India's wellness
in India's taste.

My sister was diagnosed with diabetes at 29.

I'd watch her at breakfast — opening one jar of Jamun juice, another of Methi powder, a third of Ajwain, a fourth of Jeera. Each one in a different bottle. Each one tasting like medicine. By week three, most jars were untouched. The ingredients worked. The format defeated her.

Then a few months later, my own bloodwork came back with high LDL cholesterol. My doctor sat me down and said: "You're going on statins. For life." I'm 30-something. I wasn't ready to accept a lifetime of cholesterol pills as the only path between me and a heart event.

So I started doing what my sister was doing — building my own Ayurvedic stack from half a dozen jars. And I hit the same wall. The herbs were right. Nobody had built a way to actually take them daily.

That's when SILT started — not as a business plan, but as the product I wished existed for my sister and for me. Modern format. Indian taste. Clinically dosed. One glass. Sixty seconds.