Born Into a Family of Milkmen
Gh. Qadir was born into a family of milkmen. His father was a simple milkman in Hajin, Sonawari, and dairy became a part of the family from the very beginning.
A Family of Milkmen
EST. 1947 • Family-led · Hajin Sonawari rootsDairy that
Dairy that
feels like
someone made it for you.
The curd we grew up on wasn't loud or fancy. It was set overnight, stirred gently, and served without a label speech. We're here to bring that feeling back: patience over hype, milk we can explain, and batches small enough to still care.
The Origin Story
It began in a small stone kitchen in the heart of the valley. Frustrated by thin, flavorless dairy, our founders set out to reclaim the curd of memory.
We spent years tracing heirloom cultures used by traditional creameries. These cultures do not just ferment; they mirror the season, pasture, and soil.
Today CurdCraft is still family-driven: clean kitchens, careful handling, and the humility to say "we're learning" when something can be better.
Our legacyThe heritage of
The heritage of
artisanal purity
From a milkman's family in Hajin Sonawari to homes across north Kashmir, we have chased the same thing: dahi that tastes like it was made by hand, because it was.
1947
1970
Learning the Family Trade
Gh. Qadir joined his family's milk business and started learning the work firsthand. Over the years, he learned the traditional ways of handling milk and making fresh dairy products.
Learning the Trade
2000
From Milk to Paneer
After years of working with milk, the family started making and selling paneer in the local market. Around the same time, they also began experimenting with curd at home - still learning and testing different ways of making it, so it never really made its way to the market.
At this time, their entire market was local to Hajin and the surrounding areas of Sonawari.
Paneer & First Curd
2002
Mastering the Craft of Curd
After years of practice and experimentation, Gh. Qadir finally mastered the way of making curd. His curd became so well known locally that people started inviting him to Kashmiri weddings to prepare curd for their guests.
What started as something made at home had slowly become something people trusted and valued.
Curd Mastery
2020
Aqib Farooq Joins the Business
Aqib Farooq joined the family business and began learning everything the family had built over the years, the traditional ways of working with milk, making paneer, preparing curd, and handling the day-to-day work of the business.
But among everything they made, Aqib found himself particularly interested in curd. He became curious about what makes a really good curd, its taste, texture, consistency, and how different methods and ingredients could change the final product. That curiosity eventually became his focus.
New Generation Joins
2020-24
The Birth of Curd Craft
What started as an interest in curd turned into years of experimenting, testing, and learning. Aqib tried different recipes, textures, and flavours and introduced them to people in Hajin, listening closely to what customers liked, what they didn't, and what could be better.
He kept making changes based on their feedback and continued testing until he found recipes that people genuinely enjoyed. Over these years, the idea of creating something dedicated to curd started taking shape. This was the beginning of Curd Craft.
Among the different varieties Aqib developed and tested, Gold Dahi received the best response, becoming the most loved and best-selling variety among customers in Hajin.
Curd Craft is Born
2026
Expanding Across North Kashmir
After years of learning from the family, experimenting with curd, and building Curd Craft in the local Hajin market, Aqib decided it was time to take the brand further.
In 2026, Curd Craft expanded beyond Hajin into other parts of North Kashmir, including Srinagar, Ganderbal, Baramulla, and Bandipora.
From a small family milk business in Hajin to a growing curd brand serving more of Kashmir, the journey has always been about the same thing: learning from generations of experience, listening to customers, and constantly trying to make better curd.
North Kashmir Expansion
2026+
The Road Ahead
With North Kashmir covered, Curd Craft is looking further south, planning to bring the same curd to homes across South Kashmir.
Alongside that expansion, new and exciting flavours and products are in the works, built the same way everything else has been: tested in the market, shaped by what people actually want.
South Kashmir & New Flavours
Be part of our history
Taste what took decades to get right: fresh curd, packed and handled with the same care we'd want for our own family.
Our Core Ethos
No mystery ingredients
Ask us where the milk came from, when the batch was set, or what went into the pack. We'd rather answer plainly than impress you with jargon. Trust grows when people talk like neighbors, not ads.
Good dahi doesn't need a deadline. It needs time.
Our kitchen team
Farmers we know
We buy milk from herds and families we've shaken hands with: fair terms, repeat seasons, and respect for the work behind every liter.
Less packaging, where we can
We keep it simple: 1KG buckets, 400G glasses, and 200g cups.
The Hands Behind the Churn
Farmers, kitchen leads, and people who actually eat what we make, united by one stubborn goal: dahi that passes the "would I serve this to my mother?" test.
Gh. Qadir
Patriarch, Inventor
Aqib Farooq
Founder & CEO
Suhaib Farooq
Co-founder
If it doesn't feel like something you'd find in a home kitchen, we haven't finished yet.
WHAT WE STAND FOR