Message from Dr. Rohit Sane
MD and CEO Madhav Baug
In twenty-five years of managing lifestyle disease, I have watched patients manage these diseases — not just with medicines, but by also returning to the grains with which their grandmothers cooked. Ragi, jowar, green gram — these are not nostalgic foods; they are slow-digesting, fibre-dense, mineral-rich clinical tools that help us manage our health better.At Madhavbaug, we have clinically studied such foods, applied our research and curated products that are high in protein, fiber and mineral.
MD and CEO Madhav Baug
At Madhavbaug, we have clinically studied such foods, applied our research and curated products that are high in protein, fiber and mineral.
Our Products
Our Combos
South Indian Breakfast Combo
The Six Grains
Each Chosen for a Reason
Ragi
FINGER MILLET
one of the richest plant sources of calcium. Stabilises blood sugar, supports bone density, and provides long-lasting satiety - a staple of Karnataka's village diet for centuries.
Quinoa
KINWA
One of the rare plant foods containing all nine essential amino acids. Delivers a complete protein profile that complements the pulse-based ingredients in the blend.
Sorghum
JOWAR
Low glycaemic index grain that slows glucose absorption. High in fibre, antioxidants, and traditionally consumed across Maharashtrian households for sustained energy.
Red Lentils
MASOOR DAL
A high-protein pulse that adds creamy texture and earthy flavour while boosting the amino acid density of the overall blend. Rich in iron and folate.
Split Bengal Gram
CHANA DAL
The Traditional backbones of South Indian fermented batters. Provides structure, body, and significant protein, while contributing to digestive case when combined with fenugreek.
Green Gram
MOONG DAL
The lightest and most digestible pulse in the Indian kitchen. Rounds out the protein spectrum and adds a subtle sweetness that balances the earthiness of ragi and sorghum.
Recipes
