Three generations, one set of stones.
Flourma started with Parth, whose family has run a chakki in Mumbai since 1961. Three generations have stood at the same stones, grinding flour for the neighbourhood that walked in with their own grain.
Growing up, that was normal: flour was something you collected the same day it was ground, and the atta in the dabba changed with the season. It was only later, looking at what most of India actually buys, one wheat bag milled weeks earlier for every person and every season, that the difference became obvious.
Flourma is that chakki, opened up to more homes. Same family, same insistence on not milling until there's an order to mill for. And because the blends are built for real goals (protein, blood sugar, gut, no wheat), you don't have to give up the roti. You change the atta.
"We don't mill until you ask us to. That's the whole company."
About the founder
Parth Gupta
Founder, Flourma
Parth grew up around his family's chakki in Mumbai, which has been grinding flour for the neighbourhood since 1961. Flourma is his way of bringing that same freshly milled atta to homes across India.
01
Where it started
At the family chakki, flour was something you collected the same day it was ground, from grain the neighbourhood brought in themselves.
02
What he noticed
Most atta sold in India is milled weeks before it reaches a kitchen and kept on shelves with preservatives. Next to the chakki, the difference was obvious.
03
What he built
A brand that mills only after you order, on the same stones, with blends built around real health goals: protein, blood sugar, gut health and gluten-free eating.