Shilpa Shetty-backed noodles and pasta brand WickedGud has raised Rs 20 crore in its latest funding round as it looks to deepen its omni-channel distribution and accelerate product innovation across high-growth consumption categories. The round saw participation from existing investors, including Orios Venture Partners, Asiana Fund, and Shilpa Shetty.
New investors in the round include Shajikumar Devakar, co-founder of Neo Wealth Management; Ajay Mehta, former content head at WPP; Sonika Ravula, general partner at Optional Gravity; and Rahul Colaco, chief executive officer at Fraser & Neave (F&N). Previously, the Mumbai-based startup earlier raised $250,000 in June 2023, followed by a Rs 20 crore round in December last year.
The Shark Tank India-featured startup operates in a category where taste, price sensitivity, and availability are critical to scale, and has positioned itself as a better-for-you brand without being niche or premium-only. The startup will use the fresh capital to expand its presence across modern trade, general trade, and digital channels, while strengthening supply chain and backend infrastructure. A portion of the funds will be deployed to accelerate innovation in fast-moving categories such as cup noodles and Korean-style spicy noodles.
“The last 12 months have been pivotal for WickedGud. We have delivered 3x revenue growth, expanded our footprint to over 5,000 retail stores, and successfully entered new high-velocity formats,” said Bhuman Dani, founder and CEO of WickedGud.
About wickedGud
WickedGud is a series A company based in Thane (India) has been founded in 2021 by Bhuman Dani, Monish Debnath and Soumalya Biswas. WickedGud is an Indian healthy food brand creating guilt-free, convenient snacks like noodles and pasta from wholesome ingredients (chickpeas, lentils, grains) instead of refined flour (maida), focusing on high protein, fiber, and no palm oil, popular with moms and Gen Z for “unjunking” Indian kitchens and known for its Shark Tank India appearance and investor Shilpa Shetty.

