Good things, for every day.

A2 cow ghee · Bilona method · 50 g, 450 g and 910 g packs

Hibiscus and cucumber extracts with shea butter and a hibiscus leaf scrub.

Cold-pressed black mustard oil, made using the traditional cold-pressed Kachi Ghani method.

Honey, milk cream and rose with shea butter and a natural scrub.

Multani mitti and activated charcoal with botanical extracts and flower petals.

Cashews (Kaju) 160 g + Almonds (Badam) 160 g

Cashews (Kaju) 160 g + Almonds (Badam) 160 g + Walnut Kernels 160 g + Pistachio 160 g

Assam tea for a measured pause in your day.

A spicy chivda mix for savoury snack moments.

Masala gathiya for a more seasoned tea-time selection.

A familiar savoury for tea-time serving and sharing.

Sev for snack bowls, chaat and savoury toppings.

A sweeter chivda mix for a varied snack spread.

Makhana with peri peri seasoning for a savoury break.

A breakfast bowl you can finish your own way.

An assortment for easy serving and everyday sharing.

Cranberries for a fruity contrast in snacks and recipes.

Mamra almonds for a considered dry-fruit selection.

Pistachios for snacking and finishing sweets.

Blueberries for fruit-led snacking and breakfast toppings.

Dried black plum for a chewy fruit serving.

Makhana with pudina masala for a savoury snack bowl.

Groundnut oil for everyday savoury cooking.

Dates for snacking, sharing and sweet recipes.

Spoonable jaggery for sweets and everyday recipes.

Pumpkin seeds for adding texture to meals and snacks.

Olive oil for dressings, marinades and everyday dishes.

Sendha namak for familiar seasoning and traditional recipes.

A straightforward seasoning for savoury dishes.

Long-grain basmati for biryani, pulao and rice dishes.

Kolam rice for everyday meals, dal and curries.

A textured dal for comforting meals and savoury preparations.

Split moong with skin for dal and khichdi.

Urad dal for a range of traditional savoury preparations.

Arhar dal for everyday dal, sambar and home-style meals.

A sweet amla preparation for a small fruit-led treat.

Whole green moong for curries and comforting one-pot dishes.

Cashews for snacking, rich gravies and festive sweets.

A sweet mukhwas option to finish a meal.

Ground red chilli for everyday spice and colour.

A savoury mukhwas option for after-meal serving.

Basmati rice for fragrant meals and everyday favourites.

A khajoor preparation for a small fruit-led serving.

Flattened rice for breakfast and savoury pantry recipes.

Split yellow moong for soft dal and khichdi.

Lobia for curries, chaat and warm bean bowls.

A mukhwas selection to serve after a meal.

A versatile nut for snacking, sweets and breakfast bowls.

A smooth-cooking dal for everyday bowls and soups.

Black chickpeas for curries, chaat and hearty meals.

Groundnuts for roasting, chutneys and savoury cooking.

A traditional amla sweet preserve for a small serving.

An amla preparation for a change in your snack selection.

Rajma for slow, comforting curry meals.

Dry mango powder for a bright, tangy finish.

Dried figs for fruit bowls, desserts and thoughtful snacking.

Honey for breakfast, dressings and a touch of sweetness.

A finishing spice blend for aromatic savoury dishes.

Fenugreek seeds for pickling, tempering and spice blends.

Mace for fragrant rice, gravies and festive recipes.

Asafoetida seasoning for a small, aromatic addition to tadka.

Whole cumin seeds for tempering and freshly ground spice.

Whole Kashmiri chillies for colour and savoury cooking.

Star-shaped spice for aromatic rice and slow-cooked dishes.

A rich finishing touch for rotis, rice and everyday cooking.

A kitchen staple for tempering, cooking and finishing meals.

Edible gond for traditional laddoos and sweet recipes.

Walnut kernels for baking, breakfast and dry-fruit bowls.

Traditional sugar sweets for sharing and festive occasions.

Whole bay leaves for infusing rice dishes and gravies.

Whole cloves for concentrated aroma in chai and cooking.

A fine sweetening ingredient for traditional Indian sweets.

Whole coriander seeds for roasting, grinding and masalas.

Black cardamom for depth in rice dishes and gravies.

A chilli choice for recipes where you want a hotter finish.

Turmeric powder for colour and flavour in everyday cooking.

Ground coriander for everyday masalas and gravies.

Raisins for sweet accents in breakfast, baking and rice dishes.

Cinnamon for warm spice notes in sweet and savoury recipes.

Green cardamom for chai, kheer and fragrant sweets.

Whole peppercorns for freshly ground seasoning.

Small nutty kernels for kheer, sweets and garnishing.

Tulsi Honey for breakfast and everyday sweetening.

Dried fenugreek leaves for an aromatic finishing touch.

Whole nutmeg for a finely grated aromatic touch.

Poppy seeds for traditional pastes, sweets and garnishes.

Rice extract, goat milk cream and coconut with shea butter and glycerine.

Rosemary oil and leaf extract paired with aloe vera and plant oils.

Neem and aloe vera extracts with glycerine, shea butter and olive oil.

Saffron and sandalwood with rice, goat milk and glycerine.

Turmeric and sandalwood with aloe vera, goat milk and plant oils.