“What started as a dad’s concern in the kitchen turned into a purpose-driven brand redefining indulgence across India.”
1. From cricket to cafés — how would you sum up your journey so far?
It’s been anything but linear—and that’s what’s made it so fulfilling. I started as a cricketer, which taught me the value of discipline and performance early on. Then I moved into IT, where I built Appoids Tech Solutions from the ground up and scaled it to ₹50 crore in revenue. After that, I ventured into fitness with Transform Fitness, which was later acquired by the Apollo Group.
But everything changed during the pandemic. Life slowed down, and I found myself baking desserts for my daughter. That small, personal moment became the seed for Yummy Bee. If I had to sum it all up, I’d say it’s been a journey of transformation—driven by purpose, shaped by personal experiences, and constantly evolving with each chapter.
2. What made you leave a ₹2 crore role at Apollo to start Yummy Bee?
Purpose. That’s really the core of it. On paper, everything was great at Apollo—a stable, well-paying role with clear growth. But deep down, I felt something was missing. I wasn’t building something that truly resonated with me.
During the pandemic, I began experimenting in the kitchen—trying to make sugar-free, maida-free desserts for my daughter. What began as a father’s concern turned into a vision. I saw a gap in the Indian food space for something that tasted great and was actually healthy. I realized if I didn’t take the leap then, I might never do it. So I stepped out of my comfort zone to build something that truly mattered.
3. How did your daughter inspire the idea behind Yummy Bee?
She was the spark—the reason it all started. Like any parent, I was worried about the amount of sugar and processed food she was consuming. So I began making healthier alternatives at home—sugar-free brownies, millet-based cakes—just things I wanted her to enjoy without compromising on health.
To my surprise, she loved them. And I enjoyed making them. That’s when a thought struck me: what if food like this wasn’t the exception but the norm? That simple question became the foundation of Yummy Bee. It’s not just a brand—it’s a father’s promise turned into a larger mission.
4. How did Yummy Bee carve its niche in a market full of indulgent cafés?
By being unapologetically different. While most cafés focus on indulgence, we redefined what indulgence could mean—without sugar, maida, or preservatives. We didn’t follow trends; we created a new category: guilt-free indulgence.
Our philosophy—VLOGS (Vegan, Low-calorie, Organic, Gluten-free, Sugar-free)—isn’t a fad. It’s our DNA. From millet-crust pizzas to almond rocks and sourdough bread, everything we offer is built around that ethos. People connected with the authenticity. They didn’t just want to try something new—they were ready for it. We didn’t compete. We created.
5. What’s your advice for entrepreneurs who want to build purpose-led brands?
Start with honesty. Purpose isn’t a marketing strategy—it’s something you believe in so deeply that you’re willing to risk everything for it. When I started Yummy Bee, I wasn’t thinking about funding or valuations. I was thinking about my daughter and what she was eating.
That clarity became my compass. So my advice is this: don’t chase trends—chase truth. Solve a real problem. Stay anchored to your ‘why’. It will guide you when things get tough—and they will. But purpose gives you resilience and the conviction to build something meaningful.
6. What makes Hyderabad a strong base for a food startup like yours?
Hyderabad is a melting pot—culturally rich, cosmopolitan, and open to new ideas. There’s a strong appreciation for food here, but more importantly, there’s a growing demand for healthier options.
People are becoming more mindful of what they eat, and Hyderabad offers the perfect testbed—diverse demographics, varied palates, and an evolving urban lifestyle. The startup ecosystem is supportive, infrastructure is solid, and costs are more manageable than in cities like Mumbai or Bengaluru. For us, it’s been the perfect launchpad—both strategically and emotionally. It feels like home.
7. What’s next—franchising, funding, or national expansion?
All of the above. We’ve already raised $3 million across two rounds, and we’re using that capital strategically—to scale operations, strengthen our supply chain, and launch FMCG products like millet puffs and almond rocks.
Expansion is a major focus. We’re entering Mumbai and Bengaluru next, aiming for 20 outlets by the end of the year. Franchising is in the pipeline too, but we’re being very intentional about it. We’re looking for partners who align with our philosophy, not just the business model. The big vision? To make guilt-free indulgence accessible across India—and eventually, globally.
8. Quick one—if you were a Yummy Bee dish, which one would you be and why?
I’d say the Double Chocolate Brownie—because it surprises people. At first glance, it looks like a regular dessert. But when you taste it, it’s rich, satisfying, and somehow… healthy?
That’s how I see my journey. On the surface, I might seem like the tech guy or the cricketer. But beneath it all, there’s always been a desire to create something meaningful. Like the brownie, there’s more than meets the eye. And that contrast—that unexpected depth—is what makes it special.
Bio:
Sandeep Jangala is the Founder & CEO of Yummy Bee, a health-conscious food brand valued at ₹100+ crore within 18 months. A former U-19 cricketer and serial entrepreneur, Sandeep has built ventures across IT, fitness, and now food. After leading his tech company to ₹50 crore revenue and selling his fitness startup to Apollo, he launched Yummy Bee—born from a father’s desire to give his daughter better food. Focused on VLOGS (Vegan, Low-calorie, Organic, Gluten-free, Sugar-free), the brand offers millet-based, sugar-free treats and India’s first 22-variety gluten-free pizza line. His journey blends innovation, empathy, and purpose-driven growth.
Interviewed by: Shantanu Singh
Edited by: Shantanu Singh
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