The Golden Journey of Besan

    Ever heard of a hero that never wore a crown but fed entire kingdoms? That hero was the chickpea—quiet, golden, and reborn as besan. The chickpea has long been a quite hero, nourishing lives even before the spices entered the Indian kitchen. In ancient time, they were roasted on clay fires and ground on a stone chakki by the families. The result? A golden flour that had survived the tale of time - our beloved besan.

    Centuries later, besan laddoos were transported by the caravans of Rajasthan through scorching deserts. Each bite was empowering to the traders and reminded them of home. Like all true travelers, besan changed shapes across borders — soft tofu in Burma, rustic farinata in Italy, crispy socca in France — yet always carried the memory of its homeland.

    In India, however, it was included in all seasons and festivals. Temples served sweet besan halwa, Mughal courts enjoyed besani rotis, saints were served humble besan rotis, and villagers made pakoras in winter rains. Gujarat celebrated in dhoklas, and South India gave us Mysore Pak. Besan was not only flour, but also travel, tradition, and memory intertwined in food. Even today, when a mother rolls laddoos or a roadside vendor drops pakoras into hot oil, the golden dust of besan carries centuries of stories.