Unforgotten Brands: Everest Spices
The Everest journey began in the narrow lanes of South Bombay in a modest 200 sq. ft shop. Here, a young Vadilal Shah worked alongside his father, observing the meticulous care with which Indian women selected spices. He noticed something remarkable: India’s culinary landscape changed every 100 kilometres. With over 14 languages and 200 dialects, the taste preferences were equally diverse. Shah realised there wasn’t a single recipe for spice blends. Instead, every home had its own combination and flavour story. Listening to homemakers share their kitchen secrets, he began experimenting with spice blends himself—grinding, mixing, and testing until the aroma and taste was just right. Birth of a Brand: Registering Everest In 1967, Vadilal Shah officially registered the brand “Everest,” inspired by his dream to reach the pinnacle of success in the spice industry. Just a year later, in 1968, Everest launched its first three products: Milk Masala, Garam Masala, and Tea Masala. These blends b...