Eight steps, the slow way

We buy seasonal produce — raw mango, gongura, red chilli, ginger — directly from local Telangana farms, picked at peak ripeness.

Every ingredient is hand-cleaned and sun-dried the old way, removing moisture so the pickle keeps naturally without preservatives.

Mustard, fenugreek, cumin and chilli are dry-roasted and stone-ground in small lots for depth and aroma you cannot bottle from a factory.

We use cold-pressed gingelly and groundnut oils, and pound the masala by hand so the flavour binds the way it should.

Made-to-order in limited weekly batches — never mass produced — so nothing sits in storage losing its freshness.

Pickles are cured and aged so the spices mature into that deep, settled taste of a true home-made avakaya.

Every batch is tasted and checked in our FSSAI-compliant kitchen before it is approved for packing.

Sealed in food-safe glass jars, packed securely and shipped fresh across India — usually within 48 hours of the batch.