A Bengaluru-based couple, Diya Krishnakumar and Adithya Natarajan, have transitioned from the IT sector to the food industry with their healthy meal subscription startup, Wellfed. The venture, which officially launched in September 2024, was established with an initial investment of ₹15 lakh sourced primarily from their personal savings.
The founders, both 28-year-old computer science engineers, developed the concept after experiencing difficulties maintaining healthy eating habits while working demanding jobs. Finding that existing subscription services often focused on elaborate cuisines rather than simple, everyday Indian meals, the duo decided to build their own model to provide nutritious, familiar food that does not feel like a restrictive diet.
The business has seen significant growth in 2026. According to the company, Wellfed generated ₹56 lakh in revenue between January and September 2026. The startup has served over 1,500 customers and delivered more than 55,000 meals since its inception. An early boost to their customer base came after a local nutritionist shared a social media post about their services, helping them acquire their first 100 subscribers.
Wellfed operates with a six-member team, including the founders, a nutritionist, a cook, a delivery person, and a steward. Their menu features a range of home-style dishes such as dal, aloo gobhi, jowar roti, and protein-focused preparations like chicken, paneer, and tofu. They also offer variety through items like biryanis and wraps.
Key facts
- The startup earned ₹56 lakh in revenue between January and September 2026.
- Founders invested ₹15 lakh from personal savings to launch the venture.
- The business has served over 1,500 customers to date.
- Wellfed has successfully delivered more than 55,000 meals.
- The company launched in September 2024 with a team of six staff members.
Background
Before launching their startup, both founders spent over three years working in the IT sector before leaving their roles to pursue an MBA. Their business idea was shaped by their personal struggle to balance cooking duties with high-pressure work environments, leading them to design a service that mimics the comfort and familiarity of home-cooked food.
Source: Livemint
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