Three generations, one set of stones.

Flourma started with Parth, whose family has run a chakki in Mumbai since 1961. Three generations have stood at the same stones, grinding flour for the neighbourhood that walked in with their own grain.

Growing up, that was normal: flour was something you collected the same day it was ground. It was only later, looking at what most of India actually buys — bags milled weeks earlier in a factory, held together by preservatives — that the difference became obvious.

Flourma is that chakki, opened up to more homes. Same stones, same family, same insistence on not milling until there's an order to mill for. And because the blends are built for real health goals — protein, blood sugar, gut, gluten-free — the freshness goes where it matters most.

"We don't mill until you ask us to. That's the whole company."