Our story

The idea came to me after the birth of my daughter in 2006. When she was 1, I started preparing one of my favorite flatbreads koki* for her (Onion & cilantro paratha in the Menu) and serve it with a sunny side up egg. While I have always enjoyed the process of cooking, but I couldn’t help but constantly think about the concepts of efficiency, workflow and entrepreneurship in the context of paratha making. Thus started the long arduous but joyful journey of learning & discovery in the art of paratha making. I have learned much about myself in the process.

*koki is a sindhi flatbread. traditionally its made quite rich with the use of yogurt while kneading the flour and profuse use of ghee during the cooking process. The dough is made so soft and wet that the traditional cooking process is two stepped. First step is when koki is half rolled and its cooked on medium heat to provide it enough adhesion for it to be rolled to its full length and then cooked yet again. Each step requiring lots of ghee :-)