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Oli Ohh! debuts with restaurant-style pasta
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Thursday, 01 October, 2026, 15 : 00 PM [IST]
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Our Bureau, Mumba
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Oli Ohh! a new restaurant-style pasta brand, has entered the Indian market with an offering that combines convenience with a more indulgent pasta experience. The product features 100 per cent suji fusilli, a thick slow-cooked arrabbiata sauce made with real tomatoes and a separate spice mix, allowing consumers to prepare a restaurant-style pasta bowl in seven minutes.
Moving beyond the conventional powdered-seasoning format, it packs its sauce separately in a pouch rather than using reconstituted powder. The brand's range is positioned around four product claims — no maida, no palm oil, not fried and 100% suji. According to the company, its recipes are developed with a focus on taste, texture, colour and mouthfeel, with products evaluated against whether they would meet the standards of the founders' own restaurants.
Fronted by chef Oli and the Oli and Fam brand universe, it is targeting consumers aged 18–32. The brand plans to engage with its audience through campus festivals, comic conventions, creator collaborations and invite-only ‘Sauce House’ tasting events in Delhi, Mumbai and Bengaluru.
Akshay Verma, co-founder, Oli Ohh! and managing director, VTC Group, said, “Oli Ohh! is our first grocery product, bringing together my experience across hospitality, distribution and retail. Through VTC, we’ve spent more than five decades putting some of the world’s biggest FMCG and F&B brands on shelves across India, and now Oli Ohh! is us, building one of our own. India has long accepted that an instant meal means a powder and a compromise, but we didn’t think that bar was fixed. We wanted to create something that delivers on product quality and flavour while remaining accessible — real sauce, a 100% suji pasta base, restaurant-style flavour, seven minutes.”
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