Three generations ago, in a small kitchen in Bihar, our grandmother began folding maida, gud, and warm desi ghee together by hand. No machines. No shortcuts. Just patience, feel, and an understanding of what good thekua should taste like.

Today, we make that same thekua in small batches — pressed into the same wooden moulds, slow-fried in pure ghee, and cooled before sealing. No preservatives. No artificial flavours. Just the recipe, unchanged.