Origin Story
Born in Bihar.
Built for the Bold.
Long before protein bars and seed mixes, there was makhana — a quiet superfood harvested by hand from the still ponds of Mithila, Bihar. This is its story.
3,000+
Years Cultivated
~9g
Protein per 100g
90%
World Supply from Bihar
0g
Trans Fat. Always.
What Is It
Not a nut.
Not a grain.
Something better.
Makhana — also called fox nuts or lotus seeds — are the seeds of the Euryale ferox plant, a flowering water lily that grows in shallow ponds and wetlands. Despite the name "fox nut", they are neither a nut nor particularly foxy. They are, however, genuinely extraordinary.
Low in fat. High in protein. Naturally gluten free. Rich in magnesium, potassium, and antioxidants. Makhana has been part of Indian cuisine and Ayurvedic medicine for over 3,000 years — used in fasting foods, festive dishes, and now, finally, as the snack it was always meant to be.
Native Sourcing
Sourced from the finest farms of Bihar
Olive Oil Roasted
Slow roasted, never fried in palm oil
Protein Rich
~9g protein per 100g serving
Gluten Free
Naturally — not by reformulation
The Heartland
Mithila, Bihar
The Mithila region — spanning Darbhanga, Madhubani, and Saharsa districts of Bihar — is the undisputed capital of makhana cultivation in the world. Over 90% of India's makhana, and roughly 80% of the world's supply, comes from here.
The low-lying floodplains and natural wetlands create the perfect mineral-rich environment for the Euryale ferox plant to thrive — deeply intertwined with the cultural identity of Mithila, featuring in Madhubani art, local rituals, and generations of family recipes.
GI Recognition
Bihar Makhana holds a Geographical Indication (GI) tag — the same protected-origin status as Darjeeling Tea and Champagne. You're eating something that can only authentically come from this land.
Grown in water
Makhana grows in still, shallow ponds and seasonal wetlands. Seeds develop in the muddy pond floor over months before harvest.
Harvested entirely by hand
Farmers wade chest-deep into ponds to collect seeds — a labour-intensive process that cannot be mechanised without destroying quality.
Popped by hand over fire
Raw seeds are roasted in cast-iron pans, then skilled craftspeople crack and peel each kernel with a wooden mallet — a skill passed down for generations.
A crop that heals the earth
No pesticides, no fertilisers, minimal water beyond natural wetlands. One of the most ecologically sustainable crops in the world.
Why Your Body Loves It
The Nutrition Case
High in Protein
~9g of protein per 100g — outperforms most common snacks. A complete plant-based protein source, ideal for vegetarians and anyone watching their macros.
Rich in Magnesium
Magnesium supports muscle function, nerve transmission, and sleep quality. Makhana is one of the richest plant sources of magnesium available.
Heart Friendly
Low glycaemic index, zero cholesterol, minimal saturated fat. Used in Ayurvedic cardiovascular wellness treatments for centuries.
Naturally GF
Not gluten free by reformulation — makhana is inherently, naturally gluten free. Safe for celiac diets and intolerance sufferers without exception.
Sustained Energy
Complex carbohydrates release energy slowly — keeping you fuller for longer without the blood sugar spike and crash of processed snacks.
Antioxidant Rich
Contains kaempferol — a natural flavonoid with anti-inflammatory properties that protects cells from oxidative stress and supports long-term health.
The Journey
From Pond to Pack
Planting (March–April)
Seeds sown into the muddy pond floor as water temperatures rise. The plant lies dormant beneath the surface for weeks before the iconic spiked lily pads emerge.
Growth (May–August)
The plant blooms with violet flowers across the wetland surface. Seeds develop in spiky underwater pods over four months.
Harvest (September–November)
Farmers wade into the ponds and collect mature seed pods by hand — a process that takes weeks per pond and cannot be rushed.
Popping
Raw seeds are pan-roasted and cracked open by skilled workers using wooden mallets to reveal the white, puffed kernel inside.
Slow Roasted in Olive Oil
Each kernel is slow-roasted in olive oil and seasoned with bold, authentic flavours. No palm oil. No shortcuts.
Sealed & Delivered
Packed fresh in nitrogen-flushed pouches to lock in crunch and flavour. From Bihar's ponds to your hands.
Now taste the story.
Seven bold flavours. The same makhana Bihar has grown for thousands of years — slow-roasted in olive oil and impossible to put down.
Explore All Flavours