30 crore (approximately $3.15 million) in a seed funding round led by Fireside Ventures, with participation from Blume Ventures, existing investors, and select high-net-worth individuals (HNIs).
With this latest investment, the startup’s total funding has reached ₹47 crore (around $5 million). The company plans to use the fresh capital to accelerate expansion, strengthen its technology platform, and scale its neighbourhood micro-manufacturing model across India.
Funding to Support Expansion and Technology
According to the company, the newly raised funds will be deployed to expand into new cities, establish additional manufacturing hubs, enhance its technology infrastructure, recruit senior leadership talent, and further improve product personalisation.
The investment comes less than a year after Anmasa raised $1.1 million in a pre-seed funding round co-led by Snow Leopard Technology Ventures, Veltis Capital, Blume Ventures, and Indigram Lab, along with participation from several angel investors.
Reimagining Fresh Staples Through Hyperlocal Manufacturing
Founded in 2023 by Yatish Talvadia and Shailendra Upadhyay, Anmasa is building a hyperlocal food brand focused on delivering freshly prepared household staples, including stone-ground flour, wood-pressed oils, and freshly milled spices.
Unlike conventional packaged staples that are processed and stored for extended periods, Anmasa manufactures products only after a customer places an order. The company operates neighbourhood micro-factories that prepare food in small batches and deliver orders within 90 minutes.
The startup believes this made-to-order approach helps preserve freshness, taste, and nutritional value while offering customers greater transparency into the production process.
Micro-Factories Double as Experience Centres
A key differentiator in Anmasa’s business model is its network of neighbourhood outlets that function as micro-manufacturing units, fulfilment centres, and customer experience hubs.
Customers can watch staples being freshly prepared after placing an order, providing greater visibility into the manufacturing process.
The company currently offers more than 30 varieties of grains, millets, and seeds, allowing customers to create customised multigrain flour blends and select grind textures suited to regional cuisines such as luchi, poori, and bhakri.
This personalised approach aims to combine traditional food preparation methods with modern convenience and technology.
Rapid Growth Across Existing Markets
According to Anmasa, its business has grown rapidly over the past year.
The company claims to have recorded 23-fold growth across its operations in Gurugram and Noida over the last 12 months, reflecting increasing consumer demand for freshly prepared staples.
Customer retention has also emerged as a strong indicator of engagement. Nearly 70% of the company’s direct-to-consumer revenue comes from repeat customers, while its highest-value customer segments spend more than ₹5,000 per month.
Additionally, Anmasa says that most of its neighbourhood stores have already achieved positive store-level EBITDA, demonstrating the scalability of its hyperlocal operating model.
Riding India’s Demand for Fresh and Personalized Food
As Indian consumers increasingly seek healthier, minimally processed, and locally prepared food products, startups are exploring new models that combine technology, manufacturing, and rapid delivery.
Anmasa’s hyperlocal micro-factory approach addresses this shift by enabling consumers to purchase freshly manufactured staples tailored to their dietary preferences instead of relying on mass-produced packaged products.
With fresh funding from Fireside Ventures and other investors, the company is now preparing to expand its footprint, strengthen its operational infrastructure, and bring its made-to-order staples platform to more cities across India.
By : Vanshika Tayal
