In a world obsessed with digital marketing and social media, Nahaz Basheer chose a simpler, hands-on approach to grow his yoghurt business—handing out free samples in malls by himself.
This grassroots strategy helped him build trust and introduce his unique yoghurt to skeptical customers, laying the foundation for his brand, Crèmberie.
Hailing from a business family in Kerala, Nahaz grew up learning the ropes of trade through his family’s tissue manufacturing business. In his early twenties, he landed a well-paying job in Qatar but left it to chase his entrepreneurial dream.
His decision to start a yoghurt business in 2020 wasn’t met with enthusiasm from his family, who valued the security of a steady job. “Only my mother supported my vision,” Nahaz recalls. Despite the doubts, he stayed focused on bringing high-quality, non-sour yoghurt to India.
Nahaz’s inspiration came from a gap he noticed during his visits home from Qatar. “In Kerala, yoghurt is a staple, used in rice, marinades, or fermented dishes. But the local curd was too sour compared to the smooth, creamy yoghurt I enjoyed in Qatar,” he says.
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Nahaz spent three years researching, working with dairy experts, and studying international markets. He hit the streets to get his product noticed, offering free samples in malls and metro stations.
Some loved the taste; others weren’t convinced, missing the tang of traditional curd. Friends and relatives questioned his efforts, but Nahaz used the feedback to refine his product.
His persistence paid off. Crèmberie’s breakthrough came with a partnership with Kerala’s Lulu Mall, followed by deals with supermarkets across Kerala, Karnataka, and Tamil Nadu. Five-star hotels soon joined the list, boosting the brand’s reputation.
The ultimate milestone? Supplying over 10,000 yoghurt packs for the Ambani family’s high-profile weddings, where global icons like Bill Gates and Mark Zuckerberg savored his creations. “Seeing our yoghurt at such an event was surreal,” Nahaz says.
Crèmberie’s success lies in its commitment to quality. “We use 100% fresh milk, no preservatives, and maintain a germ-free cold chain to keep the yoghurt fresh,” Nahaz explains. With a 16-day shelf life, proper refrigeration is key to preserving its creamy texture.
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Customers love the innovative flavors, from spicy Sambharam to fruit-packed options like Alphonso Mango. “It’s my kids’ favorite,” says Aneesh Moopil, a Kochi resident. “The mango yoghurt tastes like real fruit.”
Last year, Crèmberie recorded a turnover of Rs 15 crore, a far cry from Nahaz’s days of handing out samples. Now, his yoghurt graces five-star hotel menus and airline meals.
Reflecting on his journey, Nahaz credits his success to relentless focus on quality and customer feedback. “It’s not just about money. I love what I do. Every day feels like a chance to innovate and bring joy to people’s tables,” he says.
As Crèmberie eyes further expansion, Nahaz’s story is a testament to grit, vision, and the power of starting small. From a Qatar job to a thriving yoghurt empire, he’s proved that big dreams can grow from humble beginnings.
