Dishita Choudhary
Founder & CEO
From Our Kitchen to Yours
Like many of you, I grew up believing that homemade food was the healthiest food. But as I learnt more about nutrition, I realised that many of us still struggle to get enough protein and fibre even while eating home-cooked meals every day.
Why
double sprouted
barley changes everything
Most functional attas take a shortcut they add protein isolate powder to plain flour and call it done. We start from the grain itself. Double sprouting isn't a marketing claim. It's a 48-hour process that fundamentally changes what the barley can do for your body.
First Sprout — Awakening
The barley grain is soaked and allowed to germinate. Enzymes activate, breaking down complex starches and starting to unlock the protein locked inside the grain's structure.
Second Sprout — Amplifying
The grain sprouts again. Phytic acid — the compound that blocks your body from absorbing minerals — is significantly reduced. Bioavailable protein and fibre both increase measurably.
Stone Ground — Preserving
The double-sprouted barley is stone ground at low heat, preserving the nutrients we just unlocked. No industrial rollers, no heat damage. Just flour that still carries the grain's full goodness.
Our barley comes from the brewery.
We source our barley from brewery spent grain — a high-quality byproduct of the brewing process that is naturally rich in protein and fibre but typically discarded. By giving it a second life in your kitchen, we reduce waste and pass the nutritional benefit straight to you. Better for your body. Better for the planet.
To help 10 million Indian families choose better.
Not through dramatic diet overhauls or expensive supplements. Through the food already on the table — made with more intention, more nutrition, and the same love it has always been made with. One household at a time, one roti at a time.
We built this for the way
real India eats.
Post-Covid, India's pantry
quietly upgraded.
The pandemic changed something fundamental about how Indians relate to food. People who'd never read a nutrition label started reading them. Families who'd always bought the cheapest atta started asking what was in it.
A significant portion of urban India — working professionals, young parents, fitness-aware households — shifted from passive grocery buying to intentional pantry building. The demand for better staples was real, and growing. We built The Better Grain for exactly that moment.
Urban India's online searches for "high protein" and "healthy atta" more than doubled between 2020 and 2023.
The National Institute of Nutrition estimates the majority of vegetarian Indians fall below recommended daily protein intake.
You don't change how you cook, how you eat, or what you serve. You just switch your atta.