Daio

I was just tired of hard, rubbery paneer. That's genuinely how this started.

Every block I bought in the UK was the same: rubbery, dry, and nothing like what we grew up eating. So I started making my own at home. Soft, fresh, the way it's actually supposed to be.

I shared it with a local store, people liked it, then they came back for more. That was enough. Daio was born.

The goal is simple: take the staples of the South Asian diaspora and make them properly — with the best ingredients, no shortcuts, and no compromises. We're starting with paneer because that's where the gap was obvious.

P.S. If you're wondering — why Daio? It means "nice" in Gujarati and "king" in Japanese. The latter half was a coincidence.