Our story began more than 200 years ago. According to our family history, our ancestors established a traditional water-powered Gharat (water mill) in the early 1800s. For generations, it served not only our family but also many surrounding villages, providing freshly stone-ground flour made from locally grown grains.

The Gharat continued operating until the 1970s, when electricity reached our village. Embracing the changing times while preserving traditional methods, my grandfather installed an electric stone-grinding mill and continued the family legacy of producing fresh, wholesome flour.

In our home, we never purchased atta, rice, besan, or turmeric from the market. Everything was processed fresh through our own mill. Years later, after moving to Chandigarh, I began consuming commercially packaged flour regularly. It didn’t take long to notice the difference. The aroma was missing. The taste felt different. The freshness simply wasn’t there.

Whenever I visited home, I made sure to bring back freshly stone-ground atta. It reminded me of something simple yet important: no matter what we eat — whether chapati with vegetables, paneer, butter chicken, or a stuffed paratha — the one ingredient present almost every day is atta. Yet it is often the most overlooked part of our diet.

My grandmother often shared stories about the nutritious mixed grains they consumed in their youth. Drawing from those conversations and our family’s milling heritage, I began experimenting with different grain combinations and eventually developed our own multi-millet blend — which has become a part of our daily meals.