One number doesmost of the work.
For anyone watching their sugar, the glycaemic index — GI — is the number that matters most. It is also the one number most food brands never print. We measure it, publish it, and let you check it.
How fast food becomes blood sugar.
Glycaemic index is a 0–100 score for how quickly a carbohydrate raises your blood glucose. 55 or below is low. 56 to 69 is medium. 70 and above is high. Plain sugar sits near the top — and so, quietly, does a lot of everyday refined food.
The lower the number, the slower and gentler the rise: steadier energy, no sharp peak and crash. For someone watching their sugar, GI is the difference between two rotis that look identical and behave nothing alike.
The spike hides in the staples.
A roti has no added sugar. Neither does a bowl of white rice. Yet both can lift blood glucose as sharply as a spoon of sugar — because it was never really about the sugar you add. It is about how fast the carbohydrate breaks down.
So we did not build a range of sugar substitutes. We rebuilt the staples themselves — the atta, the dalia, the rice, the pulses — around a lower glycaemic load. The same meals on your plate. A different curve in your blood.
Measured, not estimated.
Batch by batch.
We do not test once and coast. Production batches are sampled and sent for analysis — grain is a natural product, and the numbers earn their place each time.
GI and full nutrition.
Glycaemic index, fibre, protein, carbohydrate, moisture — measured at independent laboratories, not read off a generic nutrition table.
Safety, screened.
Microbiological safety, pesticide residue, and adulteration checks — including argemone screening for mustard oil — on every relevant batch.
Yours to verify.
Our promise is simple: every number we print is a number we can trace back to a test. Where a batch report is ready, we make it available — nothing to take on faith.
What actually lowers the number.
Whole grains, not refined.
Maida is wheat stripped of its bran and germ — the fibre that slows digestion. Keep the whole grain, keep the brake.
Fibre — especially beta-glucan.
The soluble fibre in barley and oats forms a gel in the gut that slows how fast glucose is absorbed. It is one of the most reliable GI-lowering levers there is.
Stone-milled, kept cool.
High-speed industrial milling heats grain and strips nutrients. Slow cold stone-milling preserves the bran and germ where the fibre lives.
No maida, no fillers.
No refined wheat, no soy isolate, no starch, no palm oil. Nothing added that quietly pushes the curve back up.
What the numbers are — and are not.
A GI value is a measured average, not a personal promise. Your body is not a laboratory — how any meal affects you depends on portion, cooking, ripeness, and everything else on the plate. What we can promise is that the number on the pack is real and independently tested.
And we are a food brand, not a medical provider. Nothing here is medical advice, and no food treats, cures, or prevents any condition. If you have diabetes or any health concern, please talk to your doctor or a registered dietitian before changing your diet.