All Spices
Black Pepper
Hand-harvested “Black Gold” from Malabar Coast. Coarse ground or packed whole for freshness.
Cardamom
Hand-harvested in Eastern Himalayas, shade-cured or smoke-dried, packed whole or finely ground.
Cinnamon (Cyelon)
Hand-peeled and hand-rolled quills from Sri Lankan smallholders. Delicate and floral sweetness.
Coriander Seeds
Field-dried in the riverside lands, toasted lightly before grinding for bright warmth.
Garlic
Hand-harvested and hand-cured by local smallholders. Finely ground for direct use or making paste.
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.
Other Ingredients
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.
Safflower Oil
Grown by river-based smallholders. Cold-pressed. Almost neutral, heat-steady oil that carries spices without masking them.
Coconut Oil
Home-made edible oil from fresh coconut flesh. Small-batch, hand-skimmed and lightly filtered to preserve fresh aroma and natural nutrients.
The ancient rhythm of Himalayan rivers and lands carries our culinary traditions.