Packaged food began with noble intentions: to make food last longer and reach more people. Somewhere along the way, recipes turned into formulas, and food became filler. “Good enough” became the goal.

Our story began with a simple question. Could we put the food back in packaged food?

Somewhat unexpectedly, the answer was to slow down. So we did. After three years and countless iterations, we arrived at what we were looking for: instant ramen that feels as good as it tastes.

That means working closely with our ingredients. Miso handcrafted in Goa. Noodles made fresh in traditional styles. And taking the time to do things right.

Every bowl we make is a quiet protest against shortcuts, and a small celebration of doing things properly, even when time is limited. Sometimes, especially then.

We are not in a hurry to change the world. We just want to make it taste better, one bowl at a time.

Noodles

Most instant noodles are fried for speed.

Speed costs flavour. We chose the slower path.

Our noodles are made fresh in small batches, using kansui the way traditional ramen shops do.

They are gently air-dried over 12 hours, not fried, so the noodle keeps what matters.

Time builds flavour.

It gives you a lighter texture, a cleaner taste, and noodles that actually carry the broth.
Because real ramen is not rushed.

Broth Powder

Most broth powders start with flavouring; ours starts with actual broth.

We use miso crafted in Goa and freeze-dry it — a gentle process that preserves its natural flavour, aroma, and nutrients far better than heat-based drying.