Nine small-batch recipes, hand-ground on stone and cold-filled into glass within four hours of cooking. Choose your jar — or all of them.
Slow-reduced Medjool dates and aged Andhra tamarind, lifted with roasted cumin and black salt.
Fresh-grated Kerala coconut, curry leaves, with a tempering of mustard seed and urad dal.
Kashmiri red chillies, roasted garlic and crushed peanuts — bold, smoky and unapologetically warming.
Hand-ground fresh coriander, garden mint and green chilli — the classic everyday companion.
Stone-ground fresh ginger and garlic, no oil, no preservatives — the foundation every curry begins with.
Slow-roasted tomatoes, sweet onions and dried red chilli — built for idli, dosa and stuffed paratha mornings.
Pan-toasted curry leaves, urad dal and tamarind — earthy, herbaceous, deeply Southern.
Fiery hand-pounded green chilli, garlic and roasted peanuts — the classic Kolhapuri jolt for hot bhakri.
Dry-roasted Vidarbha peanuts, garlic and red chilli — the gritty, crunchy companion every vada pao deserves.
