How we make it
Ingredients matter.
So does processing.
How it’s made
Five old ways
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Slow ferment धीमा ख़मीर
Dough is left to rest with a sourdough culture, and time does the work.
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Water-milling घराट में पिसा
Grain ground in a gharat — a Himalayan mill turned by a mountain stream.
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Sprouting अंकुरण
Grain is soaked until it wakes and begins to grow, then dried and milled.
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Stone grinding पत्थर की चक्की
Ground slowly between stones, the way the chakki always has.
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Oven roasting भुनाई
Roasted in the dry heat of an oven for a deep, toasty flavour.
What goes in
Six ingredients
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Himalayan Naked Barley जौ
An old hill barley whose husk falls away easily, so the whole grain comes to the kitchen.
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Millets मोटा अनाज
Small, hardy grains — ragi, bajra, jowar — that India has eaten for thousands of years.
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Cold Pressed Oils कच्ची घानी तेल
Oil pressed out of seeds mechanically, without added heat or chemical solvents.
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Sourdough Culture ख़मीर
A living flour-and-water starter, kept alive and fed, that leavens dough slowly.
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Organic Jaggery जैविक गुड़
Unrefined cane sugar — sugarcane juice simply boiled down until it sets.
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Sesame, flaxseed, amaranth तिल · अलसी · राजगिरा
Three old Indian seeds — til, alsi and ramdana — small and nutty.