In 1942, when Gyanoba Jadhav shifted from Kolhapur to Pune, the visitors to his house would relish the taste of sabzis cooked by his wife. They started asking for the samples of her masala.
In 1949, this enterprising couple began selling kanda lasoon masala, thus laying the foundation of PKM Foods Pvt. Ltd. in a single room house. Everything was then done manually... From cleaning the ingredients, processing the concoction to selling the mix. But the taste and fame spread far and fast.
In 1952, the couple set up a shop in Mandai in between the vegetable and meat markets - much like their masalas, which add spice and taste to both vegetarian and non-vegetarian foods.
The traditional way of processing was to continue until as late as the 1980s when their son introduced modern machinery. What remained unchanged is the quality and that unmistakable taste enjoy by diehard PKM Foods lovers.
In the year 1970, at the raw age of 19 years, Mr.Dattatray Jadhav took charge of the business from his father and the founder of Prakash Kolhapuri Masale, Gyanoba Jadhav. However, he was already a seasoned businessman then since he began his training as a child by attending customers in their own shop at Nehru Chowk, Pune which is the busiest market area of Pune. There he learnt attending customers, dealing with their questions and most importantly understanding their wants and needs.
He went on to initiate many changes in manufacturing, packaging and distribution. In 1980, he upgraded to modern machinery and shifted the manufacturing activity to Aranyeshwar industrial area. He was instrumental in changing to flexo printed packs with brand named `Prakash Kolhapuri Masale? and expanding the retail network by supplying to various shops in and around Pune city. Newer products were introduced like garam masalas, basic spices like chilli, turmeric and coriander as well as pickles.
Mr.Dattatray Jadhav inherited the true value of quality from his parents, practiced it religiously, passing it on to third generation. He now takes care of administration of the business.
In the mid 90s, Rahul Jadhav joined the business with passion and a vision. Today he handles product manufacturing, marketing communications and accounts. He is credited for introducing more variants in pickles like sweet mango, sweet lemon, garlic, amla and raw turmeric, which are popular among Maharashtrians as well as Non-Maharashtrians. He also introduced kanda lasoon masala, a variants of PKM mainstay.