Wekins Homemade: The Story Behind Our Pickles
At Wekins, every jar tells a story. From our home kitchen in Delhi to yours, discover how we keep traditional, preservative-free pickling alive.
It all started years ago when my mother, Meera Ji, packed a jar of Lal Bharwa Mirch achaar for her son who was moving abroad. It wasn't just food; it was her way of sending a piece of home with him.
Even miles away, the taste of that achaar was a constant reminder of home. When he returned, the first thing he asked for was 'Ma, woh Bharwa Mirch Achaar nikalo.' That taste of home was still the same.
That same love is what we bottle at Wekins. Our Lal Bharwa Mirch Achaar is made for the bonds that never fade, a taste that connects you to your roots and the people you love.
For 25 years, my mother, Rashmi Anand, perfected her pickle-making skills. Then, she felt the urge to start something of her own, beginning with small batches made with love in her kitchen.
As her son, I was exploring the world of business and saw a bigger vision for what she was creating. I decided to help her turn her passion into a brand that everyone could enjoy.
Together, as a mother-son duo, we turned that little spark into a growing brand. We got certified, built processes, and scaled our home kitchen step by step, without losing the personal touch.
From a simple kitchen recipe to a household name, our journey is just getting started. We are proud to share the authentic taste of our family's traditions with you.
Times change, and so do the jars. But the love and taste inside remain the same. From the old mitti ki barni of 1995 to our modern jars, the dadi ka pyaar is something we'll always preserve.
Every jar we pack is filled with more than just pickles. It's packed with mom's love, a flavor that makes everything feel better and brings warmth to your plate.
About Our Story: From Our Kitchen to Yours
We don't operate out of a factory. Everything happens in our home kitchen in Ashok Vihar, where the process is dictated by the sun and the season, not by mass-production timelines. When you open a jar, you aren't getting something processed; you are getting vegetables hand-cut by my mother, Rashmi, and spices that were roasted and ground in small, controlled batches. This is why our pickles might look slightly different from one season to the next—nature doesn't produce identical crops, and we don't use chemicals to force uniformity.
25 Years of Tradition
What you see in our jars isn't just a recipe; it's a 25-year-old family legacy. My mother, Rashmi Anand, didn't start this in a lab. She spent years perfecting her spice ratios in our home, initially just for family and friends. When we decided to make this a brand, the one non-negotiable rule was that we would never scale up by sacrificing our methods.
The 'No Factory' Guarantee
In an industry dominated by industrial powders and artificial preservatives, we take the long route. We source special varieties like Ramkela mangoes, sun-dry them until they reach the perfect texture, and hand-mix the masalas with 100% pure mustard oil. We avoid vinegar completely, relying on traditional salt-curing and oil-sealing techniques to ensure our shelf life is natural.
A Mother-Son Team
When I joined my mother to build Wekins, my focus was on packaging the memories she had been bottling for years. We aren't just selling achaar; we are trying to bring back the feeling of opening a traditional 'mitti ki barni' (earthen jar) that used to sit in our grandmother's kitchen. Whether it is our spicy Lal Bharwa Mirch or our khatta-meetha nimbu, every batch is made with the same intention: to create that specific taste of home that connects you to your roots.
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