We didn't start a business. We started a rescue.

It all began with a stack of routine blood reports.

When my grandfather's results came back, the numbers told a worrying story — high triglycerides, high LDL, low HDL. And it wasn't just him. Almost everyone in the family showed the same pattern. We sent the reports to my brother, a doctor working overseas, and what he told us shook us: reports like these are the road to heart disease. Given Baba's age, we were terrified.

His advice was almost old-fashioned. Go back, he said, to the cold and wood pressed oils your earlier generations cooked with. It is still oil — but used in the right quantity, it's oil that helps the body instead of harming it, bringing down LDL cholesterol and triglycerides over time.

Within nine months of switching, every single family report came back to normal. Baba's triglycerides had fallen to the lower end of the range — a drop of nearly 100 points. We had watched real food, pressed the traditional way, undo what years of refined oil had done.

That's when it stopped being personal. If this could happen in my home, it could happen in countless others. We've spent years pouring refined oil and dalda into our cooking — Livantra is my attempt to help reverse that, one kitchen at a time.

And I wanted to build it the right way: a chain where everyone benefits — from the farmer who grows the seed, to the people who press it, to the family that finally tastes real oil again. That's the healthy mantra. That's Livantra.