My Authentic Process: The Secret to Ghar ka Swaad

You might wonder what makes my pickles different from the store-bought ones. The difference is that I grind every spice myself and use fresh, locally sourced vegetables. I never use preservatives or artificial colours, so what you get is exactly what I would serve to my own family.

My Approach to Pure Food

When I started Pikkle Shikkle at 60, I made a promise to myself. I would not sell anything that I would not eat myself. This is why you will find zero preservatives, no artificial flavours, and no artificial colours in my kitchen.

Why I Grind My Own Spices

Store-bought spice powders often lack the potency of fresh ones. I prefer to buy whole spices—like the vibrant turmeric fingers you see here—and grind them in-house. This ensures the flavour is punchy and the health benefits are preserved. It is a bit more work, but the result in the jar makes it worth it.

The 95% Traditional Ratio

My recipes are 95% traditional Punjabi, passed down from the women in my family. I add a small 5% personal twist to adapt to modern tastes, but the soul remains the same. Whether it is a spicy mango pickle or a jar of apple cinnamon jam, you are tasting a recipe that has stood the test of time.

Freshness Matters

Because I avoid preservatives, I make my pickles and snacks in smaller batches. This keeps everything fresh and ensures that when you open a pouch of Mathri or a jar of pickle, you get the crunch and the aroma exactly as it should be.