Coming soon
Why bilona takes twice as long
Setting curd before churning lengthens the process by a day. We explain what changes in the aroma and texture when you take the longer road.
The journal
Notes from the farm and the kitchen
Short reads on how our ghee is made, how families across India cook with it, and how to get the most out of each jar.
Coming soon
Cooking with ghee in everyday Indian kitchens
A few staple uses across regions — from a tadka over varan-bhaat in Maharashtra to a finishing spoon over biryani in Hyderabad.
Coming soon
How to store ghee at home
Notes on the firm-in-winter, liquid-in-summer behaviour of real ghee, and how to keep a jar fresh once it is opened.