Made where it grows
The range has ker from the Kutch desert, bimbli from the Udupi coast and sea buckthorn picked above 3,000 metres in Spiti, each one made in the village it comes from.
Artists of taste
The core range · Six jars from five regions
Have you met bimbli yet?
A sour little fruit from the Udupi coast, pickled with barely any oil, the same way every time. Plus five more jars from five more villages.
BimbliUdupi coast · drawn in rangoli dots
AchaarKer from Kutch, bimbli from Udupi, garmar from South Gujarat.
Laddoos
Your dabba deserves better achaar.
BerriesChharma, picked above 3,000 metres.
Ghee
The map
Five regions,
five ways to draw
five ways to draw
Spices Soon
Every lid
Her village's mark, and a code to scan.
The core range
Six jars, always on the shelf, and the same taste every time you open one. Chharma is this season's jar, picked in Spiti from August to September.
Five regions, five ways to draw
Every jar has its own art
Each region has its own way of drawing, from mud and mirrors in Kutch to dot-and-dash trees in Bastar. We draw every jar, and its village mark, in the art of its place.
Keep it alive
For everyone who'd rather keep India's food alive than just remember it.
Somewhere along the way, a lot of us stopped eating the foods that grow around us. The recipes never went anywhere. They stayed in the villages that know them by heart, while the rest of us got busy. That part is fixable, and it's a nice thing to fix. Every jar you open is a recipe that gets cooked again this year, and the year after.
The woman who makes it is the expert here, not us. So her recipe gets the credit, her time gets fair pay, and her village gets its mark on the lid. The drawings follow the same rule: every region is drawn in its own tradition, and the people whose art it is should be the ones paid to draw it.
- Cooked again, not archived
- Her recipe, her credit, her pay
- Drawn in the art of its place
Scan the mark: see where your jar came from, from the field to your table.
One village. One artist. One mark.
How the village mark works
- 01
One woman per village
In every village we work with, one woman is the artist of taste. She knows the recipe better than anyone.
- 02
She approves every batch
She tastes each batch against the written recipe. If it tastes the way it always does, it gets her village's mark, drawn in her region's art.
- 03
You scan the mark
The QR beside it opens the jar's trail: the field, the village, the day it was packed and the road to your table.
From the shrub
to the jar
How a home achaar comes together, painted in Warli, the art of South Gujarat's Dang and Valsad hills: picked by hand, salted, dried in the sun, spiced, tied under muslin and checked against the recipe before it leaves the village. Every jar follows its written recipe, so this year's garmar tastes like last year's.
- 01Pick
- 02Salt
- 03Sun
- 04Spice + oil
- 05Tie the muslin
- 06Mark and send
Swipe to see all six steps →
Eat it with
Most of these start with food you already make.
Gifting
Send someone a region
Three boxes with sleeves drawn in folk art, for birthdays, festivals and the friend who moved abroad and keeps asking for achaar.
The club
Four jars, your way
Pick any four jars for your box
Pay 10% less than buying them one by one
Hear first when the season jar is picked
Where the range
comes from
Hear about the next region first
One email when a new region joins or the season jar is picked. Nothing else.