01 · Where it began
It started in a family kitchen.
Thin poha, fresh curry leaves, a pinch of haldi. And, like every home, a kadhai full of hot oil.
02 · The change
We kept the recipe. We dropped the kadhai.
Deep-frying makes it heavy and shortens shelf life. So we took the oil out of the process.
03 · What goes in
Poha, curry leaves and whole spices.
A short ingredient list you can read in one breath. Nothing you wouldn’t find in a home kitchen.
04 · The process
Slowly roasted, not fried.
Everything tumbles in a hot roasting drum until the poha turns light and crisp. Same crunch, different process.
05 · The finish
Seasoned clean.
A clean-label masala goes on at the end. No added MSG. No I+G nucleotides.
06 · Ready
Packed fresh. Crunch intact.
Sealed in a standee pouch so it tastes the way it did when it left the roaster.