Our Story

The Chefs Behind TEARS

Malladi Sruthvik

Co-Founder & Chef

a culinary professional with a Master’s degree from Birmingham University, UK, refined his skills in the high-pressure kitchens of Michelin-starred restaurants, where every detail mattered from the sharpness of the knife to the subtlety of heat. His global exposure shaped a philosophy rooted in balance, integrity, and respect for ingredients, inspiring him to bring fine-dining techniques into everyday flavors.

Yadavalli Pavan Prasanth

Co-Founder & Chef

on the other hand, found his inspiration closer to home through India’s diverse food cultures and his experiences working across Hyderabad’s dynamic culinary scene and the Andaman & Nicobar Islands. His deep understanding of local produce, spice behavior, and traditional cooking techniques adds an earthy authenticity to the brand’s flavor identity.

Beyond the Bottle

TEARS is more than a condiment it’s a culinary companion designed to elevate every kind of dish and every kind of cook. Whether it’s a home kitchen experiment or a professional chef’s plating, our sauces adapt effortlessly, enhancing flavor without overpowering it.

Each variant is carefully developed to serve multiple purposes as a drizzle, dip, stir-fry base, marinade, or coating embodying versatility in every sense. From smoky notes to tangy bursts and umami depth, every sauce tells its own story through texture and aroma. Our process doesn’t end with flavor, it begins with purpose. By using local produce, seasonal fruits, and traditional methods like lacto-fermentation and steaming, we ensure that every bottle of TEARS is alive with character a living expression of the ingredients and the land they come from.

Every bottle is a limited batch, made with intent and attention, not mass production. We believe that flavor should move people that it should have emotion, memory, and depth. That’s what TEARS represents a feeling, a craft, and a connection between nature, heat, and heart.

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