Behind the Scenes: The Art of Traditional Pickling
Ever wonder how authentic, small-batch pickle is actually made? From our festive kitchen traditions to the science of sun-drying, here is a glimpse into how we pack 'ghar ka swaad' into every jar.
This Makar Sankranti, let every meal soar as high as your kite. Add a dollop of our Amla Kesar Murabba to your thali and turn simple dishes into moments of joy and flavour.
Real ingredients make for bold flavours. We love using superfoods and seasonal produce like fresh mangoes and carrots to highlight the regional taste of our achaars.
Did you know about the benefits of the ingredients in our Amla Kesar Murabba? Amla is a superfood for hair, while spices like cinnamon and cardamom aid digestion.
A breakdown of what goes into our Amla Kesar Murabba: amla, cardamom, cloves, saffron, and cinnamon sticks. A simple, natural, and delicious combination.
All you need is a spoonful of our Punjabi Mango Pickle to brighten up your everyday meal. It's a spoonful of flavour and a spoonful of love.
Is Methi Dana good for you? Yes. Rich in fibre, magnesium, and iron, it's a good friend for your gut. That's why we use it in our authentic methi achaar varieties.
On Mother’s Day, we honour the love and wisdom passed down through generations. Every jar of our achaar is a taste of heritage, inspired by the recipes of our mothers and grandmothers.
From recipes cherished by Nani and Dadi to the warmth of Maa's cooking, our pickles are a tribute to the mothers who taught us everything. Happy Mother's Day.
Revive the forgotten flavours of Gujarat with our Dala Raita. This fiery regional mustard paste is a versatile classic that can add a zing to both Indian thalis and international dishes.
About Additional Media
We don't use industrial heat because it destroys the texture, and I want you to feel that authentic crunch in every bite, just like you did growing up. Every jar is the result of manual, time-consuming work in our Vikhroli kitchen, where we prioritize the integrity of the ingredients over production speed.
Our Process: From Farm to Jar
Many ask why our texture is different. The answer is simple: patience. We do not use machine dicing that bruises the produce. We hand-cut mangoes, carrots, and chillies to ensure the structural integrity remains.
The Science of Sun-Drying
We utilize the traditional 10-12 day sun-drying method for our pickles. This isn't just tradition; it is a natural preservation technique that allows flavours to mature slowly without the need for artificial chemicals or preservatives. When you see our 'Did You Know' posts about ingredients like Amla or Methi, it is because I want you to understand that what you are eating is actually food, not a processed commodity.
Regional Nuances
- Dala Raita: Our take on the forgotten Gujarati mustard paste. We source fresh greens and grind them to create a paste that brings a fiery, wasabi-like zing to international dishes.
- Amla Kesar Murabba: We combine superfoods like Amla with cinnamon and saffron. It’s not just a sweet treat; it is a digestive aid that adds warmth to a winter meal.
Why Transparency Matters
I admit we aren't perfect. We have dealt with raw material fluctuations and production hiccups. However, we choose to share these moments because we believe you deserve to know who is making your food and how. When we post about Mother’s Day or festive moments, it is to acknowledge that these recipes belong to our Nani and Dadi, and we are merely the custodians keeping them alive.
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