Qadir Goor: The Beginning
It started with a single shop at Hajin Sonawari. Qadir Goor envisioned dairy that prioritized tradition and absolute purity over mass production.
Established Purity
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 one shop in Hajin Sonawari to tables across the country, we have chased the same thing: dahi that reminds you of Sunday lunch at someone's kitchen, not a factory floor.
1947
1970-90
Expanding the Horizon
CurdCraft's reputation for quality spread across regions and became a trusted name in celebratory family meals.
Regional Growth
2000s
Precision Meets Tradition
We modernized facilities while keeping the artisanal heart alive with precision cooling and high-integrity packaging.
Tech Enhanced
2020
The Gold Standard
Launch of CurdCraft Gold Dahi: thicker, creamier, and made with milk we’d be proud to serve at our own table.
Premium Launch
2024
Digital Dawn
National expansion with a simpler way to order. Same small batches, clearer communication, curd that still tastes like home.
Seamless Access
2026+
The Future of Sustenance
We are leading towards carbon-neutral dairy through sustainable packaging and biodynamic farming.
Sustainable Vision
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, 300G glass, and 150g cup/bowl.
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.
Aqib Farooq
Founder & Culturist
Suhaib Farooq
Head of R&D
Farooq Ahmad Nanda
Master Farmer
Mohammad Qadir
Sustainability Lead
If it doesn't feel like something you'd find in a home kitchen, we haven't finished yet.
WHAT WE STAND FOR