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A2 milk from desi cows, set into curd, hand-churned bilona-style and simmered over chandan wood. Golden, aromatic and grainy — the ghee that gets used for cooking and for puja alike.
Available in: 500 g and 1 kg glass jars.
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Black mustard pressed cold on a modern low-temperature expeller — same unrefined oil, same pungency, at a more accessible price. Built for households that cook with mustard oil every single day.
Available in: 500 ml, 1 L and 5 L PET.
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Yellow mustard pressed cold and left unrefined — lighter and milder than black mustard, priced for daily cooking. The value pick for families who get through a bottle a week.
Available in: 500 ml, 1 L and 5 L PET.
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Whole buffalo milk curd, hand-churned the bilona way and simmered slowly over chandan wood. Thick, granular, ivory-white ghee with a deep aroma — nothing like factory ghee made from cream.
Available in: 500 g and 1 kg glass jars.
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Black mustard seeds crushed slowly in a wooden ghani — the way Indian kitchens did it before machines. No heat, no refining, no chemicals. You get the sharp pungency, the deep colour and the natural pungent oil that mustard is supposed to have.
Available in: 500 ml & 1 L glass, 500 ml & 1 L PET, 5 L can.
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Gujarat groundnuts crushed in a wooden ghani and bottled unrefined. Naturally nutty, high smoke point, and stable enough for everyday frying — the traditional cooking oil of western India, made the traditional way.
Available in: 500 ml & 1 L glass, 500 ml & 1 L PET.
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White sesame seeds wood-pressed cold into a light, golden til oil. Delicate and nutty rather than toasted, unrefined, and equally at home in South Indian cooking, Ayurvedic massage and daily tadka.
Available in: 500 ml & 1 L glass, 500 ml & 1 L PET.
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Yellow mustard seeds, wood-pressed cold and left unrefined. Milder and lighter than black mustard, with a golden colour and a gentler pungency — the everyday cooking oil for households that want mustard without the bite.
Available in: 500 ml & 1 L glass, 500 ml & 1 L PET, 5 L can.




