Health, recipes, startup stories, and honest thoughts from three engineers who got obsessed with a snack.
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Three engineers. Three resignation emails. Same morning. What happens when you have no plan, no industry experience, and an absolutely unreasonable idea — and you do it anyway.
Ayurveda called it three thousand years ago. Modern nutrition science is just catching up. Here's what the data says about the snack you've been sleeping on.
The 3-in-1 debate, settled. We break down the taste, texture, and nutrition of each way — and when to pick which one based on your mood.
We visited the lotus ponds of Mithila, Bihar — where India's finest makhana grows. What we found changed how we think about sourcing, freshness, and food.
A question asked over chai at 1 AM: 'What if we just... included the masala?' The idea was obvious. The execution took four months. Here's how we built it.
Engineers in a food industry. Nobody warned us about FSSAI documentation, shelf-life testing, and trying to explain nitrogen-flushed packaging to a first-time user.
Breakfast, lunch, dinner, and two snack breaks. ThreeFields makhana works at every hour — here are five ways to use it you haven't tried yet.
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We write about health, makhana, and occasionally about what it's like to quit your job to sell snacks.
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