Authentic Punjabi Pickles: Our Homemade Process

Every jar I make starts with a market run. I personally select fresh garlic, chillies, and turmeric, then wash and dry them under the Bangalore sun right here at home. When you open one of my pickles, you are tasting spices ground in small batches, not mass-produced in a factory, so the flavour stays intense right until the last spoon.

I believe that good food is simple. For me, the process is as important as the recipe. My pickles are 95% traditional Punjabi, with a 5% personal twist I've perfected over years.

Why My Process is Different

• Sun-Dried Goodness: I still follow the old-school method of sun-drying my chillies and spices. It concentrates the flavour naturally, which is something you just cannot get with commercial heating methods.
• No Preservatives: My jars don't have chemicals to make them last for years. This is why I ask you to keep the jar in the fridge. You are eating real food, the way it was meant to be consumed.
• Freshly Ground Spices: I don't use pre-packaged spice mixes. I buy whole seeds and roots—turmeric, black pepper, and star anise—and grind them myself. The difference in aroma when you pop that lid open is proof enough.
• Small Batches: I don't make thousands of jars at once. I work in small batches so every jar gets my full attention, ensuring the consistency is right every time.

Whether it is the crunch in my Mixed Veg pickle or the sharp, fresh heat in my Green Chilli pickle, every step is done by hand. If you have been looking for the taste of ghar ka achaar in Bangalore, this is it.