The Sisters Behind Poit

Some things stay with you no matter where life takes you — the smell of food cooking at home, the way certain dals were always stocked in the kitchen, the taste of rajma that never tasted the same anywhere else.For us, Poit began from exactly that feeling.

We are three sisters from Uttarakhand, raised around food that was simple, seasonal, deeply comforting, and full of memory. The ingredients we grew up with were never “speciality products” in our home. They were just part of everyday life — pahadi rajma, red rice, local dals, pickles, spices, and the kind of food that quietly becomes part of who you are.

And somewhere along the way, we realised that what felt normal to us was becoming harder to find outside the hills.

Growing Up with the Flavours of the Hills

Food in the mountains has always been about more than recipes.

It is about what the land gives, what the season allows, and what a family knows how to cook with care. We grew up around ingredients that were honest and nourishing — not flashy, not processed, just deeply rooted in where they came from.

Meals at home were shaped by what was local, what was available, and what had been passed down through generations. Rajma was not just rajma. Rice was not just rice. Every ingredient had its own place, its own taste, and its own memory attached to it.

That connection stayed with us.

Why We Started Poit

Poit started because we did not want these flavours, ingredients, and stories to slowly disappear into the background.

We saw that many authentic ingredients from Uttarakhand and nearby Himalayan regions were either unavailable, poorly represented, or reduced to just another product on a shelf. But for us, these were never just things to sell.

They came from homes, from kitchens, from people, and from places that deserved to be known properly.

So Poit became our way of bringing those ingredients forward — honestly, proudly, and with the respect they deserve.

Not as a trend.
Not as “exotic food.”
But as real food with real roots.

Why Micro Farmers Matter to Us

At the heart of Poit are the small farmers of the hills.

The people growing these crops are often working on a much smaller scale than commercial agriculture. Their harvests are limited, seasonal, and deeply dependent on land, weather, and patience. That is exactly what makes them special.

These are not factory-made ingredients. They come from real mountain farms, often family-grown and shaped by generations of knowledge.

Working with micro farmers matters to us because this is where authenticity begins.

When we say small harvests, big flavours, we mean it.

We want more people to understand that food grown with care, in the right geography, by the right hands, carries something that mass-produced food often loses — character.

How Poit Café Became Part of the Story

At some point, we felt that simply selling ingredients was not enough.

We wanted people to experience them.

That is how Poit Café came into being — a space where the ingredients we grew up with could move beyond packets and shelves and become something you could taste, share, and connect with.

Because food is best understood when it is lived.

A bowl, a meal, a pickle on the side, a plate shared with someone — that is often where people really understand what an ingredient means.

The café became an extension of the same idea:
to bring the hills closer, one honest plate at a time.

Why Poit Means So Much to Us

Poit is not just a business for us.

It is a way of holding on to where we come from.

It is our way of making sure the flavours we grew up with are not forgotten, and that the people growing them are not left behind in the process. It is our way of sharing Uttarakhand not as a postcard, but as something real, lived, and deeply loved.

If Poit can help even a few more people discover the beauty of these ingredients, these food traditions, and the people behind them — then it is doing what it was meant to do.

And this is only the beginning.