Saptingala was born from necessity and a deep-rooted desire for excellence. While building various ventures under the Vallaham Foundation, we recognized the challenge of finding consistently nutritious and flavorful meals. Home-cooked food had initially sustained us, but as our team grew, so did our need for a dependable food source.
Local dining options, however, often fell short. We faced a landscape dominated by either big-name vegetarian spots or fast food joints reliant on preservatives and artificial additives—compromising health and taste. Affordable alternatives often skimped on hygiene, which was something we simply could not overlook.
