Our story
A family recipe, made for the world
Shiv Papad began in a Surat kitchen, with the papads we grew up eating. Today we make them the same way, in small batches, for homes across India and Gujarati families living overseas.
Still made by hand
Good papad is simple, but it cannot be rushed. The dal has to be ground fresh, the dough kneaded until it is just right, and each papad rolled thin enough to crisp up evenly.
So that is how we still do it. We use whole spices, dry our papads in natural sunlight and pack them only once they pass our own taste test at home.
Manufacturing process
Four steps, nothing hidden
- 1
Selecting and grinding
We start with cleaned urad and moong dal, rice or sabudana, and grind them with whole spices in small lots so the flavour stays fresh.
- 2
Kneading and rolling
The dough is kneaded until smooth, rested, then rolled by hand into thin, even rounds.
- 3
Drying in the sun
Papads are laid out on clean, covered racks and dried slowly in natural sunlight until they are perfectly crisp.
- 4
Checking and packing
Every batch is checked by hand for size and dryness, then sealed in airtight packs ready to travel.
Hygiene
A kitchen we are proud to show you
Clean work surfaces
Rolling and packing areas are cleaned before and after every batch.
Careful handling
Hands are washed and hair covered whenever the dough or papads are handled.
Covered drying
Drying racks are kept covered, away from dust and insects.
Sealed packs
Airtight packaging keeps papads crisp and protects them on the journey.