Kala Jeera
These GI-tagged black cumin seeds have a distinctive floral aroma, with light, citrusy notes and a warm, earthy flavour.
SHOP | BEVERAGES
Cascara
ORIGIN: KARNATAKA
Sun-dried coffee cherries that taste nothing like coffee! This byproduct of coffee processing contains only about a quarter of the of coffee, and is rich with antioxidants. It can be brewed as loose leaf tea, steeped in hot water or as a cold brew. The Arabica from which this Cascara comes has been grown by Black Baza’s partner producers in Biligirirangan Hills, Karnataka.
I really could not choose my favourite dish—everything was so delicious and diverse!
Deeptha
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna
At one point during the meetup, I looked around and began to wonder ‘What can food do, more than just satiate my hunger?’ I am still thinking about that question.
Aruna
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Singhara Atta
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Native Hallikar Cow Ghee
Made from the milk of Hallikar cows, an indigenous cattle breed from Karnataka, this hand-churned ghee has a creamy texture and a nutty, gently smoky flavour.
Blueberry Preserve
Featuring whole blueberries that are picked in June—when they typically ripen—this dark purple preserve has a thick, chunky texture and a bright fruity flavour.
Cherry Preserve
A thick, maroon-hued preserve with fleshy chunks of cherry and cherry skins, this preserve has a warm balance of sweetness and gentle tartness.
Wild Galangal Black Tea
A highly aromatic wild black tea with the sweet, spicy, and gingery warmth of fresh galangal.
Manipur Wild Smoked Tea
This traditional smoked black tea brews darker and stronger than a typical black tea. It has a bold, earthy flavour with mildly bitter and savoury notes.
Chicken Gassi
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
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Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.