In the summer of 2016 amidst the mighty snow-capped Himalayas, we discovered its hidden treasures that changed our lives forever - indigenous local produces. These were one of its kind, unique food items that are medicinal, nutritious, and extremely delicious.

Sitting in the cosy Spitian kitchen of our homestay in Kibber, we discovered the soul-warming Sattu for the first time. And then, one thing led to another, the conversation became deeper and we explored a whole lot of local staples of the Himalayan Range like Sea Buckthorn, Kullu Jattao Red Rice, Spiti Barley Sattu, Spiti Black Peas, Morel Mushrooms, Rosehip to name a few. 

Our conversations with the local farmers made us realise the gap in the food market for such indigenous ingredients that only grow in these regions. While the city dwellers are unaware of these nutritional produces, the local farmers lack guidance in creating a system to make their products accessible to the bigger market. Lack of awareness and demand for these foods has led the farmers to shift to modern in-demand crops. We saw this as a problem of losing the age-old cultivation techniques of these indigenous foods. That’s when Thapasu was born.