Meetha Nimbu Pickle
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.
Pickles and Condiments
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Marwari Lehsun Kachri Chutney
Based on a regional recipe from Rajasthan and made using native ingredients, this is a vibrant, fiery, and spicy chutney.
Vilumbi Puli Pickle
Made from Bilimbi, or the tree sorrel fruit, the complex sourness of this pickle together with the caramelised fruit balances perfectly with the spice.
Pahadi Lemon Pickle
The recipe for this tangy pickle made with large Galgal lemons and mustard oil comes from a local elderly woman from the Sasbani village.
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.
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.
Desi Kasundi
Made from fermented mustard seeds, Desi Kasundi is a fiery mustard sauce with an intense pungency that sets it apart from milder mustard sauces.
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