Why Sattu is India's original protein

Long before protein powders arrived in plastic tubs, Bihar's farmers carried sattu into the fields. Roasted Bengal gram, ground fine, mixed with water and salt — a complete meal that kept a working body going through the hottest hours of the day.

The science caught up later: sattu is naturally high in protein and fibre, with a glycemic index below 55, which means slow, steady energy instead of a spike and crash. It's also gluten free and cooling by nature — the reason sharbat is a summer ritual across eastern India.

We didn't invent any of this. We just refused to let it be treated as a commodity.

Makhana: the snack that earned its place

Makhana — fox nut, lotus seed — grows in the wetlands of Mithila, where it has been harvested and roasted for generations. It is one of the few snacks that is genuinely light: zero cholesterol, gluten free, rich in protein and minerals.

The difference between good and ordinary makhana is sorting. Size, whiteness, crunch — graded by hand, the slow way. Roasted in ghee with rock salt, it replaces an entire shelf of fried snacks without asking anything of you.

From Sarvada to Shrutam: why we changed our name

We started as Sarvada Foods — सर्वदा, "always." As the brand grew, we chose a name that says more precisely what we do: Shrutam — श्रुतम्, "that which is heard." The wisdom passed down kitchen to kitchen, generation to generation.

The name changed. The promise didn't: single-ingredient foods, prepared the slow way, from Bihar's heartland to your table. If you knew us as Sarvada, you already know us as Shrutam.