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Emerging from the foothills of the Himalayas, Dalle Khursani also known as Fireball Cherry Pepper is one of the hottest chillies in the world! This bottle contains the traditionally prepared Dalle Chilli paste which is a staple in every household in the northeastern state of Sikkim. This hot and spi..

Gundruk with Soyabean Pickle also known as Gundruk Bhatmas Achar is a traditional and popular fermented mustard leaves pickle from the Himalayan region, especially in Nepal, Sikkim, and Darjeeling. A combination of fermented delicacies, gundruk and kinema, this dry pickle is a flavour-packed side ..

Small local fish are deep-fried in mustard oil and finished with ginger, garlic, and dry chilli flakes, resulting in a crisp texture and deeply savoury flavour in this chutney style dry pickle.homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and erro..

Made from Garcinia fruit (Sohdanei in Khasi or Thekera Tenga in Assamese), this pickle is a burst of sour, spicy, and bold flavours. Garcinia Pedunculata is a large, round yellow fruit native to Northeast India, known for its thick rind which is super tangy and is widely used as a souring agent in c..

Aromatic and full-bodied, this dry ginger powder is made from ginger grown in the hills of Meghalaya using simple, traditional farming methods. The ginger is sun-dried and pounded to preserve its natural intensity and flavour.Sourced from Meghalaya-grown gingerSun-dried and pounded for authent..

Gundruk is an indigenous Nepali food that is prepared by fermenting and sun-drying leafy vegetables (mustard leaf). Widely eaten in Sikkim, gundruk with its distinctive sour and fermented taste helps in digestion and stimulates bowel movement. It is one of the most versatile foods which can be used ..

Whole olives are reimagined with indigenous masala, dried red chillies, and subtle sweetness for a unique fusion of flavours.homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and error, shaped by a deep passion for cooking and an enduring curiosity fo..

A deliciously tangy and mildly spicy pickle made from fresh, homegrown jackfruit sourced directly from farmers in Meghalaya. Sun-dried jackfruit pieces are blended with mustard oil and traditional spices to create a rich, authentic flavour that pairs perfectly with everyday meals.Made from fresh, su..

Kinema (Axone) with Dalle Khorsani Chilli Pickle is a traditional and popular fermented soybean pickle from the Himalayan region, especially in Northeast India, Nepal, and Darjeeling. When kinema and dalle khorsani, the fireball cherry pepper are combined, you get a flavor-packed side dish complime..

Sikkim's kinema seasoning is a traditional soyabean product from Sikkim. It is a popular food item in the state, especially among the Nepali Community. The seasoning and preparation of kinema can vary widely based on personal preferences and regional differences, but the fundamental process i..

Kinema or Akhuni (Axone) is nothing but fermented soyabeans, for those of us who may imagine it to be something really unholy it is purely vegetarian. Kinema, as called it in the Nepali dialect has a very pungent smell due to fermentation. The pungent aroma is quite strong, and the saying ..

A premium turmeric blend made with Lakadong turmeric from Meghalaya, prized for its rich colour, bold aroma, and high potency. Carefully crafted using an age-old recipe, this blend combines turmeric with complementary spices to deliver a warm, balanced flavour for everyday use.Made with high-quality..