Aam ka achar, stuffed red chilli, Hyderabadi mango, and Punjabi mixed pickle in mustard oil. Every variety is made using traditional recipes, region-specific spices, and the right oil for the job.
Dhania pudina, Rajasthani garlic, dry fruit mango, and sweet mango jeera chutney. Available in both oil-based and oil-free options across fresh, dried, and cooked styles.
Amla murabba, harad murabba, gulkand, and rose petal preserves. Slow-cooked in sugar syrup the traditional way, used in Indian homes as both a condiment and a daily health preparation.
Indian mustard sauce, sweet chilli sauce, chilli mustard, and pizza-pasta sauce. Indian flavour profiles in formats that work across everyday cooking, dipping, and spreading.
Apple cider vinegar pickles, white vinegar preserves, and mixed pickle in vinegar brine. A lighter alternative to oil-based pickling with the same bold Indian spice base.
Punjabi masala papad, jeera papad, plain papad, and assorted fryums. Thin, crispy, and ready in under a minute, the one side that goes with every single Indian meal.
Andhra avakaya, Kerala mango thokku, and Maharashtrian mixed pickle. Each one is specific to its region, made with local ingredients and methods that don't translate when replicated elsewhere.
Oregano, peri peri, mixed herbs, and chilli flakes. Everyday sprinklers for kitchens that cook Indian through the week and everything else in between.
Gulkand, fruit murabba, and traditional Indian fruit spreads. Made from whole fruit, natural sweeteners, and slow cooking- nothing processed, nothing artificial.
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