In a country where saffron is mostly associated with the chilly valleys of Kashmir, two young engineers from Gujarat have turned convention on its head. Subhash and Ashish, childhood friends turned business partners, are now cultivating one of the most expensive spices in the world—saffron—right inside a controlled room. And they’re making lakhs from it.

This is not just an agribusiness success story. It’s a story of passion, experimentation, and a refusal to believe that geography defines possibility.

The Spark of an Idea

The duo’s saffron journey began during the COVID-19 lockdown. With engineering degrees in hand and limited opportunities on the horizon, they began exploring alternative income streams. Subhash stumbled upon a video about hydroponic and indoor farming—and one particular line stood out: "If tulips can grow in greenhouses, why not saffron?"

That question led them down a rabbit hole of YouTube tutorials, scientific journals, and agri-tech webinars. What they learned stunned them: saffron cultivation, though traditionally done in cold climates, could be replicated indoors under controlled temperature, humidity, and lighting conditions.

From Room to Lab: The Early Experiments

They rented a small room in their hometown and began their first trials with just 100 saffron bulbs sourced from Kashmir. With no formal agricultural training, the initial cycles were full of mistakes—fungal growth, poor yields, and burnt-out bulbs. But every setback led to a refinement of their method.

Eventually, they achieved a breakthrough. Using a 3-layered vertical farming rack, LED grow lights, and precise climate control, they created a mini-ecosystem mimicking the conditions of the Kashmir Valley.

The Rs 9 Lakh/Kg Spice: Cracking the Market

Their saffron blooms were brighter, more aromatic, and cleaner than traditionally grown varieties. Within weeks of their first commercial harvest, word spread. Ayurvedic product companies, local gourmet chefs, and online niche marketplaces began placing orders.

With saffron prices ranging between Rs 6 to 9 lakh per kilogram, the returns were staggering. Their initial investment of Rs 1.5 lakh turned profitable within a year.

Today, they produce over 500 grams per cycle, and with each gram selling for over Rs 600–700 in retail markets, the math speaks for itself.

Scaling Impact: Training the Next Generation

Recognizing that their innovation could change lives in urban and semi-urban India, Subhash and Ashish launched a training program for aspiring indoor farmers. For a nominal fee, they provide hands-on workshops, DIY greenhouse blueprints, and mentorship—especially targeting unemployed youth and women.

They’ve already trained over 150 individuals, some of whom have started their own indoor saffron units in Maharashtra, Karnataka, and even Rajasthan.

Sustainable, Scalable, and Soaring

Indoor saffron farming is water-efficient, chemical-free, and requires minimal land. With rising demand for pure saffron in wellness, cosmetics, and culinary spaces, the duo’s business is both future-ready and climate-conscious.

Their company is now planning to launch value-added saffron products like infused teas, wellness capsules, and even saffron-based skincare—pushing the Rs 9 lakh/kg spice into new frontiers.

Conclusion: The Future Smells Like Saffron

From a modest trial run in a small room to a profitable, scalable, and inspiring indoor agriculture venture, Subhash and Ashish have proven that age, geography, and background are no barriers to innovation.

Their message is clear: “You don’t need mountains to grow saffron. You need vision, discipline, and belief in experimentation.”

In a world looking for sustainable ways to grow more in less space, these two young engineers from Gujarat may have just sown the seeds of the next agricultural revolution—one saffron bulb at a time.