✺ Small-batch · Maa's kitchen · Jodhpur

A letter from home you can eat.

माँ के हाथ का अचार, लड्डू — और ढेर सारी यादें।

Sun-cured pickles and desi-ghee sweets made the slow Marwari way, packed in a cloth potli with a handwritten note, and posted to your door.

Open the Dabba → Read Maa's letter
  • ☀ 21 days on the chhat
  • ✿ No preservatives
  • ✉ A handwritten note in every box
Collage of a couple chatting in a courtyard beneath an orange tree, a dove flying overhead

✉ Ek chitthi, Maa ki taraf se

Before you taste, read this.

Dear you,

I learnt to make achaar standing on a wooden patla beside my Nani in Jodhpur. She would slap my hand away if I touched the ker before the oil was smoking.

Forty summers later I still cure everything on our chhat, in the same chipped barnis, under the same stubborn Marwar sun. No factory, no shortcuts, no preservatives — just mustard oil, patience and a little too much love.

If you have been away from home too long, I hope one spoonful takes you back. And if you have never been to Rajasthan — padharo, beta. Come, sit. Khana kha ke jaana.

— Maa (and her very bossy kitchen)
Bani Thani, an 18th-century Kishangarh miniature painting of a woman in profile
The calendar in Nani's rasoi ✿

✺ The Dabba · three jars, three generations

Collect all three stamps.

Hover over a stamp and Maa will frank it for you. Every jar is made in batches of forty — when it's gone, it's gone till the next sun.

249RUPEESराजस्थानRAJASTHAN
KER · SANGRI

Ker Sangri Achaar

केर सांगरी का अचार

“The desert's own pickle.”

Wild ker berries and sangri beans from the khejri tree, slow-cured in cold-pressed mustard oil with hing, saunf and amchur. Tangy, earthy, impossible to forget.

  • 21 days sun-cured
  • Mustard oil
  • Spice ●●○
₹249INCL. OF ALL TAXES
229RUPEESराजस्थानRAJASTHAN
BHARWAN · MIRCH

Bharwan Lal Mirch

भरवां लाल मिर्च का अचार

“Fat chillies, full hearts.”

Plump Rajasthani red chillies stuffed with roasted saunf, rai, methi and amchur, then left to mellow in mustard oil. Hot — but the kind of hot that feels like a hug.

  • Hand-stuffed
  • Roasted masala
  • Spice ●●●
₹229INCL. OF ALL TAXES
299RUPEESराजस्थानRAJASTHAN
CHURMA · LADDOO

Churma Laddoo

देसी घी के चूरमा लड्डू

“Sunday, rolled into a ball.”

Coarse wheat churma roasted slowly in pure desi ghee, sweetened with gud, perfumed with elaichi and studded with almonds. Nobody eats just one, so we pack twelve.

  • Pure desi ghee
  • Gud, not sugar
  • Fresh for 15 days
₹299INCL. OF ALL TAXES

Can't choose? Take all three — free shipping above ₹999 and a little extra something from Maa ✿

✺ Rasoi se darwaze tak

From Maa's chhat to your door.

Scroll, and watch your parcel make the trip.

  1. 1

    Mandi se

    बाज़ार से

    Maa picks ker, sangri and the fattest red chillies from the Jodhpur mandi, every season.

  2. 2

    Chhat pe dhoop

    छत पे धूप

    Twenty-one days of Marwar sun on the terrace, in the same old ceramic barnis.

  3. 3

    Potli mein

    पोटली में

    Sealed, wrapped in a cloth potli, and tucked in with a handwritten chitthi from Maa.

  4. 4

    Aapke ghar

    आपके घर

    Delivered across India in 3–6 days. Open the lid, breathe in — you're eight years old again.

✺ Yaadon ka album

Every jar has a story.

Tap a photo to turn it over.

Collage art of two people chatting under an orange tree

Garmi ki chhuttiyan, Nani ka aangan

Every May we arrived in Jodhpur sunburnt and starving. The barnis would already be lined up on the chhat, and we weren't allowed near them till they were “ready”. They were never ready fast enough.

MAY
tap ↻

Dadaji's stamp album

He kept his stamps pressed between the pages of the Ramayan so they would stay flat. That's where our name comes from — every jar is a little letter home.

DAK
tap ↻
18th-century Marwar painting of women on a swing during the Teej festival

Teej, jhoola aur ghewar

Sawan meant swings in the neem tree, mehendi up to the elbows and ghewar dripping with ghee. We still roll churma laddoo for every Teej.

SAWAN
tap ↻
Painting of a white and a black horse against a red Persian carpet

The red rug in the baithak

Every guest was seated on Dadaji's red rug, and every guest was fed. Nobody ever left our house without a tiffin in their hand.

GHAR
tap ↻

Manganiyar evenings

On winter nights a folk singer would pass our gali, and Nani would send out bajre ki roti with a fat spoon of ker sangri. He said it tasted like his mother's. We say that too, now.

POH
tap ↻
Kota miniature painting of Radha and Krishna in a flowering grove with peacocks

Monsoon in the bagicha

The first rain on hot sand has a smell you never forget. So does mustard oil, warming up for a fresh batch of achaar.

BARSAAT
tap ↻
Watercolour of a Rajasthani folk musician playing a kamaicha

✺ A little song for the road

पधारो म्हारे देस

Padharo mhare des — come, visit my land.

Every jar carries a little of Marwar: its sun, its songs, its stubborn love for spice. We can't post you the dunes or the evening folk songs — but we can post you the taste.

TO,
Maa, Ghar ki Chitthi
Purani gali, neem ke paas
Jodhpur, Rajasthan

✉ Chitthi likho

Write to Maa.

A question, a special order, a memory of your own Nani's kitchen — she reads every single one.

✺ Choti choti baatein

Little things you asked.

How long do the pickles last?

6–9 months unopened, in a cool dry place. Always use a dry spoon — Nani's one unbreakable rule.

How spicy is “spicy”?

Ker sangri is tangy and medium. The bharwan mirch is properly Marwari-hot. The laddoos are only dangerous to your diet.

Any preservatives?

None. Mustard oil, salt, sun and time do all the work — the way they have for generations.

Where do you deliver?

Across India, usually in 3–6 days. Living abroad? Message us on WhatsApp and we'll work something out.

Gifting & festive hampers?

Yes! Diwali boxes, wedding favours, office gifting — tell us how many and Maa will plan the batches.

How do I pay?

Send your jhola to us on WhatsApp. We'll confirm the total and share a UPI link — simple, like ordering from the aunty next door.

Someone at home is waiting
to feed you.

Let Maa pack your first dabba ✿

Fill my jhola →