Chowmein is one of the most familiar evening meals in homes across West Bengal. It is quick, it is loved by children and adults alike, and it fits easily into a busy day. Most of the time, nobody stops to ask what the noodle itself is made from.
At Granvia, that question is where we start. A small change in the grain can change the bowl, without changing the habit.
Atta: the whole grain
Granvia Atta Chowmein is made with whole wheat atta. Whole wheat keeps the bran, the germ and the natural fibre of the grain, the parts that are removed when flour is refined. There is no maida added.
The result is a noodle that is satisfying and non-sticky, and that still cooks and tastes the way a family expects chowmein to.
Suji: firm and satisfying
Suji is coarsely milled wheat, already a staple in most kitchens. Granvia Suji Chowmein is made with suji for natural wheat protein and a firm noodle that holds its shape in the pan. Again, no maida is added.
For families who want something in between, Health First Chowmein is blended with 30% suji for a firmer, more satisfying, non-sticky bite.
Same bowl, better choice
None of these noodles asks anyone to give up chowmein. They simply offer a different grain choice inside a meal people already enjoy. That is the kind of improvement we believe can last: one that fits the plate as it is.