Built on a courtyard, not a factory.
Every jar of pickle, every spice mix, every chutney begins in a single home kitchen — sun-dried, stone-ground, and packed by hand.
Three women, one stove.
Our story started in 1987 — my grandmother sun-dried lemons on the rooftop in Indore and my mother carried the jars to the bus station for relatives travelling out. We had no shop, no label, no name. Just a recipe and a pot.
Forty years later, my mother still measures hing with her thumb and tells me my batches are too small. We use the same kadhai, the same stone, and zero preservatives — no oil-based shortcuts, no factory shortcuts. We never will.
— Anjali, second-generation
Three things we will never change.
No preservatives. Ever.
Salt, oil, sun, and time. That's how achaar has been made for two hundred years and that's how we still make it.
Oil-free options
Half our pantry is oil-free — water-based masalas, dry chutneys, and pickles bottled in lemon juice instead of oil. Read the label, every time.
Heat you can choose
Every jar shows a 1–5 chilli heat scale. Tell us mild or fiery and we'll send the batch that matches — or replace it free.
Try a jar. Tell us how home tastes.
Order the sampler or write to us with the pickle you grew up on — chances are good we can make it.