About Us
Eat what yourgrandmother would recognise.
We source heritage grains from Indian farmers, mill them in our own unit outside Bengaluru, and refuse to polish away the parts that carry the nutrition. The bran stays. The germ stays. That is the whole business.
Organic food gets faked at the mill.
So we own ours.
A farmer grows clean grain. It leaves his field certified. Then it reaches a shared commercial mill, where it sits beside conventional stock from a dozen other farms. Somewhere between the intake and the bagging, the two quietly become one. The certificate still says organic. The grain no longer is.
This is the most common shortcut in Indian organic food, and it is invisible to the person buying the pack. It is also why we built our own unit in Nelamangala instead of renting capacity. We clean our own grain. We stone-grind our own flours. We pack our own jars. Nothing in your hand has passed through a process we didn’t watch.
Not rented. Not shared.
The mill is run by a microbiologist.
Which is why the unit exists.
K. S. Sridhara studied microbiology, the science of the germs and bacteria that grow on food. He has an M.Sc. and an M.Phil. in microbiology, and an M.Tech in biotechnology. He worked five years in the biotechnology industry and taught the subject for four years as Head of Department. After that came twelve years in a bank, which is where he learned to keep records properly. All of this happened before he bought his first sack of rice.
Those years taught him how food is really handled in this country. Cheap rice mixed into good rice and sold under one name. Powders made heavier with things that were never food. Oil sold as one thing and made of another. Machines that are never opened and cleaned. Floors and hands that nobody checks. None of this is a secret inside the trade. It is only invisible to the person cooking dinner, because the pack looks the same either way.
So these are not just degrees on a wall. One grain, one name, one bag. Nothing cheaper mixed in. The unit is cleaned on a fixed schedule, not when somebody remembers. Grain does not go for packing until the lab tests that batch and passes it. Pests are controlled by sealing the grain in air-tight bags, where the insects use up the oxygen on their own, instead of spraying chemicals like phosphine on food you will eat. A metal detector checks the grain before the pack is sealed. Nothing is added for colour, for smell, or to make it sit longer on a shelf.
Once you know all this, you cannot pick up a bag of rice for your own family without thinking twice. So he decided to make the food he wanted to buy. Food he could serve at his own table without any doubt. Food made the way his grandmother made it. Whole grain, no chemicals, nothing added later, nothing mixed in. That is how Krish Royal Organics started, and that has not changed since.
Trust is not a word printed on the front of a pack. It is what happened to the food before it reached you.
Everything that made it food, we left in.
How this started.
We started with a stubborn idea: the ingredients that fed generations of Indian families deserved to be remembered, not replaced. The Rajamudi rice once eaten in the kitchens of Mysore royalty. The millets that carried farmers through droughts. The ghee churned slowly in clay pots.
That pantry has been disappearing for decades. Grains polished until the bran is gone. Varieties bred for shelf life instead of nutrition. Chemicals layered on at every stage from soil to silo. The food on our plates grew paler, faster and emptier. A generation grew up never knowing what real rice tasted like.
Why polishing exists
Polishing is cosmetic. Stripping the bran and germ makes rice whiter, softer and longer-lasting on a shelf. It also removes most of the fibre, the minerals and the natural oils, which is to say most of the reason to eat it.
It survives because whiter grain sells and lasts. We accept the shorter shelf life and sell the grain whole. What you receive is not a product. It is rice, in the form your grandmother would have recognised.
Three commitments. No exceptions.
Applied to every pack that leaves our unit.
Certified organic, NPOP
Every grain, pulse and seed comes from farmers certified under India’s National Programme for Organic Production. No synthetic pesticides, no chemical fertilisers, no genetically modified inputs.
Whole, never polished
Bran, germ and outer layers stay intact. We accept the shorter shelf life that comes with leaving the natural oils in, because that is where the nutrition lives.
Varieties worth saving
Rajamudi, Sidda Sanna, Madhu Sanna, Navara. Rare traditional grains that monoculture has made commercially inconvenient, and that disappear if nobody buys them.
A daily staple. Not a luxury.
What we are actually trying to do.
Uncompromised food has a way of becoming a premium indulgence. A small jar, a high price, a treat. We think that gets it backwards. This is rice and dal and flour. It belongs in the kitchen every day, not on the top shelf for guests. Every decision runs through that: which farmers we partner with, how we mill, and what we will and will not sell.
Built around the Indian pantry.
Eight categories, each in its original form.
Start with the rice.
Rajamudi is the fastest way to understand the difference. Cook it once next to the polished rice already in your kitchen. You will not need us to explain the rest.