Manam Chocolate is a young yet trailblazing Indian craft chocolate brand that has quickly redefined perceptions of Indian-made chocolate. Founded in 2021, it is the vision of entrepreneur Chaitanya Muppala — India’s first Level-3 Certified Chocolate Taster — whose pursuit of world-class Indian chocolate led him to West Godavari, where he built the country’s largest fine-flavour fermentary and a direct-sourcing model with over 150 local farmers. Manam controls every step of the journey—from bean to bar to an ever-evolving range of confections and immersive, design-forward retail spaces. With their recent outpost in Delhi, Chaitanya and his team — including Head Chef Ruby Islam and Chef Sukumar Maharathy — brings Manam’s craft-driven, flavour-forward vision to the capital. From their Egg Salad on Paigambari sourdough bread to Spaghetti Gongura Aglio Olio to the Prawn & Mango Curry and more of course not to miss their Orange Iced Chocolate or the Chakkarakeli Banana soft serve. As just ahead of World Chocolate Day Times Foodie caught up with Chaitanya Muppala talking about his passion project and his love for chocolates The Genesis of Manam’s Bean-to-Bar Philosophy “You don't wake up one day and get an idea and you do it.” says Chaitanya. Manam Chocolate’s journey didn’t begin with a neatly laid-out business plan. The brand's foray into the bean-to-bar chocolate space emerged through iterative problem-solving. Starting with a desire to "do something in chocolate," the team quickly encountered operational and strategic hurdles. One such early realization was that the quality of chocolate was intrinsically tied to the quality of the beans. This discovery set them on a three-year journey working closely with Indian farmers, which then unveiled further challenges—particularly the poor genetics of Indian cacao. Manam responded with a technological intervention to improve farm-side genetics, ultimately transforming what was once a commodity-grade input into a fine-flavor foundation for award-winning chocolate. Chaitanya puts it, “Clarity is always retrospective.” Building Trust with Farmers: A Core Asset Today, Manam works with nearly 200 farmers in the West Godavari region. But scaling wasn't the hardest part—trust was. And adding to that Muppala says “We're in the business of trust.” Manam’s ability to maintain consistent quality lies in building processes and technologies that empower farmers while ensuring flavor consistency. The trust built year-on-year with farmers is seen as one of the brand’s most valuable and defensible assets. Transforming Indian Cacao for a Global Standard India's cacao is traditionally of industrial origin, focused on productivity rather than flavour. According to Manam, the real innovation lies not in the bean itself but in the fermentation and post-harvest protocols that convert a low-flavor bean into world-class chocolate. “It’s our technology that transforms it to become world class and through these interventions, Manam has managed to elevate Indian chocolate to a global platform, winning 20+ awards at leading competitions like the World Chocolate Awards and Academy of Chocolate Awards.” says Chaitanya Craft Chocolate and Consumer Trends While "craft chocolate" may still be a niche term for many Indian consumers, Manam approaches product development differently. “Chocolate doesn’t need selling. It comes pre-sold.” affirms the chocolate pro Muppala. Further adding he says rather than educating consumers on what craft means, Manam focuses on flavour, texture, and presentation—creating chocolate that simply tastes good and feels giftable. The goal is to appeal equally to the six-year-old and the sixty-year-old. Flavour Innovation Rooted in Indian Identity From mango ginger to curry leaf, Manam experiments boldly with Indian ingredients. However, the approach is intentionally nuanced. “We want to embrace our identity as Indians… but not reduce ourselves to a stereotype." adds Chaitanya. Further highlighting he says “One such ingredient is the Chakkarakeli banana, a distinct varietal from Andhra Pradesh. It's been used across formats—soft-serve, freeze-dried inclusions, bonbons, and puddings. At the same time, the brand does not shy away from global expressions, offering items like raspberry balsamic truffles, recognizing that these too are part of the Indian urban palate. Bringing the South to the Capital When asked whether unique ingredients like the Chakar Kelti banana would make it to Delhi’s Manam outpost, the founder affirms: “Delhi has everything that we do in Hyderabad—and more.” Despite logistical challenges, the brand is committed to ensuring consistency across locations. Fresh ingredients, even from remote origins, are brought in regularly to keep the menu intact and experiential. Positioning India on the Global Chocolate Map Manam’s ambition doesn’t stop at national borders. They aim to redefine what “Indian chocolate” means internationally, both in terms of quality and expression. “First, we bring products to a global standard. Then we start interpreting what it means to be Indian in chocolate—without being reductionist.” The brand sees its Indian identity not as a gimmick but as a layered narrative to be told through flavor, sourcing, and storytelling. A Sweet Throwback: Chocolate Nostalgia When asked about childhood chocolate memories, the founder shares: “For me, chocolate was never just a bar. It was chocolate with cake, nuts, fruit, or ice cream.” Having grown up chocolat cake from the local bakeries, chocolate wasn’t just a treat—it was cultural currency, especially in boarding school where brands like Nutty’s were traded like treasure. The conversation circles back to the idea that chocolate is emotional, nostalgic, and deeply personal—traits that Manam seeks to encapsulate in its modern avatar. What’s Next for Manam? For now, Delhi is the brand's focus. With strong consumer response and packed stores, the capital is proving to be a fruitful ground. “Delhi has been very warm… they've embraced us.” Future expansion plans remain under wraps, but given Manam's momentum, more cities are likely on the horizon." concludes Chaitanya.