As founders of a community school, we planted bamboo across our campus to create a greener, more pleasant environment for children. Over the years, we watched it grow and became fascinated by its strength, resilience and patience.

In 2017, when bamboo was opened for wider commercial use in India, we began exploring its possibilities. Our first vision was simple: to cultivate bamboo and build something meaningful around it. That path never fully took shape, but it began a journey of learning that would lead us somewhere unexpected.

In 2020, while researching bamboo, we discovered an ancient craft still practiced in Korea today, where sea salt is packed inside bamboo, sealed with clay and transformed through fire.

Every step demanded patience. The salt had to be aged. The bamboo had to mature. The firing had to be carefully controlled. Nothing could be rushed.

That discovery led to a simple question: Why shouldn't India have a bamboo salt crafted with the same respect for the process?

In 2021, we began preparing. We started ageing naturally sun-dried sea salt years ahead of launch, building reserves that would be ready only when the product itself was ready. We also spent years building relationships with bamboo growers and carefully selecting sourcing partners who could consistently provide properly matured bamboo suitable for traditional bamboo salt roasting.

In 2024, we built our own facility and designed a furnace specifically for bamboo salt roasting. The early trials taught us hard lessons. Some batches did not meet our standards, and the furnace itself was rebuilt and refined as we worked to understand the relationship between heat, bamboo, clay and salt.

By 2025, the process had been tested, refined and understood. By then, our salt had already been ageing for years.

In 2026, ORAM was ready.