All Ingredients
Coconut Oil
Home-made edible oil from fresh coconut flesh. Small-batch, hand-skimmed and lightly filtered to preserve fresh aroma and natural nutrients.
Ghee (Clarified Butter)
Handmade. Traditionally cultured and slowly churned from the milk of local free-range cows.
Peanut Butter
Hand-harvested peanuts by small “Chaura” households. Ground without additives, preserving their natural oil and earthy sweetness.
Peanut Oil
Cold-pressed from local groundnuts. Sourced from small “Chaura” households and prepared in small lots.
Poncho Dal
Five-lentil mix: toor, chana, moong, masoor and urad. Sourced from river-basin small growers and packed in balanced ratio for even cook times.
Safflower Oil
Grown by river-based smallholders. Cold-pressed. Almost neutral, heat-steady oil that carries spices without masking them.
Sesame Oil
Cold-pressed by wooden “Ghani”. Prepared both toasted and untoasted, each bringing its own character to cooking and seasoning.
Our Spices
Naga Chilli (Ghost Pepper)
Mountain-grown, fire-bright, sun-dried and carefully ground in seasonal batches.
Radhuni (Wild Celery Seeds)
Wild-gathered by “Chaura” smallholders, sun-dried, and ground in rare small lots.
Black Pepper
Hand-harvested “Black Gold” from Malabar Coast. Coarse ground or packed whole for freshness.
Cinnamon (Ceylon)
Hand-peeled and hand-rolled quills from Sri Lankan smallholders. Delicate and floral sweetness.
Food is more than just flavour. When prepared with patience, it becomes story, ritual, and gift.