About
Dhatu Organics

It began with two men who saw the same problem through very different lenses. Hemanth Kumar Srinivas — an environmental engineer with a Master's degree from the University of British Columbia — had spent seven years abroad watching the world slowly reckon with what industrialised food had cost us. When he returned to India, he carried with him a conviction that sustainable agriculture was not a luxury but a necessity. Meanwhile, Dr. Mohan Kumar R.K., an oral implantologist practising in Mysuru, was watching the same crisis unfold one patient at a time: diabetes, gastric disorders, chronic inflammation — ailments that traced back, over and over again, to what people were eating.

"Dhatu was started with a vision of touching more lives organically — one household, one harvest at a time."

Their original plan was to farm organically. But as they dug deeper, they found a more urgent problem: organic farmers existed, but the chain connecting them to urban households was broken. Middlemen, inconsistency, and a lack of consumer trust meant that even the best organic produce rarely reached the people who needed it most. In 2012, they decided to fix that. Dhatu — meaning "basic element" or "root" in Sanskrit — opened its doors in Mysuru as a curated marketplace where local organic farmers and health-conscious consumers could find each other.

What began as Mysuru's largest organic and natural products showroom quickly grew into something larger: a production facility crafting sprouted flours, cold-pressed oils, and fermented foods with minimal processing; a farm-to-table restaurant (Rasa Dhatu) serving food the way it was meant to be eaten; and a brand now reaching households across India and beyond. Through it all, the founding conviction has remained unchanged — that the path to a healthier society runs through honest food, fairly sourced and thoughtfully made.