16/09/2026
Before plant protein became a category, it was already a technique.
Across food cultures, wheat dough has long been washed to separate starch from gluten, leaving behind its protein. In Sindhi food history, Mukand Vadi offers an interesting parallel to what we now recognise as seitan — not the same food, but connected by the act of extracting protein from wheat.
At OMO, we are interested in these older ways of working with ingredients: not to recreate the past, but to understand what it can teach us about cooking now.
Our house-made seitan takes that technique forward into a pizza — glazed with Sankeshwari chilli and black garlic, with charred pineapple and onion.
Sometimes a progressive dish begins by looking back.
