Everything we make

1 Litre • Nutty, golden and unrefined. Pressed from single-origin Maharashtra groundnuts.

1 Litre • Light, clean and neutral. The everyday oil that doesn't get in the way of your cooking.

500 ml • Pressed from fresh kernel, not copra. Clear when warm, snow-white when cool.

1 Litre • Sharp, pungent and unmistakable. Kachi ghani pressed.

500 ml • Golden gingelly, pressed from raw white sesame. Nutty and warming.

250 ml • Bilona-churned from cultured curd of grass-fed Gir cows. Grainy and deeply aromatic.

350 g • Unheated, unfiltered, multi-floral. Collected from wild colonies, not apiaries.

500 g • Sugarcane juice reduced in open pans. No sulphur, no bleaching agent.

250 g • High-curcumin Meghalaya turmeric, sun-dried and stone-ground.

250 g • Deep red colour, gentle heat. The chilli behind a good sambar.

250 g • Plump, pale green seed with a citrus note. Grind as you need it.

1 kg • Split pigeon pea with the husk oil left on. Dull to look at, better to eat.

1 kg • Quick-cooking yellow split moong, unpolished and clean.

1 kg • Nutty heritage rice with the bran intact. Chewy and filling.

250 g • Whole raw almonds, unroasted and unsalted. Hand-sorted.

250 g • W240 grade whole cashews from the Konkan coast. Creamy and unbroken.