Lakshmi Muralidhara, 31, is deeply involved in preparing for the upcoming 10-day Onam festival. From making sharkara varatti (banana candy), narang achar (wild lemon pickle), and the savoury banana chips that are essential to the celebrated sadya meal, she is busy helping the cooks with these traditional delicacies.
At their small manufacturing unit in Kerala, Lakshmi often refers to her mother’s handwritten recipe book, a cherished guide that reminds her of how important this food startup has been in her life. She was only 10 years old when her mother Vinaya P G began the business, selling Kerala and Konkani delicacies. After school, young Lakshmi eagerly anticipated tasting the day’s specials, a tradition that continues to inspire her today.
“Amma loved cooking and would make all kinds of snacks, from rava laddu to unniyappam — traditional Konkani and Malayali treats like banana chips, and syrups made from pineapple, mango, and other seasonal fruits,” she recalls.
“I was always excited to see what she had made each day — whether it was something sweet or savoury,” she shares, adding, “I’d help her with packing and deliveries, a routine I continued even as I grew older. While she managed most of the manufacturing, I would attend exhibitions to sell the products and assist her with sales and marketing.”
Lakshmi says this business gave her mother a purpose in life. “She loved cooking and serving food to others. She never let anyone leave without eating, whether they were relatives, neighbours, or house helps,” she adds.
The venture was so close to her heart that even on her hospital bed, as she battled for her life, her primary concern was the business. “Amma tested positive for COVID-19. In her last conversation with the doctor, she spoke about the business and shared plans for a new recipe. Even in her final moments, all she could talk about was cooking and her company,” Lakshmi recalls.
After losing her mother in 2021, Lakshmi, who also works as an audit manager, made the brave decision to carry on her mother’s legacy. It was not just about continuing a business; it was about honouring her mother’s memory.
“I couldn’t bring myself to close down what she had started. Also, this business provided employment to a few women from low-income backgrounds, whose husbands didn’t work at all. I didn’t want to let them go, especially when the pandemic made jobs hard to come by. I wanted to keep her dream alive,” she adds.
Legacy born out of a mother’s love for cooking
In 2021, Lakshmi transformed her mother’s business into ‘Lakshmi’s by GSB’ (Gowda Saraswat Brahmins), based out of Thrissur. With a blend of tears and laughter, she poured her heart into revitalising the venture, breathing new life and purpose into it. As she stepped into her mother’s shoes, Lakshmi took charge of the brand’s operations and worked tirelessly to expand its reach.
Every product from Lakshmi’s carried the essence of her mother’s love and dedication — a testament to their unbreakable bond.
Despite the initial challenges of production and distribution, she persevered and drew inspiration from her mother’s handwritten recipes and the loyal workers who had been with the brand for years. Lakshmi ensured the taste and consistency of food items remained the same. For this, she continued to manufacture authentic food items using natural ingredients and minimal preservatives.
Currently, the brand offers a wide range of snacks, syrups made from seasonal fruits — including star fruit, pineapple, beetroot, orange, and mango — and spicy pickles made from kanthari mulaku (bird’s eye chilli). Each item, Lakshmi says, carries forward the culinary tradition that was once the heart and soul of the brand.
“We made sure to stick to the original recipes, use traditional methods of preparation, and maintain a personal touch in every product,” she adds.
Lakshmi aimed to take the brand to newer heights. Sharing the strategy that expanded the business, she says, “Amma wanted to take the brand on a bigger pan India level. So, through a combination of local sales, online presence, and social media marketing, we were able to reach a wider audience beyond its origins in Thrissur.”
With a growing customer base across Kerala, Karnataka, Tamil Nadu, Mumbai, and Odisha, the brand’s sales have seen a significant upsurge. Last year, according to Lakshmi, it clocked an annual revenue of Rs 12 lakh, catering to 500 customers per month. “In 2021, we hardly made Rs 3 lakh, but today, there has been a good growth in sales,” she adds.
Radha Krishnankutty, who has been working with Lakshmi’s by GSB for the past 20 years, tells The Better India, “Vinaya was a smart and hard-working woman who had a clear vision of taking the business to new heights. When her daughter Lakshmi took over, she ensured that the business grew exactly the way her mother had imagined. For me, this work is more than just a job; it’s a way to honour Vinaya, who was like a teacher to me. I feel we have been able to carry on our teacher’s dream, and I hope she is proudly watching us from heaven.”
Meanwhile, this business has brought immense contentment to Lakshmi. “It has brought me closer to my mom, even though she’s no longer here. I sense that she’s watching over us as we work. Whenever I attend exhibitions, local people recognise me and express pride that I’ve kept the business alive in her memory. In some way, I believe we’re making her proud, and that belief keeps us going,” she shares.
Edited by Pranita Bhat; All photos: Lakshmi Muralidhara.
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