Indulge in tangy raw mangoes blended with fragrant mustard and fenugreek.

Enjoy traditional Jammu Rajma for a delicious and nutritious meal. Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section.

Perfect for a quick and easy dinner, this Jammu and Kashmir classic has been enjoyed for generations. Serve with rice, roti, naan, or paratha for a truly authentic experience.

Keep in a cool and dry air tight container for apt freshness for about 12 months.

Embark on a culinary adventure to the heart of Kashmir with our Authentic Kashmiri Monji Achar, also known as Kadam Achar or Knol Khol Pickle.

Kahwa is a drink that can transport you in a single sip to Kashmir, an ancient valley that was the centre of the spice trade.

Kahwa is a traditional green tea that is most commonly consumed in Kashmir.

Kashmiri Badam, which are soft-shelled almonds, are widely utilised as a portable snack because of their delicious flavour and great nutritional value.

Saffron from Kashmir is the highest grade and quality. "Kashmiri Mongra is the world's darkest in colour and has a strong flavour, aroma, and has a colouring strength of more than 250, making it over three times more powerful than other natural colouring agents."

When cooked, it offers a slightly sweeter flavor and a creamier texture compared to other varieties. This type of rajma is not only delicious but also a powerhouse of nutrition, serving as an excellent source of plant-based protein.