Archive · 19 Jan 2026
Australian-Returned Agri-Strategist Revives Ancient Stone Grinding
Anuraj Rana, who worked in Australia's agricultural sector, returned to India to start ASAVI.
He uses ancient stone-grinding methods to make flour that keeps all its nutrients.
This is different from modern mills that use high-speed machines that can burn the good parts of the grain.
ASAVI's flour is healthier and better for people with diabetes.
The company also helps the soil and supports children's education and health in poor communities.
Anuraj believes this is a better way to make food that is honest and good for people and the planet.
Anuraj Rana, a third-generation farmer with Australian business experience, founded ASAVI in Agra, India.
ASAVI uses ancient stone-grinding (Chakki) methods to preserve nutrients in flour, unlike industrial mills that use high-speed machines.
The stone-grinding process keeps the wheat germ intact, retains essential oils in spices, and results in a lower Glycemic Index.
ASAVI focuses on sustainability, treating soil as a living organism and supporting children's health and education through Vaani Kavachh.
Anuraj aims to disrupt India's flour industry by promoting a more honest and nutrient-dense approach to food processing.
- Who
- Anuraj Rana, founder of ASAVI, a third-generation farmer with Australian business experience
- What
- Reviving ancient stone-grinding (Chakki) for flour processing to maintain nutritional value
- When
- Anuraj returned to India from Australia to start ASAVI
- Where
- Agra, India
- Why
- To address the nutritional loss in industrial food processing and provide healthier, more sustainable food options
- Founder
- Anuraj Rana
- Company
- ASAVI
- Location
- Agra, India
- Method
- Stone-grinding (Chakki)
- Key Benefit
- Nutrient-dense, low Glycemic Index flour
- Social Initiative
- Vaani Kavachh for children's health and education
- Target Market
- Sophisticated consumers seeking purity