We started with one stubborn question.
Farmilia began at a dinner table — two founders, a plate of dal-roti-sabzi, and a nagging thought. Why do Indian meals, for all their richness, leave so much of our nutrition behind?
Because the diet is built on carbs. Rice, roti, potato, sugar. The vegetarian Indian plate — for all its love — rarely crosses the protein line it needs to. And you can't just tell a country to stop eating roti.
So we flipped the question. What if the roti itself did more?
If roti is the one thing that shows up at every meal, three times a day, across every home — that's where we put the protein. The fibre. The ancient grains your grandmother grew up on.