Our Story

This didn't start as a business.
It started in a kitchen.

The story of one person's obsession with food — and how it became something you can snack on.

Before the brand,
there was a person
who cooked.

Not professionally. Just compulsively. The kitchen was where things made sense — after a long day, a difficult week, a restless evening. There was always something to chop, something to stir. Something to make.

For Mahadev, food was never just fuel. It was how he unwound. How he celebrated. How he thought. And somewhere in all of that, a quiet ambition had always been there — to do something with food. To make something that mattered.

The snack aisle
kept letting
him down.

Mahadev read labels. Not obsessively — honestly. Because if you care about food, you care about what goes into it.

The "healthy" options tasted like a punishment. The tasty ones had ingredient lists that made the health claim feel like a joke. The trade-off was everywhere, and nobody seemed willing to refuse it.

Why couldn't a snack be genuinely good — in both senses of the word — at the same time?

The answer had
been in the pantry
the whole time.

Makhana. The thing that showed up in festival kheer and temple prasad — that Mahadev had grown up eating without ever really thinking about.

Except look at what it actually is. High in protein. High in fibre. Low in fat. No gluten. Grown pesticide-free in the lotus ponds of Bihar.

He saw it differently from that point on. Not as an ingredient. As a starting point.

Months of not
being able
to stop.

Roasting temperatures. Seasoning ratios. Whether a flavour could enhance makhana or just cover it up.

One rule emerged and never changed: the flavour cannot compromise the makhana. If the seasoning masked what made it worth eating — its lightness, its crunch — it didn't make the cut. Not a business decision. A personal standard.

Batch after batch. Some great. Some in the bin. Each one a little closer.

"The flavour cannot
compromise the makhana."

That's still the rule. Every variant. Every batch. Every decision.

What happens when
someone who loves food
refuses a bad answer.

Every flavour was tested against that original standard. Every sourcing decision was made with the same care that went into those first kitchen batches.

The makhana still comes from the lotus ponds of Bihar — handpicked, naturally grown, processed in an FDA-approved facility where every batch is checked before it ships.

Better Batch exists because Mahadev couldn't find the snack he was looking for. So he made it himself.