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 at home — lemons sun-drying on the rooftop, and jars carried to the bus station for relatives travelling out. We had no shop, no label, no name. Just a recipe and a pot.
We still measure hing by thumb and argue that the batches are too small. We use the same kadhai, the same stone, and zero preservatives — no shortcuts, no factory tricks. We never will.
— The kitchen
Three things we will never change.
No preservatives. Ever.
Salt, oil, sun, and time. That's how achaar has always been made 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 jar the batch that matches.
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.
