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 — and 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.
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 — and 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.