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chapter one

The Beginnings

My personal experience in the rice field spans over 30 years — before me, it was led by Shri S. Tamilmoni (uncle). Our home business was led by Shri Thaayammal, a self hand pound rice producer, and we had a small handmade rice boiling unit at our home in Samarasa Veethi.

Many elders still remember our street producing its own paddy, pounded in a small rice mill unit right there.

“For 30 years, without the bran in our rice, our health fell down. It happened not only with rice — but salt, milk, and more.”
chapter two

Back to the roots

Modernisation changed the face of small rice mills. Polishers turned hand pound rice into polished rice, and people slowly moved away from traditional rice.

From 2000 onwards we started hand pound and brown rice again, supplying across Kerala. To spread awareness we began an organic movement — an organic shop and the Varaprastham hotel — which grew into a complete organic food supply division, now called “Ethnic Foods”: traditional foods and value added products.

from the family ledger

Our Journey

  1. Our roots

    A home rice unit

    Hand pounded, home boiled rice from our own street, led by the family elders.

  2. The shift

    Polishers arrive

    Bran disappeared from rice — and slowly, health from our homes.

  3. 2000

    Back to hand pounding

    We restarted hand pound and brown rice and began supplying Kerala.

  4. Today

    Ethnic Foods

    A complete organic food supply division — traditional foods and value added products.

our plans

For the future

Research shows children under 10 are deeply affected by changes in lifestyle — especially our food culture. We've made it our first responsibility to change food habits by introducing healthy, value added ancient foods, and to bring vital positive change to every family we reach.

our vision

To bring hand pounded rice back to every home, hostel and restaurant.

See our rice
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