Ours is a country exemplified with its vast diversity with the beauty of unity. Food is the core of our lifestyle and is one of the critical diversity of ours. With so many food choices, various languages, diverse cultures, we just magically unite. 

Food is part of our cultural identity. Food and language show so much about our ancient traditions. When we started developing the new product "GANJI BOX" about 18 months back, we started with what is typically consumed in our region of Tamil Nadu where we grew up.

In the districts of Salem, Dharmapuri of Tamil Nadu, which we are very familiar with, two crops used to dominate - Ragi ( Finger Millet and Pearl Millet (Kambu) ). The Ganji we are taking about is called Koozh in Tamil Nadu. Kambu Koozh is a top food in rural Tamil Nadu. 

We used to drink Koozh which is either made from Ragi or Pearl Millet ( Kambu) and served in fermented form with mixture of curd. The preparation is pretty long but, probably the best probiotic complex carbohydrate with protein and fiber we could have asked for!  It is unmatched in taste and nutrition. 

Settled in Karnataka, travelling across the state, we find similar delicacy everywhere (may be except in big cities), it is called Ambli. Popularity for Ragi ( Finger Millet) is notch higher here compared to the other ones. In Andhra/Telangana, it is called with same name Ambli. Ragi and Pearl ( Sajjalu) dominates there as well. 

Travelling towards northern part of the country, Rajastan for instance, Barley and Jowar are used to make similar type of food. Here it is named Raabdi (Not to be confused with sweet - Rabdi ). Barley is a very interesting grain because of its low Glycemic Index (25) and people from very hot areas prefer this. 

Travelling to eastern part, say Bihar, there is a phenomenal protein drink called Sathu. It is made using Black Chenna. Instead of curd, they use buttermilk. Almost similar - almost!

This is not to say, other grains are not used. There are always preferences in each part of the country based on the availability of grains, climatic conditions and taste profile.

All of them, irrespective of under what name it is identified, it doesn't take too much time for us to understand the similarity.

Different bit similar!

Our people used to consume these wonders for hundreds of years. It worked for them for hundreds of years and it will continue to work for good health and lifestyle for us as well -  as long as we also consume these regularly. Hundreds of years of empirical evidence is unchallengeable. 

As you can see, food at the conceptual level is same ( Koozh/Ambli/Raabdi/Sathu) but has its own identity.  The name Ganji is a common name that covers all these food items.

It is our humble attempt to bring these to the mainstream in a way everyone can use it with minimal effort irrespective of their work, travel schedule covering many age groups.