Summary:
The opening months of his organic store — and subsequent restaurant — in Velachery have taught him as much. “Customers walk into an organic store expecting it to be a supermarket,” he says. The twenty-six-year-old founder of Iiyndinai Organic Foods knows that, despite its myriad advantages, the first experience of a customer looking to go organic can be pretty underwhelming. “Since it’s organic, and has never been exposed to pesticides, it’s more susceptible to insects and the like. “We pack the glass carefully and cushion it well, and so far, there have been no accidents,” he says..