About Us

For more than thirty years, Indhumathi Ambati has been making oil, ghee, pickles, and podis in her kitchen the same way every time: no shortcuts, no recipe book. She taught herself by doing it over and over, tasting, adjusting, and getting it right until what she makes today is the result of three decades of her own trial and improvement. We are from Vidyanagar a small place in Nellore District. Our oils are pressed on a cold-press machine, a way that keeps the nutrients and aroma intact instead of stripping them out with heat. Our flours are ground fresh on a stone flour mill, batch by batch, and not stored for months. Our ghee is made the slow way cream is separated, frozen for two to three days, then cooked low and slow until it turns gold. Every pickle is still sun-dried on the terrace and hand-mixed with spices ground fresh for that batch.