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Crisp, golden Satara chakli fried in cold-pressed groundnut oil, with a savoury crunch for chai-time and festive snacking.
A jar of pure devotion from the Dharwad community—crafted from naturally cultured curd for that authentic, old-school aroma
Traditional herbal bathing powder from Abhang Group, Satara, for body cleansing and festive Abhyanga Snan.
Traditionally prepared in Satara by Asha Jadhav, this Dagdi Poha Chivda blends roasted grains, almonds, cashews, and peanuts, tempered in pure cold-pressed groundnut oil.
Handmade Besan Laddu with jaggery, A2 Gir cow ghee, almonds and cashews.
Wild-harvested by tribal communities, this raw forest honey captures the complex, medicinal essence of Kanha’s native blossoms in every golden drop
Taste the wild, woody depth of Kuno in every grainy spoonful of this forest-grazed A2 Bilona ghee, handcrafted to bring ancestral purity back to your table
Rich, nutty Bilona ghee from forest-grazed Kenkatha and Hariana cow milk, curd-churned and slow-heated by Maa Reva Vedic Food.
Each Pack: 200g | Positive Millets Combo — Kodo, Barnyard, Little, Browntop & Foxtail
Low Glycemic Index with Ancient Grain
Our finest turmeric selection, Lakadong from Meghalaya, India, brings a deep golden colour and rich, earthy flavour to your kitchen.
Sourced from Namdev Sabde | Ideal for Diabetic-Friendly Diets
Yellow jowar flour with a distinctive flavour and texture, ideal for bhakris, thalipeeth and traditional recipes, sourced from farmer Namdev Sabde in Latur.
Rich in Curcumin | Rich in Aroma | Old Turmeric Variety
High Fibre Millet Blend | Best for Gut Health | Low Glycemic Index
Known to Support Mental Wellness | Naturally Yellow in Colour | Low GI & High in Fibre
Best for Upwas | Smallest Among All Millets | Cream-Coloured Texture
Best for Diabetic | Native Jowar
Inspired by Sanskrit Name ‘Rakhta’ (Blood) | Valued for Supporting Blood Purification
Bring traditional red jowar to your everyday meals with 100% red sorghum flour for bhakri, dosa, pancakes and porridge.
Gently nutty Rajgeera (amaranth) flour for upvas parathas, puris and traditional sweets, with versatile uses beyond fasting days.
