From Boardrooms to Mountain Farms
Himalayan Mycobiotics began with a simple question: what if everything we’d learned out in the world could be used to serve the place that raised us?
The Beginning
For ten years, Anish Goel built a successful career with some of the world’s leading multinational companies. With a background in Biotechnology, he worked in fast-paced corporate roles, learned how great products are built, and enjoyed everything a high-paying career could offer.
But the further he went, the more he found himself thinking about home: the mountains, the clean air, the people he grew up with, and the opportunities that so often seemed to exist everywhere except there.
The Turning Point
Eventually, that thought became a decision. Anish Goel left his corporate career behind and returned to his hometown in the Himalayas, not to step away from ambition, but to point it somewhere more meaningful.
He chose mushrooms for a reason. They combine everything he cared about: science, nutrition, and the natural gifts of the mountains. The Himalayas’ cool climate and clean air are ideal for growing them, and they’re one of the most nourishing foods nature offers.
To do it properly, he trained in mushroom cultivation at Solan, the Mushroom City of India, adding hands-on expertise to his scientific background.
Two Brothers, One Mission
He didn’t do it alone. Together with his brother, Vishbash Goel, he founded Himalayan Mycobiotics: one bringing scientific and corporate experience, the other bringing deep local roots and a talent for running things on the ground.
Their goal was clear from day one: to grow food the right way, and to build something that gives back to the community that shaped them.
“I spent ten years helping global companies grow. Now I want to help my own home grow.”
What We Stand For
Pure by Nature: grown in the clean air and cool climate of the Himalayas.
Guided by Science: cultivated with expertise, hygiene, and care at every step.
Fresh, Honest Food: harvested fresh, with nothing artificial and nothing hidden.
Rooted in Community: grown by local hands, creating livelihoods close to home.
Protein and Nutrient-rich: naturally wholesome food that nourishes.
Vegan and Cruelty Free: good for you, and kind to the world around you
Growing Together
For us, success isn’t only measured in harvests. Every Himalayan Mycobiotics product supports work and opportunity in our region, so young people don’t have to leave home to build a future.
As we grow, we hope to work alongside local farmers, share what we’ve learned, and show that world-class food can come from small mountain towns like ours.
Looking Ahead
We’re starting with fresh and dried Oyster mushrooms, and that’s just the beginning. Soon we’ll be growing Shiitake, Lion’s Mane, Cordyceps, and more, along with a range of mushroom pickles, soups, seasonings, and snacks made from our own harvest.