A Story Told through Food: Sagar Yadav on his Flavourful Journey from North India to northern Germany

“Food is more than nourishment; it’s flavour, it’s health, it’s culture, it’s emotion, it’s our connection to the earth and to each other. 

Coming from a family that had farmed for generations, the value of food was clear to me from a young age.The northern part of India gets plenty of sunshine, which meant we could grow wheat, barley, rye, and mustard seed. When I was young, we moved to the city, but every year for summer holidays we would go back to the village. I loved being there, it meant being close to my family and to nature.  

In the village, a big part of community revolves around food. The summers are so incredibly hot, during the day all the farmers gather under the shade of the village’s largest banyan tree. There we drink seasonal beverages and eat sweets. For generations, farmers have been gathering this way, sharing food and wisdom. 

I understand rural food culture from my time in the village. Later, when I began my bachelor’s degree in Food Technology and Management, I saw the industrial side of food in India.

My studies took me on a tour through India’s confectionaries, bakeries, dairies, and factories. Those years are saved in my mind as bursts of flavor: the warmth of freshly baked bread, the sourness of tamarind, the richness of chocolate, the aromas of tea leaves and coffee grounds. India has so much to offer culinarily. Still, after years of exploring regional spices and seasonings, I wanted to expand my food horizons. 

I began an international master’s program that took me from Belgium’s breweries to Portugal’s olive groves and vineyards, and finally to Germany. I learned the traditions of these places and saw the role food plays in these cultures. 

Impressed by Germany’s industrial prowess and technology, I decided to start my career here. I knew I really wanted to work in the startup space. Startups are fast-moving and you learn at a tremendous rate. You really see the impact you have in a startup as opposed to working in a huge company, where you are a cog in a big machine. 

When I came across Mushlabs, I was determined to join. The team, the vision, the innovation—everything Mushlabs stands for aligned perfectly with the passion and imagination I bring to food. At my final interview, I was sweating behind my ears. My time here has been incredible: I have so much freedom in my work and most importantly, I get to collaborate with great people. 

In March, I will go home for the first time in two years. India is one of the most culinarily diverse countries, with some of the boldest flavor profiles. It’s also a country searching for sustainable ways to feed 1.3 billion people.

I think our work at Mushlabs could provide a solution. The younger generation is interested in trying new things and there’s a growing consciousness about the environment. Like me, the new generation loves the flavors of home. At the same time, they are hungry for innovation.”