Make at Home
Ghee, paneer, curd, nut butter, pickles — the everyday things your kitchen runs on. Making them yourself is cheaper, healthier, and they taste the way they're supposed to taste.
Store-bought versions almost always contain stabilisers, emulsifiers, and preservatives that aren't in the homemade version.
Homemade ghee, paneer, and nut butter cost a fraction of their packaged counterparts — especially when made in bulk.
More salt, less sugar, spicier pickle, thicker curd — every recipe adjusts to exactly what your household prefers.
A reused glass jar replaces dozens of plastic tubs, tetra packs, and single-use containers over the course of a year.
Clarified butter with a rich, nutty aroma that no store-bought ghee quite matches. Three ingredients: butter, heat, and patience.
Soft, fresh paneer made in 20 minutes with just milk and an acid. Firmer than anything in a packet and without the preservative aftertaste.
Thick, probiotic-rich curd set overnight at room temperature. Just warm milk and a spoonful of yesterday's curd as the starter.
Raw mango, mustard oil, and whole spices — sun-cured into the sharp, fiery pickle that belongs at every Indian meal.
Whipping cream churned into the freshest, most flavourful butter you'll ever spread. Takes 10 minutes in a stand mixer or jar.
Just roasted peanuts blended until smooth. No palm oil, no hydrogenated fats, no added sugar — exactly what peanut butter should be.
Ready in 30 minutes, lasts two weeks in the fridge. Adds bright acidity to tacos, salads, flatbreads, and sandwiches.
Deeply savoury, silky smooth hummus made from dried chickpeas. Roasted garlic adds a sweetness store-bought versions never have.
A no-pectin, low-sugar jam that sets with chia seeds. Ready in 20 minutes — no canning equipment, no complicated process.
Crunchy clusters of oats, almonds, and pecans sweetened with honey. Cheaper and far better than any packaged granola — and no seed oils.
The versatile topping that goes on eggs, avocado toast, roasted vegetables, and — obviously — bagels. Blended in two minutes.
The best use of stale bread. Golden, garlicky, and far crunchier than anything in a bag — and a satisfying way to use bread that would otherwise go to waste.
"Start with curd and ghee — both are almost impossible to get wrong, they're used every single day in an Indian kitchen, and the difference between homemade and store-bought is immediately obvious. Once you've made those twice, everything else feels easy."