A family ledger,
kept for 75 years.
In 1948, Isher Dass set up a single milk counter in the lane behind Kanak Mandi, selling what his own herd produced that morning. There was no recipe book — only his father's instinct for which curd would set right, and which batch of khoya was ready to leave the kadhai.
That instinct has been handed down, not written down. Today his grandsons still open the same shutter on Dal Wali Gali, still taste every batch before it leaves the counter, and still tell customers exactly which village the morning's milk came from.
Isher Dass opens a single-counter dairy shop in the old city, selling fresh milk drawn that same morning from family-kept cattle.
The second generation perfects a slow-set kaladi recipe, soon known across Kanak Mandi as the benchmark for the dish.
Local restaurants and halwai shops begin placing standing daily orders for paneer and khoya — our first bulk relationships.
The founder's grandsons take on daily operations, expanding the rabadi and curd lines while keeping every recipe untouched.
Three generations, one address. We now serve households, weddings, restaurants and shops — fresh, every single morning.