From Sonipat to the world: DryM Foods bringing 'ghar-ka-khana' to Indian students abroad

Founded by mother-daughter duo Mrinalini and Aayushi Jain, Sonipat-based DryM Foods is redefining ‘ready-to-eat’ food through freeze-drying technology—bringing authentic Indian home-cooked meals to students, travellers, and families across eight countries.

When Indian students head abroad for higher education, homesickness often manifests first in their food cravings. In 2024 alone, close to 7.6 lakh students moved overseas for education. As of last year, 13.35 lakh Indians were pursuing higher studies abroad—over 13 lakh of them in the United States.

A sit-down meal at an Indian restaurant in the US often costs between $20 and $50 (Rs 2,200–4,400). Even casual dining can set one back $10–25 (Rs 900–2,200). A Reddit thread on Indian food abroad captures the sentiment well—one user shared paying $18 (Rs 1,580) for a dosa, another cited $24 (Rs 2,100) for a curry.

For many students and families navigating this trade-off between convenience, cost, and authenticity, Sonipat-based DryM Foods offers an alternative. 

Founded in 2017 by Mrinalini and her daughter Aayushi Jain, the company uses freeze-drying technology to preserve the taste, nutrition, and purity of home-style Indian meals, minus preservatives or additives.

Our core vision of ‘bringing Mummy-wala khana (mother’s home-cooked meals) to the world’ has remained constant. What has evolved is the way we scale and serve it,” Aayushi tells SMB Story. 

Craft home-cooked comfort 

The first line of products was launched in 2017 and comprised quintessential Indian gravies—dal tadka, khichdi, dal makhni, rajma, and kadi chawal. As the brand grew, DryM Foods expanded into travel-friendly single-serve packs, family-size combos, toddler meals, and regional specialties. The portfolio now spans 80 recipes across vegetarian meals, parathas, and rice dishes, starting from Rs 25. 

DryM Foods serves customers across India, the USA, Canada, UAE, Germany, Spain, France and the UK. The company has a strong feedback loop through WhatsApp, D2C reviews, and sampling programmes. Many of its product improvements, including portion size and spice level adjustments, came directly from customer feedback. 

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