Start with our tahini, a sesame-rich condiment originating from the Royal kitchens of the Nizam, made with local, organic peanuts, Southern Indian coconuts, and delicate spices. Use it as a dip, spread, or add water for a flavorful gravy.
Next up is our Black Pepper Sauce, made with farm-fresh garlic and black pepper sourced from Thalassery in Kerala. This mildly fiery sauce aids in nutrient absorption and digestion, while adding a burst of flavor to any dish.
For a touch of traditional North Indian flavor, try our Pendu Chutney, hand-pounded with coriander, fresh aromatics, herbs, and chilis in the village using a traditional silbatta.
Lastly, indulge in our unique and mouth-watering ketchup inspired by the fiery palate of the Western Ghats, made with desi tomatoes, Resham Patti chillies, and a variety of Goan spices.

Hyderabadi Salan Tahini
In place of Tahini, while making hummus. As a Dip or spread. As a Condiment, especially with Coastal food. As a Salad Dressing base. As a gravy base or thickener. Used on its own as a tasty addition to meals. As a pickling base.
Black Pepper Sauce
Very versatile ingredient, can be used in Asian, Continental, Indian cuisine. Can be used in place of pepper. As a Salad Dressing. Ideal for Stir Fries. As a tasty marinade. As a Dip. To add flavour to anything while cooking or as a garnish or to add texture. Contains crispy garlic.
Vindaloo Ketchup
Made with Desi tomatoes, Goan and Maharashtrian spices. Can be used in place of ketchup, barbeque sauce or hot sauce. Goes very well as a seafood marinade. As a spread or dip. Can be used while cooking. Can be used as a vegan gravy base. As a pickling base.
Pendu Chutney
Old fashioned coriander and chili chutney. Can be used in chaats instead of green chutney. Can be used as a dip or condiment. As a flavorful zesty marinade. In food, as a spread, dip or gravy base. On its own as a chutney.