As the world increasingly conducts business online, most of the food industry remains stuck in slow, offline processes. Talent and good food are still the main components of success, but the industry’s potential remains largely untapped because chefs, restaurants, hotels, food suppliers and farmers don’t yet have an easy, seamless way to share knowledge with each other.

Even simple requirements like sourcing the right ingredients can become a long-drawn complicated task. For example, it is difficult for a Mumbai-based chef to know about an organic tangerine farmer in Himachal Pradesh — even if that’s exactly what the chef is looking for.