“The idea is to bring change and to give people this option to go for all‑natural beverages.”
Founder of Monzen and Get A Mix, Tarrisha Gupta, is the brains behind the two innovative beverage brands that simplify quality drinking experiences in India.
Tarrisha is a Carmel Convent Chanakyapuri alumna who earned her BBA from Symbiosis Noida before completing an MSc in Business with Marketing. Owing to her achievements, she was also invited to deliver the keynote address at the offer holders’ meet at Warwick Business School.
Get A Mix and Monzen
Travel‑friendly and bartender‑free, the products at Get A Mix, her first venture, are perfect for house parties, catering, and everything in between. Each sachet contains the exact blend of fruit flavours and spices needed for classic cocktails. The idea is to just mix with alcohol and water, and you have an authentic cocktail without the fuss of fruit prep or garnish.
Tarrisha’s newly launched venture, Monzen, fills a gap in India’s non‑alcoholic market. She reveals,
“There was a gaping lack in the market, and I thought, when you are actually paying for a good amount of mocktail, why aren’t natural fruits used to make mocktails? And why can’t they be healthier? Also, since the mocktails are non‑alcoholic, you can make them all natural by using natural syrup instead. In general, syrups are not natural, as they use natural identical flavoring substances. Only 5–7% of the pulp is used, and the rest is all flavor.”
Instead of sugar‑heavy syrups or diluted fruit juices, Tarrisha sources real fruit pulp, which often includes imported berries, and uses blast freeze technology for peak freshness. As mentioned by Tarrisha,
“At Monzen, we are committed to delivering 100% natural fruit pulp that stands out for its exceptional taste and uncompromising quality. Every product is meticulously hand-crafted using only the finest ingredients, sourced with precision to guarantee the highest standards.”
Tarrisha adds jaggery, honey, or sugar to taste, seasons with Indian spices, and flash freezes the mix again. The result is a frozen pulp that cafés, restaurants, and caterers simply defrost and blend with water, milk, or soda. It costs no more and often less than artificial syrups available in the market without any preservatives. She further adds,
“Every product is meticulously hand-crafted using only the finest ingredients, sourced with precision to guarantee the highest standards. Free from preservatives, artificial colors, and flavors, our offerings prioritise health and authenticity, making them the perfect choice for businesses seeking to deliver freshness and quality to their customers.”
Monzen’s natural frozen pulp stays at its best for up to six months when stored at minus 18 °C and meets FSSAI rules. The USP is that no other brand offers completely natural fruit pulp in a frozen format. Tarrisha chose to build Monzen herself so she could maintain margins while delivering a genuinely pure product. Today, it is known for its 100 percent fruit pulp line, designed for chefs, bartenders, and food artisans. Sourced from top Indian orchards and flash‑frozen at peak ripeness, the pulps lock in natural color, flavor, and nutrients without additives.
By partnering with growers who adhere to strict quality, sustainability, and health standards, Monzen combines traditional sourcing practices with modern freezing technology to reach pure fruit bliss. The result is a versatile ingredient that promises consistency across applications while maintaining the authentic taste profile of fresh fruit.
The R&D Process
In terms of sourcing for Monzen, she knows that some fruits arrive artificially ripened or treated, so every batch undergoes in‑house quality testing. Her team measures pH levels and inspects berries for the right balance of sweetness and acidity.
Imported IQF strawberries often meet her standards first, delivering consistent flavour and texture. Tarrisha notes,
“This usually happens with strawberries: mostly the imported IQF strawberries are better in quality and taste, and they have the right amount of sourness and sweetness. Whereas there are low‑quality Indian strawberries that are very sour, and they’re not up to the mark in taste.”
Since the local varieties sometimes fall short, she works closely with growers to raise quality benchmarks. Only when produce passes these checks does it move into experimentation and recipe development.
