Our Legacy: Preserving Recipes from 1890

My kitchen is built on the belief that food has a memory. Growing up, I heard stories of the freedom struggle, but I also tasted the history in every meal my grandfather prepared. These recipes are not just instructions for cooking, they are documents of a time before the convenience of modern shortcuts.

When I source our thuppa (ghee) from coastal Karnataka, I am looking for that specific, nutty depth that defined the flavor profile of the 1890s. The masalas are hand-ground, following techniques that Irani cafes in Bombay used decades ago. Whether it is the Kundapur Ghee Roast or the Old Bombay Kheema, the goal is to replicate the grit and the soul of that era.

I do not own a massive factory or a chain of restaurants. I own a cook house where the goal is to make sure these flavors do not disappear. If you appreciate the difference that slow-cooked spices and real ghee make, you will find a home in my kitchen.