We built GutBasket because Indian gut health is broken

Walk into any Indian supermarket and pick up a 'probiotic' yogurt. Read the label. The strains aren't named, the count isn't disclosed, and the pasteurisation step has killed every live bacterium on the way to the shelf.

Meanwhile, the dahi your grandmother set on the counter overnight, or the kanji your mother fermented in winter, was the real thing — billions of live Lactobacillus doing what they've done in Indian kitchens for centuries.

Somewhere in the last 30 years, we replaced that with shelf-stable factory yogurt and called it progress.

If the bacteria are dead by the time you eat it, calling it probiotic is dishonest. Most factory ferments are pasteurised after fermentation — a regulatory shortcut that kills the live cultures but lets the brand keep the marketing.

We won't do that. Every kit ships designed to keep the LAB alive in your fridge, not just on the box.

We're not a venture-funded D2C brand chasing scale. We're a kitchen of food scientists, fermenters, and supply-chain people who got tired of the lying and decided to fix one thing.

If you order a kit, it was packed by someone whose name you can ask for on WhatsApp.