Called ‘tea of immortality’, kombucha is naturally fermented drink
Munish Sood
MANDI:
High in the tranquil hills of Himachal Pradesh, where apple blossoms scent the air and the Beas River hums through the valley, a quiet revolution is fizzing inside glass bottles. At just 24, Aryan Sharma, a young entrepreneur from Raison village in the Kullu Valley, has launched Kulut — a handcrafted kombucha brand that’s putting the Himalayas, health and heritage together in one refreshing sip.
What began as a curious experiment in fermentation has turned into a movement — a startup that’s redefining wellness and reconnecting India’s mountain culture with the global brewing trend.
From Sommelier to Startup: A spark in Bengaluru
Aryan’s journey didn’t begin in the hills but in the cosmopolitan energy of Bengaluru, where he worked in the hospitality industry as a wine sommelier and beverage expert.
“I was surrounded by wines, aromas and fine dining,” Aryan recalls. “But one day, I tasted kombucha — and everything changed. It was fizzy, alive and unlike anything I’d had before.”
That accidental discovery became an obsession. Guided by Chef Mythrayie, who introduced him to the intricate art of fermentation, Aryan began to understand how microbes could turn simple tea and sugar into something vibrant and full of life.
“Fermentation isn’t just science,” he says. “It’s nature working through time — a kind of living poetry.”
Back to mountains, and meaning
When Aryan returned home to Kullu, the mountains felt like an invitation — to start something that belonged here, something pure and real. “I wanted to create a drink that carried the calm of the Himalayas and the energy of modern life,” he says. “That’s how Kulut was born.”
The name Kulut — the ancient name of Kullu town — connects his startup to the valley’s deep spiritual and cultural roots. “It’s a way of preserving identity,” Aryan explains, “while presenting it in a modern, global form.”
Brewing the essence of Himalayas
Kombucha, often called the “tea of immortality” in ancient China, is a naturally fermented tea made with a symbiotic culture of bacteria and yeast (SCOBY). Aryan crafts his in small batches, using local Himalayan ingredients — from wild rhododendron and orchard apples to masala chai and forest herbs.
Each bottle is a blend of tradition and innovation — earthy, tangy and sparkling with life. “We don’t want people to drink it just because it’s healthy,” Aryan says with a smile. “We want them to drink it because it’s delicious — because it makes them feel alive.”
Behind the brand is a strong circle of family and friends who’ve made Kulut more than a business — a shared dream.
His brother Shantnu Sharma is closely involved in brand development, while his parents, Rajeev and Shradha Sharma, have been there since day one — from stirring early batches to cheering through each milestone.
“My family believed in the dream before anyone else did,” Aryan admits. “They made sure it never felt like work — it felt like home.”
Aryan’s cousins Arudhi and Arjun, and friends Manik Pasricha, Sonal Singh, Kabir Pasricha and Abhay — all contributed to what Kulut is today, offering ideas, logistics help and creative inputs. He also credits Mahender, a seasoned brewer of beer and wine, whose technical know-how helped refine the fermentation process.
Wellness in every sip
Kombucha is more than a trend — it’s a wellness tonic known to support gut health, immunity and mental clarity. With natural probiotics, organic acids and a subtle dose of B-vitamins, it boosts the body’s internal rhythm without caffeine or sugar crashes.
“I’ve seen how it changes people’s energy,” Aryan explains. “You feel lighter, more focused. It’s like your body syncs back into balance.” But for him, wellness isn’t just physical — it’s emotional, cultural, and communal. “Kulut is about feeling connected — to yourself, your roots and the planet.”
Growing slowly, but rightly
From his small brewing studio in Raison, Aryan and his team experiment with flavours that mirror the changing seasons of the Himalayas. Every batch is handcrafted, fermented naturally, and bottled with precision.
There’s no corporate haste here — only patience. “We want to grow organically,” Aryan says. “Just like our drink. We’re not chasing numbers. We’re building something meaningful — one brew at a time.” His larger dream? To make Kulut a Himalayan export — a symbol of mindful living from India’s mountains to the world.
Mountain spirit in a bottle
To sip Kulut is to taste a story — a story of curiosity, craftsmanship and coming home. “It’s not just kombucha,” Aryan smiles. “It’s a way of bringing the calm of the mountains into people’s everyday lives.”
As the sun dips behind the Kullu peaks, golden light spilling through the glass jars in his tiny fermentation studio, Aryan watches his next batch quietly bubble to life. The fizz is soft, the aroma earthy, and the vision clear — to share the spirit of the Himalayas, one bottle at a time.
