Executive Summary
Pahari Roots’ Special Thin Hakka Noodles are made in Meghalaya using just two ingredients: refined wheat flour and iodised salt. With no additives, preservatives, or artificial colors, these noodles are handcrafted by small-scale processors in the region and sun-dried in clean environments. The production is done mostly by local women using simple tools and traditional methods. After drying, the noodles are transported to Mumbai where they are cleaned, batch-tested, and packed in FSSAI-compliant food-grade packaging. This direct sourcing model ensures quality, safety, and fair value to local food artisans.
Product Profile
Region: Meghalaya (urban/peri-urban processing units)
Altitude: ~1,000–1,400 m
Soil & Climate: N/A (processed product)
Ingredients: Refined wheat flour (maida), iodised salt
Production Cycle: Year-round
Drying: Sun-dried to ~12–13% moisture
Texture: Thin, firm, and smooth strands
Production & Process
Wheat flour dough is kneaded with salt, rolled or extruded into thin strands, and sun-dried. No preservatives, MSG, or artificial ingredients are used.
Challenges
- Manual process with limited tools
- Drying depends on clear weather
- Electricity issues limit mechanization
- Processors are often elderly or women with limited market access
Post-Production & Processing
- Sun-dried and hand-packed in bulk
- Sent to Mumbai for quality checks
- Cleaned, tested for moisture, and repacked in FSSAI-certified units
Regional Difference
Made in small batches by Northeast processors using clean-label recipes. No industrial additives—just simple, handmade noodles with regional authenticity.
Sourcing & Logistics
Directly sourced from Northeast processors; moved by road to Mumbai. Monsoon may cause transport delays.
Compliance
FSSAI compliant for processed wheat products. Batch-tested for moisture and microbial safety. No allergens beyond wheat.
Sustainability & Impact
- Supports women-led processing units
- Promotes clean, minimally processed regional foods
- Maintains handmade food traditions
Customer Story
Made in small batches in the highlands of Meghalaya, these noodles are handcrafted using just wheat flour and salt—no MSG, no chemicals. Women-run local units roll or extrude the dough, sun-dry it, and send it to us. In Mumbai, we clean and pack the noodles in FSSAI-compliant bags so you get clean, simple, honest noodles that respect tradition and support real livelihoods.
FAQs (short)
Where is it made? Small-scale units in Meghalaya
Ingredients? Wheat flour and salt only
What makes it special? Clean-label, handmade, no preservatives
How is it dried? Naturally sun-dried
Is it machine-made? Mostly manual with basic tools
Who makes it? Local processors, many of them women
Post-process steps? Sent to Mumbai for cleaning and packing
Quality checks? Lab-tested for moisture and safety
How is it packed? Food-grade, FSSAI-labelled bags
Any allergens? Contains wheat (gluten)