Every dabba is pressed by hand, not a factory line.

A kitchen habit that turned into Parampara Bites

“Parampara” means the things passed down — a recipe, a rolling pin, a way of pressing dough with your thumb until it holds its shape.

It began with thekua made every Chhath the way our grandmother made it — jaggery melted slow, wheat kneaded by hand, and each disc stamped before it hit the hot ghee. Family kept asking for extra dabbas to take home, then friends did, then their friends.

So we kept the same steel kadhai, the same unhurried batches, and simply made room for more hands to eat from it. Nothing here is mass-produced, nothing is stocked with preservatives — if a batch takes longer because the jaggery needs more time, it takes longer.