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Pagariya Foods, now headquartered at Chamrajpet in Bengaluru with a 50, square feet manufacturing unit in Harohalli — was launched from a small shop in Chikpete area in the city, which is home to the Marwari community engaged in almost all kinds of trades. But one of the first things that the young Pagariya did was to move out of Chikpete. Coming out of Chikpete was a learning experience for him, says Pagariya, whose father, Bhawarlalji Pagariya, had set up a small provision shop there in on his arrival in Bengaluru from Sojat in Pali district of Rajasthan. The senior Pagariya, in his mids then, had set out to the south Indian city in search of greener pastures as the provision shop he had in Sojat was not doing well and there were not too many livelihood opportunities in the desert state of Rajasthan. He started with selling groceries and masalas, mainly to hotels and restaurants, from the small shop that was closed down in When Naresh Pagariya, now 45, the youngest of the three sons, grew up he felt that manufacturing had better prospects than trading. Though his father was initially reluctant in letting the son try his hands in manufacturing masalas, he slowly realised that trading had lost its business potential and encouraged the son to go ahead with his plans. To start with, he took care of front-end operations including sales and marketing while his father supported him in back-end activities such as purchases, accounts and so on. His father leads a retired life but still mentors and guides him in times of need. Slowly and steadily, the business picked up and we started catering to other wholesale dealers, retailers and entered other markets in Karnataka as well.