Mullankaima Rice
This short-grain, low-starch, fragrant rice, which almost disappeared from our plates after the Green Revolution, was revived by farmers and activists as part of the Save Our Rice campaign.
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Jackfruit Pickle
This tangy pickle combines sun-dried raw jackfruit and Vnya’s mustard oil along with hand-pounded spices.
Mirchi Mustard
Yellow mustard grains from Kuninda’s own farm are aged, cured, and stone-ground, and then combined with Kashmiri chillies to make this vibrant, pungent mustard.
Lemon Marmalade
A pulpy, aromatic preserve with a sweet-and-sour twist on the usual orange marmalade.
Mahua Flowers
These sun-dried flowers have a warm, sweet flavour with an aroma reminiscent of a summery deciduous forest..
Wild Jamun Honey
A locally sourced forest honey with sweet and tart notes, produced by wild rock bees that feed on wild jamun flowers.
Cashew Butter
Made from cashews grown in Shrivardhan, Maharashtra, and freshly de-shelled daily about 10 kilometres away from the farm, this decadent butter has a smooth texture and mildly sweet flavour.
Naga Chilli Crisp
A one-of-a-kind condiment that explores culinary similarities between Northeast India and Southwest China, the Naga Chilli Crisp is an amalgamation of indigenous ingredients like fermented soybean, Naga Hau chilli, Sirarakhong chilli, and Tangkhul spring salt.
Black Chana
Black chana or Bengal gram is a hardy, dark-coloured indigenous chickpea variety, grown in Gujarat’s relatively dry climate.
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