Barley: the grain behind every Takmeeli pack

Everything we make starts with one grain. Barley is a hardy winter cereal, grown in India mostly across Rajasthan, Uttar Pradesh, Madhya Pradesh and Haryana, and harvested in spring. It has been part of this region's food for longer than wheat has.

Cleaning and roasting

At our unit in Malegaon the grain is cleaned, graded and then slow-roasted. Roasting is where the taste comes from: too little and the mix tastes raw, too much and it turns bitter. We roast in small batches and check colour and aroma by hand before milling.

Milling and blending

Roasted barley is milled to the texture that cooks smooth in a few minutes. For Talbeena it is blended with almond, cashew, pistachio and dry dates and the chosen flavour. For Barliva it is blended with almonds, pumpkin seeds and sunflower seeds, with no added sugar.

Packing and testing

The mix is packed in sealed pouches with the batch number and best-before date printed on each one, and samples are tested at NABL-accredited laboratories. Our unit operates under FSSAI licence, and the licence number is printed on every pack.

Next time you open a pack, the toasty smell is the roasting step doing its job.