Resources

Poha Nutrition Facts Per 100g — The Numbers First Poha (flattened rice, also called aval or chivda) is made by parboiling paddy, then rolling it flat under pressure until the grains become thin, dry flakes. Because it is partially cooked during processing, it rehydrates and softens within minutes — which is why it has been a breakfast staple across Maharashtra, Madhya Pradesh,...

Food as an Act of Devotion, Not Just Commerce Somewhere between the rise of protein bars and the flood of ‘clean eating’ startups, a quieter question got lost: what does it actually mean to feed someone well? Not just nutritionally — but in a way that respects the body, the mind, and something larger than both. That question sits at the center...

Ancient Principles, Confirmed by Modern Labs Sattvic cooking predates nutrition labels by several thousand years. The Ayurvedic and Vedic traditions that define Sattvic food — whole grains, minimal processing, no alliums like onion and garlic, no meat — were built on observation, not clinical trials. What’s striking in 2026 is how consistently the science has caught up. Vasudha Foods was founded by...

A Kitchen Rooted in Devotion, Not Just Production Most food brands start with a market gap. Vasudha Foods started with a philosophy. Founded by the House of Hare Krishna (ISKCON), the brand was built around the Sattvic principle — that food prepared with purity, intention, and the right ingredients carries a quality that goes beyond nutrition. That founding logic shapes every decision...

Where the Process Actually Begins Shelf-stable Sattvic food is harder to make than it sounds. The challenge isn’t just cooking a meal — it’s cooking it in a way that stays safe for 12 to 18 months without artificial preservatives, without onion or garlic, and without any ingredient that would disqualify it from Sattvic classification under Vaishnava dietary standards. Vasudha Foods, founded...

Gluten-Free Is Not a Label — It Is a Process Decision Most food brands treat gluten-free as a marketing category. Vasudha Foods treats it as a manufacturing constraint that shapes every decision from ingredient sourcing to packaging. That distinction matters more than it sounds. Millets are naturally gluten-free grains. Foxtail, finger, pearl, kodo, little, and sorghum — none of them contain gluten...