For generations, the world learned about the foods and ingredients of the Indian subcontinent through a colonial lens—plantations, profit, and extraction. Tea, spices, rice, wheat, sugarcane… all reduced to commodities, stripped of the cultures, communities, and ecosystems that created them. But that isn’t the real story. The real story belongs to the land itself, to the Indigenous communities who tended these ingredients for centuries, to the farmers who kept traditions alive, to the biodiversity that makes the region one of the richest food landscapes on the planet.

Laahé exists to flip that script—to bring these foods back into conversation through the voices of the people who actually built this heritage.

Not as commodities, but as culture.
Not as exports, but as identity.
Not as ingredients, but as living stories.

Chai is where we begin because it’s universal, comforting, and endlessly adaptable—shared across countries and cultures. But this mission goes beyond chai. It’s about the spices that define our kitchens, the grains that fed generations, the superfoods that Indigenous communities have relied on long before the world called them “super,” and the flavors that carry history in every bite. Laahe is here to honor those ingredients—tea, spices, rice, herbs, superfoods, all of them—by celebrating where they come from, who grows them, and the stories they hold. This is food told through our voice, our perspective, our roots.