Oil. Ghee.
Vegetables the way grandmother bought them.

Small-batch pressed from sun-dried Kerala coconuts. Buttery, aromatic, unrefined.

Sharp, pungent, farmhouse-style. Pressed slow on a wooden ghani.

Nutty, golden, high-smoke-point. The everyday cooking oil of western India.

Toasted stone-crushed white sesame. Amber, mildly nutty, versatile.

Deep, dark, bold. Cold-pressed from black sesame — richer, more mineral.

Hand-churned from grass-fed Gir cow curd. The gold standard.

Rich, creamy, and mildly sweet. Perfect for winter cooking.

Slow-simmered, deeply nutty. Golden. Fragrant. Grandmother-approved.

Sun-ripened, thin-skinned, bursting with sweet-tart flavor.

Purple, yellow, and crimson carrots from the highland farms.

Tender, mineral-rich leaves. Harvested at dawn.

Antioxidant-rich, mild and sweet. A stunner on the plate.

Young, tender pods. Snap-crisp and fuzzy — the good stuff.

Fresh white butter, churned by hand every morning. Salt-free, silky.

Slow-cultured cream churned to a nutty, tangy country butter.

Golden butter with a whisper of sea salt. Perfect on parathas.

Roasted chickpea flour, pure ghee, cardamom. The grandmother recipe.

Tiny golden pearls of boondi, soaked in saffron syrup.

Dates, almonds, cashews, coconut. No sugar. Pure energy.

Grass-fed Gir cow milk, bottled at dawn. Cream floats to the top.

Rich, creamy Murrah buffalo milk. Perfect for chai and paneer.

Delicate, easy-to-digest goat milk. Naturally sweet and light.

Whole, sun-cured Salem turmeric — deep orange, high curcumin. Grind fresh for real color and warmth.

Deep-red, low-heat, high-color. The chili that makes rogan josh sing.

Stone-ground blend of 11 spices. Aromatic, warming, unforgettable.

Earthy, warm, essential. Sun-dried whole cumin from Gujarat.

Fragrant, citrusy, floral. Roast whole or grind fresh.

Plump, fragrant Malabar pods. The queen of spices.

Whole hand-picked cloves, deeply aromatic and warming.

Sun-dried true cinnamon quills. Sweet, woody, warm.

Malabar coast tellicherry berries. Sharp, fruity, floral heat.

Small, golden, slightly bitter. Essential for dals and pickles.

Pungent, savory resin. A pinch transforms every dal.

Tiny, sharp, oil-rich brown seeds. The soul of a good tadka.

Sweet, licorice-like. Digestive and dinner-mint in one.

Nutty, oil-rich white sesame. Toast before use.

Cold-stored, omega-3 rich. Grind fresh onto everything.

Deep-green, crunchy, magnesium-rich. Snack or salad topper.

Chakki-fresh atta from heritage sharbati wheat. Soft rotis, guaranteed.

Wheat, ragi, jowar, bajra, oats and soya — a stronger, tastier roti.

Slow-milled from Rajasthani chana. Pakoras, chilla, kadhi — all better.

Plump, sweet, snap-crisp. Sun-cured and vacuum-sealed for freshness.

Grade W180 — the largest, creamiest kaju from Goa's coast.

Light-brown, thin-skinned, deeply buttery. Whole halves.

Naturally-opened, jade-green kernels. Sweet, resinous, unforgettable.

Long, seedless, sun-dried Nashik grapes. Chewy honey-sweet.

Soft, caramel-rich Medjools. Nature's toffee.

Sun-ripened Kerala coconut with sweet water and firm white flesh.

Freshly-grated coconut, slow-dried. Soft, sweet, pantry-ready.

Fully-cured coconut halves. Grate fresh for chutneys, ladoos and prasad.

Bottled straight from the shell. Cool, mineral-rich, naturally sweet.

Sun-cured raw mango in mustard oil, hing, methi and red chili. Grandmother's recipe.

Whole lemons cured in salt and turmeric for 40 days. Sharp, sunny, alive.

Carrot, cauliflower, turnip and green chili — a winter jar of everything good.

Slit green chilies stuffed with mustard and fennel. Fiery and fragrant.

Whole garlic cloves in aromatic oil. Bold, warming, pantry-essential.

Assam CTC, ginger, cardamom, cloves, cinnamon and pepper. Stove-top magic.

Strong, malty, single-estate leaf. The chai that never disappoints.

First-flush leaves, gently steamed. Grassy, floral, calming.

Lemongrass, tulsi and mint. Caffeine-free, immunity-boosting.

Green tea with saffron, almond and cardamom. A hug in a cup.

Sun-dried desert berries from Marwar. Pair with Sangri for the iconic Rajasthani sabzi.

Wild desert cucumber, sun-cured and ground. A natural tenderiser.

Rare Rajasthani desert bean. Slow-cook into a rustic sabzi.

Sun-dried methi leaves. Crumble over any dal or curry for finishing magic.

Moong dal papad rolled thin, sun-dried. Roast or fry — always crisp.

Long, slender khejri-tree pods, sun-dried. The other half of ker-sangri magic.

Fiery, deep-crimson Mathania chillies from Jodhpur. Bold heat, unmistakable smoky depth.

Farm-fresh white button mushrooms. Mild, meaty, endlessly versatile.

Delicate, frilled and buttery. Toss with garlic and ghee.

Umami-rich, earthy, meaty. Fresh from Himachal shade-farms.

Kashmiri gucchi, hand-picked from Himalayan forests. Rare and precious.