Priyasha Saluja once had a stable corporate job that was comfortable and secure, yet unfulfilling. Behind the spreadsheets and office meetings, however, lay a deeper passion: baking. Coupled with a desire to enjoy desserts that were both healthy and delicious, Priyasha began experimenting in her own kitchen. What started as a personal hobby soon transformed into a life-changing mission, giving birth to Cinnamon Kitchen, India’s first guilt-free dessert brand. 

The journey was deeply personal. Diagnosed with PCOS as a teenager, Priyasha struggled with irregular cycles, insulin resistance, and the anxiety of constantly questioning her food choices. Traditional desserts laden with refined sugar, gluten, and hidden preservatives felt off-limits. In her kitchen, she discovered a solution: she could bake desserts that were both nourishing and indulgent. Slowly, her experiments turned into recipes, and recipes turned into a purpose-driven business.

The Birth of Cinnamon Kitchen

Cinnamon Kitchen was never born from a business plan; it emerged from a need—a need to rebuild a healthier, joyful relationship with food. Every product is ingredient-first, designed to support hormonal and metabolic health without compromising taste. Gluten-free, dairy-free, refined sugar-free, and vegan, Cinnamon Kitchen desserts became an instant hit among health-conscious food lovers. Priyasha’s philosophy is simple: taste and function must coexist. Insulin resistance, a root cause of many lifestyle-related conditions including PCOS and diabetes, is managed by carefully layering sugars with good fats and proteins. Ingredients are chosen for their non-inflammatory properties, quality, and ethical sourcing. From local millets to minimally processed dates, every element is intentionally curated.

Crafting Excellence, One Batch at a Time

Unlike mass-produced desserts, Cinnamon Kitchen’s offerings are painstakingly made in-house. Almonds are roasted and ground fresh, oat flour is milled in small batches, and nut butters are prepared with meticulous care. Commercial shortcuts like starches, anti-caking agents, or pre-packaged flours are avoided entirely. It is laborious, yes, but the results are unmatched. Customers taste the difference in every bite, from the Flourless Almond Butter Cookies with dark vegan chocolate and sea salt to the dense and decadent Oh Fudge, made with dates, hazelnuts, almond butter, and dark chocolate. Even the Millet Apple Crumble Cake, made without maida or dairy, delivers the nostalgic comfort of a homemade dessert. Every product balances indulgence with nourishment, making healthy eating a delight rather than a compromise.

Scaling with Care

From humble beginnings in her Mumbai kitchen, Cinnamon Kitchen now sells over 4,000 desserts a month, generating $5 crore+ in annual revenue. Yet, growth has always been measured and intentional. Priyasha prioritizes quality, ethical sourcing, and transparency, ensuring that expansion never dilutes the brand’s values. In a country where the supply chain for clean, minimally processed ingredients is still evolving, Cinnamon Kitchen has built strong relationships with growers and partners who share its commitment to sustainability. This careful approach extends beyond desserts to every product line, maintaining the promise of integrity even as the business scales.

Priyasha Saluja’s Shark Tank Win Boosts Cinnamon Kitchen

Priyasha Saluja, founder of The Cinnamon Kitchen, made a notable appearance on Shark Tank India Season 3, securing a ₹60 lakh investment for a 5% equity stake in her company. Her pitch, which featured plant-based, gluten-free, and organic treats, impressed the sharks despite some concerns about packaging. Initially, Priyasha had requested ₹60 lakh for a 2% equity stake. However, after discussions, Aman Gupta, co-founder of boAt, offered ₹10 lakh for a 2% equity share plus ₹50 lakh in debt at 12% interest for two years. 

Eventually, the deal was finalized at ₹60 lakh for a 5% equity stake, marking a significant milestone for the brand. Since her appearance on the show, Priyasha has experienced remarkable growth. The Cinnamon Kitchen’s sales have tripled, and her Instagram following surged from 1,500 to approximately 70,000. Additionally, she has launched a winter-special menu that blends nostalgia with innovation, offering healthier versions of traditional treats.

Beyond Desserts: A Vision for Healthy Eating

For Priyasha, Cinnamon Kitchen is not just about sweets; it’s about changing the way people interact with food. Recognizing the growing demand for convenience without compromising health, she is expanding into both sweet and savory products. Think grain-free crackers, nutrient-rich spreads, and grab-and-go snacks that support hormone-conscious, anti-inflammatory diets. The brand’s next phase focuses on accessibility and presence, especially through quick commerce and retail, bringing healthy options to consumers wherever they are, while retaining the values that define Cinnamon Kitchen: no gluten, no dairy, no refined sugar, and full transparency.  

Cinnamon Kitchen is a reflection of her own struggles, triumphs, and determination. Every dessert is proof of her belief that health and joy can coexist. Customers don’t just buy cookies or cakes; they connect with a brand built on empathy, care, and personal experience. For those navigating PCOS, diabetes, or simply the desire to eat better, Cinnamon Kitchen offers more than taste; it offers reassurance, empowerment, and a chance to enjoy life’s sweet moments without guilt.

The Sweet Takeaway

Priyasha Saluja’s journey from corporate employee to founder of a 25 crore healthy dessert empire is a story of resilience, innovation, and purpose. It reminds us that the best businesses often emerge from personal challenges and that when passion meets intention, extraordinary results follow. Cinnamon Kitchen is more than a brand; it is a movement, inspiring India to eat healthier, enjoy desserts guilt-free, and embrace food as both a source of pleasure and nourishment.