From a kitchen in Bihar to your doorstep
The Desi Pakwan started in a kitchen in Bihar, with a mould that's older than the founder. We make thekua the way it was always made — atta, gud, ghee, patience — and chakli that doesn't taste like a factory. Every pack is made after you order and shipped within three days.
Four promises, kept in every batch.
- 1Since the first batch
The mould
It started with a wooden saancha that's older than the founder. Same flower, same diamond, pressed into every thekua.
- 2Small batches
The kitchen
A home-style kitchen in Bihar. Small batches, desi ghee, and gud melted slow — never powders, never shortcuts.
- 3Dispatch in 2–3 days
Made after you order
Nothing sits on a shelf. Your order is kneaded, pressed, fried and packed within 2–3 working days of you tapping Pay.
- 4Breakage promise
Packed to survive India
Cushioned, sealed, breakage-safe. If more than 20% still arrives broken, we replace it free — photo on WhatsApp within 24 hours.
Mamta Sinha
Founder, The Desi Pakwan
I grew up waiting for Chhath — mostly for the thekua.
Every year, the whole house would gather around one wooden mould. My nani pressed, my maa fried, and I was allowed to steal exactly one thekua before it cooled. That smell of gud and ghee is the oldest memory I have.
When I moved away from Bihar, I couldn't find anything that tasted like that kitchen. Everything on the shelves was maida, palm oil, and months old. So I went home, learnt the recipe properly, and started making it for friends.
The Desi Pakwan is that same kitchen, just with a courier at the door. We still use the family mould, we still fry in desi ghee, and nothing is made until you order it.
If Nani wouldn't serve it, we don't ship it.
— Mamta Sinha