What if one of the world’s most luxurious spices could be grown far from its traditional home in Kashmir, not in the soil, but indoors?

Saffron, often called “red gold”, is treasured across the globe for its vivid colour, delicate threads, and rich aroma. For centuries, it has thrived in the chilly climes of Kashmir. But now, this precious spice is beginning to bloom in unlikely places, thanks to a new generation of innovators who see its potential beyond tradition.

At the forefront of this change are two friends from Gujarat — Subhash Kanetiya and Ashish Bavaliya — who dared to ask a bold question: Can saffron grow in a lab, in the heart of western India?

Driven by curiosity and a shared love for agriculture, the duo began experimenting with indoor saffron farming in temperature-controlled environments, something never before attempted in their region.

Subhash, who holds degrees in both biotechnology and agriculture, teamed up with Ashish, a fellow agri-tech student he met at Navsari Agricultural University. What started as a student project soon blossomed into a pioneering venture that could reshape how India grows saffron.

Subhash, a 23-year-old from Bhadravadi village in Bhavnagar, had always wanted to break away from traditional farming, which was the mainstay of his family. His parents were traditional farmers, growing groundnuts, millets, and vegetables like cabbage and cauliflower on their family land.

“I wanted to do something different in farming,” he says. While studying in Surat, he came across a research paper about saffron farming in Iran. “I saw how they were growing saffron on a large scale, and I thought, why not try this in Gujarat? It felt like the perfect opportunity to bring something new to the table,” he tells The Better India.

‘I always wanted to try something unconventional in agriculture’

“I did some research on indoor saffron farming, and the idea of growing this spice in a controlled environment fascinated me,” he recalls. “I saw it as a chance to revamp farming in Gujarat, where the climate doesn’t naturally support saffron cultivation. I researched everything about this farming, including the methods used in Iran, where the spice is grown on a large scale.”

Ashish, 25, from Hamapur village in Amreli district, showed equal interest when his friend discussed the idea with him. He came from a cotton-farming background, but the desire to do something different in agriculture burnt brightly in him as well. “I always wanted to try something unconventional in agriculture, and saffron seemed like the perfect challenge,” he adds.

© The Better India