Matcha took a decade to go from Japanese tea ceremony to global café staple. Shivaani Suppiah believes pandan, that fragrant green leaf that flavours everything from kaya to nasi lemak across Southeast Asia, is ready for the same journey. Her target market: India. Her base: Pondicherry, a former French colony on the southeastern coast, chosen specifically for its mix of locals, international travellers, and food-curious entrepreneurs.
It's Pandan Only launched in mid-2025 and has already sold out every batch it has produced, with 60 to 76 percent product margins. The flagship product is a fully vegan Pandan Coconut Spread or kaya, currently supplied by Malaysian bakery VickedGood while Shivaani sets up her own commercial kitchen in Pondicherry. She walks into cafés with samples. She runs tasting events. And she is raising her first seed round of approximately RM42,000 to buy a 125-litre commercial machine and scale production to meet the waitlist already forming.
Shivaani joins us to talk about what it actually takes to introduce a completely unknown flavour to a new country from scratch — the on-the-ground hustle, the margins behind a premium artisan product, and the bigger argument that Malaysia has ingredients the world has not yet discovered.
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