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Continue ShoppingOur Story
This didn't start as a business. It started in a kitchen.
The story of one person's obsession with food — and how it became something you can snack on.
01 — The Person
Before the brand, there was a person who cooked.
Not professionally. Just compulsively. The kitchen was where things made sense — after a long day, a difficult week, a restless evening. There was always something to chop, something to stir. Something to make.
For Mahadev, food was never just fuel. It was how he unwound. How he celebrated. How he thought. And somewhere in all of that, a quiet ambition had always been there — to do something with food. To make something that mattered.
02 — The Frustration
The snack aisle kept letting him down.
Mahadev read labels. Not obsessively — honestly. Because if you care about food, you care about what goes into it.
The “healthy” options tasted like a punishment. The tasty ones had ingredient lists that made the health claim feel like a joke. The trade-off was everywhere, and nobody seemed willing to refuse it.
Why couldn’t a snack be genuinely good — in both senses of the word — at the same time?
03 — The Discovery
The answer had been in the pantry the whole time.
Makhana. The thing that showed up in festival kheer and temple prasad — that Mahadev had grown up eating without ever really thinking about.
Except look at what it actually is. High in protein. High in fibre. Low in fat. No gluten. Grown pesticide-free in the lotus ponds of Bihar.
He saw it differently from that point on. Not as an ingredient. As a starting point.
04 — The Obsession
Months of not being able to stop.
Roasting temperatures. Seasoning ratios. Whether a flavour could enhance makhana or just cover it up.
One rule emerged and never changed: the flavour cannot compromise the makhana. If the seasoning masked what made it worth eating — its lightness, its crunch — it didn’t make the cut. Not a business decision. A personal standard.
Batch after batch. Some great. Some in the bin. Each one a little closer.
"The flavour cannot compromise the makhana."
That's still the rule. Every variant. Every batch. Every decision.
05 — Better Batch
What happens when someone who loves food refuses a bad answer.
Every flavour was tested against that original standard. Every sourcing decision was made with the same care that went into those first kitchen batches.
The makhana still comes from the lotus ponds of Bihar — handpicked, naturally grown, processed in an FDA-approved facility where every batch is checked before it ships.
Better Batch exists because Mahadev couldn’t find the snack he was looking for. So he made it himself.
A note from Mahadev
I started Better Batch because I genuinely couldn’t find a snack I trusted.
Not in a dramatic way — just in the quiet way of someone who reads labels and keeps getting disappointed. I wanted something that was actually good for me, that didn’t taste like a compromise, and that I’d reach for again and again without thinking twice.
Makhana was the answer I hadn’t expected. And once I started working with it, I couldn’t stop. The kitchen became a testing lab. Weekends disappeared. My family ate a lot of makhana.
What I kept coming back to was one thing: whatever flavour we added had to make the makhana better, not just different. That’s still the standard. If I wouldn’t eat the whole bowl myself, it doesn’t leave our kitchen.
Every pack of Better Batch is a batch I’d be happy to sit with. That’s always been the only measure that matters.
