Philosophy &
Mission
Meld originates in metallurgy meaning to merge, to blend, to bring together. Founded in 2025 by the husband-wife, chef-farmer duo, Meld aims to bring together the people who grow our food, those who work with it and those who consume it.
As a culinary space with a restaurant, a bakery, a food museum and a preservation lab as its verticals, it aims to build resilient food systems with its hyper-traceable sourcing model.
Karan Thakker
Karan grew up in Bangalore and somewhere between agriculture classes at his school, a hands-in-the-soil experience lodged itself somewhere deep.
He trained at the Culinary Institute of America in 2012, staging at WD~50, Tertulia and Eleven Madison Park before returning to Bangalore in 2015 to join the opening team at Toast and Tonic. A pastry course at Le Cordon Bleu in London followed, then two months in Bologna learning whole animal butchery. Each discipline pulled him deeper into the full life of an ingredient, from soil to plate.
In late 2018, he opened Dezato, a gelato shop in London. Creating the best possible product meant tracing ingredients back to their source, but this time with a chef's eye and a supply chain's worth of questions.
His time at Fallow in London between 2019 and 2021 gave those questions a framework. A kitchen built around sustainability and accountability shaped how Karan thought about a restaurant's responsibility toward its ingredients and toward the systems that carry them.
He moved back to India in 2021, started a catering business and Meld began to take shape. Every chapter has brought him closer to the same question: how ingredients, the systems around them, and the people within those systems, shape what we eat and why it matters.
Anushka Neyol
Seven generations of her family have farmed the same land in a small village near Abohar, Punjab. Anushka’s grandfather put that history in her hands early, between the ages of seven and twelve, teaching her to graft rose plants, work with earthworms, knead the dough and make coriander-mint chutneys.
She left for Delhi in 2013 to study Economics and Management as a part of the University of London International Programmes and spent the years that followed moving across some of the more restless intersections of nature, science and design. Early childhood development, sustainable travel, slow fashion. Each venture taught her something about systems, about the gap between how things are made and how they are understood by the people who consume them.
The pandemic brought her back to the farm in Punjab. In October 2020, she founded Three One Farms as a way to bring her father's harvest to market, starting with NABI-MG, a nutrient-dense black wheat variety he had cultivated that season. What began as a passion project became an education in the distance between field and plate. The deeper she went into the wheat value chain, the clearer it became how much was lost in the space between production and consumption.
Three One Farms has since grown into an end-to-end supply chain operation, managing the growing and processing of over thirty varieties of specialty wheat, barley, rye and maize, supplying artisan bakehouses, chef-led restaurants and research institutions across the country.
At Meld, she brings every chapter of that arc to bear. The goal is impact, for the communities who grow our food, in how it is grown, in who it finally reaches and in what no longer gets lost between the two.
PRODUCER
PARTNERS
At Meld, we work only with partners who grow directly or source directly from farms, who make everything we do possible. Our grains come from Three One Farms, OOO Farms and Taru Naturals. Our dairy and poultry from Akshayakalpa Organics. Our unrefined sugar from Hakeekat FPO, our jaggery from Yarroway Farm. Kikui Farms, Spudnik Farms and Meld Farms bring us our fresh produce. Each one of our 25+ partners bring us closer to the system Meld was founded to build, one where the people who grow our food, cook it and eat it, are always part of the same conversation.