Collection: Tadka — Oils, Ghee & Spices

Pour our cold-pressed oil into a hot pan and the smell hits before the sizzle does — sharp, unmistakably itself, the way oil used to smell before refining took it out.

Ghee made the bilona way — hand-churned curd, slow-heated butter. And Waigaon turmeric, GI-tagged since 2016, naturally over 6% curcumin — a deep, mustard-yellow you'll notice is darker than what's usually on the shelf. Nothing refined, nothing deodorised out of it.