Alternatively, Tarrisha immersed herself in cocktail creation by working side by side with bartenders to learn true liquid recipes for Get A Mix. She discovered that sugar-heavy syrups masked the subtle notes she wanted to highlight. This inspired her to partner with flavour houses to develop a preservative-free powder using advanced technology so that the natural aroma is reminiscent of the fresh spices. She highlights,
“I worked with a lot of flavor houses to get the right formulation done for the powder, which is free from preservatives. And we are using, in fact, spray‑dry technology in it, which keeps the aroma also very fresh. We have not added anything extra to give that aroma. It’s all natural.”
With more than 120 products already in circulation, they look forward to introducing more variants.
Troubled Waters
There have been several setbacks along the way, and being young meant many people questioned Tarrisha’s expertise. At every step, she needed to prove to everyone that age did not define her ability to deliver a premium product.
When she introduced preservative-free natural beverages at Monzen, clients found the concept hard to believe. After years of artificial flavours, no one expected something to be truly 100 percent natural.
Slowly, Tarrisha let the product speak for itself. She explains,
“I think nobody has taken anything natural all their lives. Everyone is eating plastic and adulterated food. So right now, when you are given something all natural, people don’t believe it. But when they try it and see the quality, people who have an idea finally understand it.”
Convincing others to accept a new category felt like asking them to imagine something they have never seen before. It took patience, persistence, and countless conversations to shift mindsets and make Monzen happen.
Celebrating Feats
One of the major milestones in Tarrisha’s journey has been earning Brand of the Year and Entrepreneur of the Year from CEO Magazine in 2022. She stepped onto the stage at Inspiration 2025 as a sponsor and speaker and continues to back events that align with her mission.
Her products have caught the media’s eye through multiple features in publications such as Midday, Republic World, and Outlook.
Moreover, Tarrisha is extremely proud that Monzen has partnered with certified ethical growers and leveraged state‑of‑the‑art freezing technology to deliver fruit pulps that retain their fresh‑harvest integrity while extending shelf life by up to 18 months. This innovation slashes storage costs and virtually eliminates waste, enabling foodservice and hospitality operators to streamline inventory, save labor hours, and guarantee consistent, premium‑quality results in every application.
Get A Mix also celebrated three hard launches that each exceeded expectations in sales and client feedback. Tarrisha has also secured collaborations with several leading players in the beverage market.
Future Looks Bright
As for new plans, Get A Mix will roll out new flavours and explore creative garnishes and cocktail styles while deepening its focus on the cocktail experience. The team will experiment with new ingredients to keep each launch fresh and exciting.
At Monzen, the next goal is a move into B2C once frozen logistics can match its high-quality standards. The product line is already growing with flower‑infused coolers featuring hibiscus, raspberry, chamomile, orange, blueberry, and lavender, among others, and a range of lemonades and fruit shots of seasonal produce.
Beyond beverages, Tarrisha will partner with bakeries and ice cream makers by supplying fruit slices, pulps, and concentrates for their creations. She shares,
“Being the ones disrupting the beverage industry, we have several plans right now. But I think we need to move slow and steady since we don’t want to compromise on quality or anything.”
For Monzen, she plans to advance each step thoughtfully to preserve authenticity and deliver genuine flavour experiences that build on her founding mission of trust and transparency.
The Takeaways
Throughout her entrepreneurial journey, Tarrisha learned that acceptance takes time. Even the finest product and the strongest marketing need patience to find resonance. She now recognises that waiting is as crucial as moving forward.
She also talks about consistency, which is equally vital. Steady efforts and clear communication build trust over time. Without focus or clarity, a message would not stick.
Lastly, as advice for entrepreneurs in the same domain, Tarrisha says,
“The market has to be researched well in terms of what people want. When I was starting, I wanted to offer something very unique. When it comes to flavors, if we talk about Indian markets, they’re not very evolved and still want to stick to basic things. As an entrepreneur, you always get very creative and carried away. You might think, ‘If you want to make lemonade, you can make it at home, right?’ But if you want to make something different, like a Mojito, you would probably buy something from outside to make a Mojito. But the Indian market wants to drink lemonade only, to get their problem solved from those basic labels. For this reason, it’s crucial to understand the market and the people.”
