Jatinder is an NRI science teacher who completed his teacher training in New Zealand. Alongside running a school in Punjab, he has worked closely with the community in India for many years.

From the founder

Mr Jatinder Pal Rimpa Ji combines ancestral knowledge with his understanding of science to create Rimpanji, using vegetables, herbs and spices grown on his organic farm without chemical inputs. It is the goodness of the land, the care taken in growing the ingredients and the traditional way they are fermented that make Rimpanji so special.

Through his community work, approximately 11,000 bottles have been shared free of charge. Rimpanji Foods grows from that generosity and his wish to share traditional food knowledge with people around the world.

For Jatinder, love and positivity are at the heart of the brand. The care he shares with his community shapes the way he approaches food and the people it brings together.

Born in New Zealand and educated in India, Australia and New Zealand, Avantika holds a Bachelor of Science from the University of Otago, majoring in Neuroscience with a minor in Education. Her studies also included psychology, and she completed a 200-hour yoga teacher training in Rishikesh.

She reverse migrated to rural Punjab to contribute to education and community work. With support from teachers from abroad, she has helped provide skills education to more than 500 rural girls. Her work has been featured in The Tribune and The Indian Express.

At Rimpanji Foods, Avantika brings her science background and interest in the connection between the brain, gut and everyday wellbeing. She hopes to share ancestral food knowledge and traditional fermentation with people around the world.