Our Story
Our Story.
Your Journey.
"To raise the standard of our foundational foods."
Our Purpose
"How often do you think about the ingredients you use every single day?"
Think about the foundations of your food — the ingredients that quietly shape every meal. Among them, oils and fats sit at the very centre of everyday cooking, yet their journey from nature to plate is rarely questioned.
At The Avo Company, we believe that knowing what we consume, and where it comes from, should be front and centre. When the story of an ingredient cannot be clearly told, it often leaves more questions than answers.
Where It Began
A question asked at home.
It started with a simple question: What is in the oil that we cook with every day?
Kalpesh, a mechanical engineer, spent nearly a decade working on product systems and quality problems. In that line of work, asking questions helps understand how failures happen, identify root causes, and lead to better solutions. That same mindset naturally carried into the kitchen.
Gayatri, an architect and co-founder, brings the same instinct for precision and detail — to design, to materials, and to the ingredients that go into a meal. Together, many grocery runs turned into curiosity: reading labels, debating ingredients, questioning what really goes into the food they bring home.
Eventually, that curiosity turned toward one ingredient used almost every day: cooking oil.
Kalpesh Malpani, founder of The Avo Company, with Gayatri Malpani
Kalpesh Malpani
Founder
Mechanical engineer. A decade in product systems and quality. Brought the engineering mindset to food — asking why, tracing back to source, and building systems that don't cut corners.
Gayatri Malpani
Co-Founder
Architect. Co-founder. The eye for detail that shaped both the brand and the product. Values precision in design and in the ingredients that go into every meal — and knows that both start with honest materials.
Conversations with their nutritionist and a search for better fats led them down a rabbit hole — learning about adulteration, different processing methods, heat stability of oils, mislabelling, and the lack of clear quality benchmarks across the industry.
Through that journey, they built confidence that naturally refined avocado oil — produced without chemicals or solvents — was the go-to good fat to cook with.
From Orchard to Oil
The journey led
back to India.
Growing up, they never questioned the ingredients used in their food. Looking back, they realised that for many years their families relied on one refined seed oil that proudly claimed to be “heart healthy.” Today, many of us realise how common such marketing claims have become — and how rarely we pause to ask whether the oils we cook with truly deserve that trust.
During their time in the US, naturally refined avocado oil became their go-to cooking oil. Its neutral flavour worked well with everything, especially Indian tadkas where spices take the lead. Meals felt lighter. They knew exactly how it was made.
When they began searching for a similar solution in India, naturally refined avocado oil was not available. So they took a step further — starting a small orchard of high-quality Hass avocado trees in Vinchur, near Nashik — guided by a simple belief:
“Better food begins with better sourcing and better systems.”
Since then, their focus has remained simple:
The first Lamb Hass fruit from our young orchard in Vinchur, Nashik.
- Single-origin fruits
- Minimal processing
- Mechanical extraction methods
- Global standards for quality testing
- Responsible production practices
Because when the foundation of food improves, everything built on top of it improves too.