Products
Let’s see some of our products
Cinnamon
Whispers of warmth from ancient bark, curling like memory in a grandmother’s kitchen sweet, bold, and timeless.
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Cardamom
Green pods of mystery, cracked open to reveal citrus-laced secrets fragrant as monsoon rain on temple stone.
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Clove
Dark buds of fire and medicine, sharp as truth piercing through winter’s hush with a kiss of heat.
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Nutmeg
A seed of dreams, grated into dusk softly bitter, gently euphoric, like lullabies sung in spice-laced air.
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Star Anise
Celestial geometry in a spice eight-pointed wonder, tasting of licorice and lore, suspended in fragrant orbit.
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Turmeric
Golden root of healing and rebellion earth-stained fingers, sacred stains, and the color of resilience.
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Let’s Cook some dishes
Kerala Chicken Curry (Nadan Kozhi Curry)
A coconut milk-based chicken curry from Kerala, layered with roasted spices, curry leaves, and a final tempering of shallots and red chilies.
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Malabari Chicken Biryani (Thalassery Style)
A fragrant biryani from Kerala’s Malabar coast, made with short-grain Jeerakasala rice, spiced chicken masala, and layered with fried onions, mint, and saffron milk.
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Goan Prawn Balchão
A fiery prawn pickle-curry from Goa, made with vinegar, dry red chilies, garlic, and spices. Tangy, bold, and perfect with steamed rice.
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Laal Maas (Rajasthani Red Mutton Curry)
A royal Rajasthani dish made with Mathania red chilies, garlic, and ghee. Deep red, smoky, and intensely spiced. Not for the faint-hearted.
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Kolhapuri Tambda Rassa (Spicy Veg Curry)
A bold Maharashtrian vegetarian curry made with roasted coconut, sesame, poppy seeds, and fiery Kolhapuri masala. Usually served with bhakri.
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Chettinad Egg Curry
South Indian-style egg curry with freshly ground Chettinad masala—black pepper, fennel, cinnamon, and star anise. Smoky, spicy, and deeply aromatic.
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