Handcrafted Spreads, Pickles & Preserves from Coorg
I believe a pantry should be built slowly, using ingredients straight from our Coorg estate. These jars capture that raw, honest flavour in every spoon.
My roasted oyster mushroom paté is a versatile spread that pairs beautifully with a crisp cracker and a glass of wine. Its creamy texture and nutty flavor make it a simple yet sophisticated appetizer.
My roasted oyster mushroom paté is a versatile spread that pairs beautifully with a crisp cracker and a glass of wine. Its creamy texture and nutty flavor make it a simple yet sophisticated appetizer.
My roasted oyster mushroom paté is a versatile spread that pairs beautifully with a crisp cracker and a glass of wine. Its creamy texture and nutty flavor make it a simple yet sophisticated appetizer.
A close-up look at the beautiful, organically grown oyster mushrooms I use. The quality of these mushrooms is what gives my vegan BBQ pulled mushroom and paté such a wonderful texture and taste.
These are the fresh oyster mushrooms I source for my special weekly menus. As a Coorgi, my love for 'kummu' (mushroom) is legendary, and I use them to make everything from paté to sausage.
These are the fresh oyster mushrooms I source for my special weekly menus. As a Coorgi, my love for 'kummu' (mushroom) is legendary, and I use them to make everything from paté to sausage.
About Handcrafted Spreads, Pickles & Preserves
When I make my oyster mushroom paté, I source mushrooms grown on specialised hay to ensure the texture is meaty enough to handle raw. It is not just a spread, but a savoury, nutty companion for your evening wine or a quick cracker snack. Because I make these in small, slow-cooked batches, every jar tastes like it came straight from my kitchen to yours.
My kitchen is where my Kodava heritage meets food science. I do not take shortcuts. Whether it is the oyster mushroom paté or my savoury pork pickle, everything follows a patient process of slow cooking and careful preparation. I prefer to hand-cut my ingredients, which keeps the textures distinct and the flavours intact.
Why I make them this way
- No Chemicals: I use ingredients from our family estates, like our own bird's eye chillies and hand-pressed coconut oil. You will not find preservatives or artificial thickeners here.
- Small Batches: This is not mass production. I make limited jars at a time to ensure that when you open a lid, the preserve or pickle is as fresh as the day it was jarred.
- Kodava Soul: You will find traditional flavours like my Mudaré Kanni (smoked horsegram sauce) alongside modern favourites like Rosemary & Garlic Lard.
I handle the cooking for the entire pantry line myself. If you are looking for that specific Coorg tang or a rich, umami-packed pork spread, I am likely cooking a fresh batch just around the corner in Vasanth Nagar.
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