Named after the floor where the season gets sorted.
A khalihaan is the open threshing floor at the edge of a village — where a harvest is laid out, beaten, winnowed and sorted before anyone calls it food. We work the same way, just with a shopfront instead of a field.
Before mills and cold storage, a khalihaan was the only quality check a harvest got — laid bare on packed earth, sun on it, nowhere to hide a bad batch.
That's the standard we borrowed the name for. We don't run our own farms — we work with a small number of growers we visit, buy from at a fair price, and pack in small runs so nothing sits in a warehouse pretending to be fresh.
It also means we won't always have everything in stock. Some things come and go with the season. We think that's honest, even when it's inconvenient.
Still early days.
Khalihaan Foods is just getting started — here's where things stand.
The idea
Started as a search for grain and spice that tasted like it used to — and a frustration with how far most packaged food has drifted from the farm it came from.
First partner farms
Began working directly with a handful of growers on millets, pressed oils and seasonal fruit — the first khalihaan range is being finalised now.
First batch ships
The site you're on is the first step. Join the list on the contact page to hear when the shelves open.
A small team, close to the work.
Placeholder team details — swap in real names, roles and bios whenever you're ready.
Aashish Ravi
FounderKhalihaan Foods started with a simple idea — to bring the world quality food and beverages, made the way a harvest deserves to be treated.
Aashish Ravi
Farm partnershipsWorks directly with partner farms — choosing who we source from and visiting the growers behind every batch.
Operations
Production & packingA line or two on how small batches get made and shipped.
See what's coming off the khalihaan.
Millets, pressed oils, spice blends, pickles, squashes and more — organised by category.