I’m an engineer by education — I completed my BTech in 2020 and, like many young Indians stepping out of college, I entered the corporate world with ambition, excitement, and the belief that hard work would eventually bring balance to life.
At first, everything felt fast and full of promise. Long working hours, rotational shifts, deadlines, and constant pressure slowly became normal. Meals were rushed, timings were irregular, and food often meant whatever was quick and available.
Like many of us, I told myself, “This is just how this phase of life is. Everyone goes through it.”
Then COVID arrived.
For a brief period, life slowed down. Working from home gave me something I didn’t realise I had lost — time. Time to cook, to eat calmly, and to notice how my body actually felt.
When life slows down, your body finally gets a chance to speak.
But as offices reopened and routines returned, long hours away from home came back too. Days became packed again, meals became rushed, and cravings slowly crept in.
Once again, I found myself facing a choice so many of us know well — either eat something healthy that feels boring and unsatisfying, or eat something tasty that slowly harms health.
Most days, compromise felt unavoidable.
Over time, my body started showing signs I could no longer ignore. I was diagnosed with thyroid issues and PCOD, along with constant mental stress. It wasn’t sudden. It was gradual, silent, and exhausting.
That phase forced me to stop and ask myself a difficult question: If I’m always tired, unwell, and stressed — what exactly am I working so hard for?
Stepping away from my job wasn’t easy. It came with fear, uncertainty, and a lot of self-doubt. But it also gave me clarity.
I realised I didn’t want quick fixes or fancy claims. I wanted food that my body could trust — food that felt familiar, honest, and grounding.
That’s when I turned back to our roots.
I rediscovered traditional millets — foods our parents and grandparents grew up with. Simple, wholesome, naturally high in fibre, and deeply nourishing.
As I started cooking millet-based food for myself, something shifted. Eating no longer felt like guilt management or damage control. It felt comforting. It felt grounding. It felt like care.
Around the same time, I began baking healthy cookies for my husband, who works in the corporate world and has been my strongest support system throughout this journey.
The intention was very simple — to help him get through long workdays without depending on junk food. I wanted his cravings to be met with something nourishing, something made with thought and care.
Then something unexpected happened.
His colleagues started tasting the cookies. They liked them. Then they asked for more. Requests grew. Conversations started.
What began in my kitchen, for one person, slowly reached many.
That’s when I realised this struggle wasn’t just mine. So many of us are trying to balance work, health, family, and cravings — all at the same time.
That’s how Milasty was born.
From the beginning, we made conscious choices about what goes into our food — and what stays out.
Our products are made using millets, jaggery, and desi ghee. We do not use maida, palm oil, processed sugar, preservatives, or added colours.
Not because it’s trendy, but because food should be simple, transparent, and something you feel comfortable sharing with your family.
Milasty is less about building a business and more about encouraging a mindful, health-conscious lifestyle — one that fits into real Indian lives, real routines, and real cravings.
Because good food shouldn’t feel like a compromise.
It should feel like home.
If this story feels familiar, our cookies are made for you.