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Cultured, hand-churned and slowly simmered.
Wood-pressed, with a clean toasted finish.
Sharp, golden and made for pickles and tadkas.
Slow-pressed gingelly oil with a deep, nutty aroma.
Deep ochre turmeric with an earthy perfume.
Sun-dried seeds, stone-ground for a citrusy finish.
Bright colour, balanced heat.
Roasted-cumin warmth for raita, chaas and dal.
Whole cumin seeds for the first crackle of a tadka.
Small black mustard seeds that pop in hot oil.
Sweet, cooling fennel for cooking and after meals.
A pinch of resinous depth.
Stone-milled whole wheat for soft rotis.
A specialty flour blend for everyday rotis.
Golden makki atta for winter rotis.
Earthy pearl-millet flour for hearty rotis.
Mild sorghum flour for soft bhakris.
Fine gram flour for pakoras, kadhi and ladoos.
Unrefined mined rock salt, never bleached.
Unrefined cane sugar with a soft molasses note.
