Aaditya Rauniyar, 25 along with two of his friends were having a difficult time finding internships at any foreign hotels last September.
As a hospitality students, instead of doing at least two 6 months long internships, or having a job related to the hospitality field, they were stuck with desk internships.

Later, they decided to create an opportunity for themselves and came up with the idea of ‘Swaadilo’.

“We offer unique and premium condiments which are MaLa Chili Oil: a Sichuan and Guizhou inspired chili oil with a Nepalese twist, as well as a dry achar called Badaam Khursani (groundnut and chili), available in fish and veg variants”, Rauniyar says. “These are inspired from Burmese shrimp pickles called Balachuang”, he explains.