Ridhana | A Return to Honest Grain

Wheat isn’t the enemy. It’s how we’ve treated it.

At forty, I felt my body slowing down — a quiet fatigue beneath the surface, despite a life that seemed healthy from the outside. It wasn’t age; it was imbalance.

An Ayurvedic retreat helped me see what modern living had done — how fast food, quick commerce, and instant everything had pulled me away from nature’s rhythm. I began to understand the wisdom of slowing down — of food that’s whole, unprocessed, and rooted in tradition.

As Indians, grains are our staple—carbs make up nearly 50% of a balanced meal. Yet the flour we consume today is industrially milled, stripped of nutrients, and left to sit on shelves for months. It’s built for convenience, not nourishment.

I wanted to return to what our grandparents knew — flour that’s stone-milled at a gentle pace, rich in fiber, and made fresh.

Every step of this journey brought me back to my son, Rudra. If I felt this depleted at 40, what would his future look like? I didn’t want him growing up on shortcuts and shelf-stable flour. I wanted him—and every child like him— to know food that heals, not harms. Food that’s slow, nourishing, and wise — like the earth it comes from.

Ridhana is my answer.

A quiet rebellion against fast living. A return to slow milling, whole grains, and flour that respects the body.

It’s not just a product—it’s a philosophy.