Aakash Kandoi: Preserving a 1938 legacy while taking Gujarat’s flavours global

(Jul 29, 2026) For fourth-generation entrepreneur and chef Aakash Kandoi, leading Jagdish Farshan is not about reinventing a brand built in 1938. It is about protecting its legacy while taking Gujarat’s iconic snacks to the world through quality, consistency and thoughtful innovation.

Few foods are as closely associated with Gujarat as farshan, the collective term for the state’s diverse range of savoury snacks. It was this rich culinary tradition that eventually drew professionally trained chef Aakash Kandoi back to his hometown of Vadodara. As the fourth-generation managing director of Jagdish Farshan, founded in 1938, Aakash inherited more than a family business. He took on the responsibility of preserving a legacy that generations have trusted while preparing it for the future.

That philosophy shapes every decision, from maintaining the taste and consistency of traditional namkeens and sweets to building modern manufacturing, retail and export systems that allow the brand to expand globally without losing its Gujarati identity. Today, Jagdish Farshan operates 25 outlets and exports to more than 20 countries, taking favourites such as Bhakarwadi and Lilo Chevdo to customers around the world.

In 2025, the company opened its first retail outlet in Canada, marking a significant milestone in its international expansion. According to Aakash, the move was driven by the growing Indian and Gujarati diaspora and the opportunity to serve freshly prepared snacks alongside its packaged products, offering customers abroad the authentic taste and freshness associated with the brand.

 

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Finding his own identity

The first kitchen that shaped Aakash Kandoi was not a fine-dining restaurant but the kitchens and factory floors of his family’s business.

My great-grandfather founded Jagdish Farshan in 1938, and for nearly nine decades our family has made traditional Indian snacks and sweets that have become part of people’s celebrations and everyday lives.

Aakash Kandoi

Despite growing up around the business, he never felt obliged to join it immediately. “I wanted to build my own identity first, make my own mistakes and prove myself before returning to something already built over generations.”

That decision led him to pursue a career as a chef. After completing his culinary education, he worked abroad, gaining exposure to international cuisines, cultures and world-class kitchens before deciding it was time to return home.

Lessons from professional kitchens

After completing his culinary education, he worked in professional kitchens across Singapore and the UAE, including properties operated by Four Seasons Hotels and Resorts, Marriott International and IHCL, before returning to Vadodara to join the family business. “Every kitchen I worked in had its own style, but one thing was constant everywhere: people respected quality, hard work and consistency,” he tells The Global Indian.

Ironically, it was living overseas that deepened his appreciation for Indian cuisine.

The more I travelled, the more I appreciated Indian food. Being away from home made me realise how rich our food culture is and how much potential Indian snacks and sweets have to go global while staying authentic.

Aakash Kandoi

Jagdish Farshan in the initial days of its operations | Photo Credit: Aakash Kandoi

Earning trust before leading change

Moving from the structured world of professional kitchens to a multi-generational family enterprise proved to be the biggest transition. “As a chef, your job is to deliver every service perfectly. Running a business meant suddenly thinking about manufacturing, retail, exports, technology, finance, people and long-term strategy.”

Many employees had spent decades with the company, so he resisted the temptation to introduce immediate changes. “I couldn’t walk in and start changing everything, so I spent time learning, working across different parts of the business and listening more than I spoke. That helped me earn trust before trying to bring change.”

Taking Gujarat to the world

Today, Aakash is helping lead Jagdish Farshan into its next phase while remaining committed to the values that built the brand. “Our goal has been simple: keep everything people love about the brand while preparing it for the future.”

Over the past few years, the company has expanded across India and internationally, strengthened exports, opened international retail stores, invested in technology and introduced healthier products made with avocado oil while preserving the traditional recipes and quality that customers associate with Jagdish Farshan.

Recognition among the Forbes India Select 200 was a significant milestone, though he sees awards as markers of progress rather than destinations. Growing internationally while balancing tradition with innovation has not been without setbacks.

“There have been times things worked and times they haven’t. Every challenge taught me to be patient, listen more, stay calm under pressure and focus on the long term instead of chasing quick wins.”

Working across countries has also changed how he defines success. “Earlier, success meant personal achievement. Today, I believe it’s about building something that lasts, creating opportunities for people, building a strong team and leaving the business better than you found it.”

 

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Staying rooted while thinking globally

His advice to aspiring chefs is to respect the basics, stay curious and never think that you know everything. “Travel if you get the chance. Every culture teaches you something new. The best chefs are the ones who keep learning throughout their lives,” he remarks.

Working abroad taught me that our traditions are our biggest strength. We don’t have to become someone else to succeed globally. We simply have to present the best version of who we already are.

Aakash Kandoi

Away from work, he enjoys golf and padel, sports that reinforce the value of consistency and continuous improvement. He is also an active member of Round Table India, and its “Freedom Through Education” initiative builds classrooms and schools for underprivileged children.

“It reminds me that success shouldn’t be measured only by business achievements but by the difference we make in other people’s lives.”

Looking ahead, his ambition is clear. “I want to build Jagdish Farshan into one of the world’s most respected Indian food brands, so that people everywhere experience Indian snacks and sweets with the same pride we feel in India. My hope is that when the next generation takes over, they inherit a business that’s stronger, more relevant and ready for the future,” he signs off.

• Follow Aakash Kandoi on LinkedIn 

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