13
Jul
The tiffin counter that started it all
My mother fed half a village from our verandah for thirty-three years. This is what she taught me about business.
13
Jul
Why we ship in glass (and how to refill)
It's heavier, breakable, and 4× more expensive to ship. We do it anyway. Here's the math.
13
Jul
How to tell good turmeric from bad turmeric
A field guide. With pictures. Mostly so you can hold our jar up to the light and see for yourself.
13
Jul
The blends we almost lost
Ponnaganti karam was nearly extinct in 2017. Three grandmothers, two notebooks, one trip back to the rice fields.
13
Jul
Why we pay our moringa farmers in advance
A piece on cash flow, dignity, and what happens to a village when its women earn first.
13
Jul
What “karam” actually means
It's not a translation of "spice mix." Karam carries memory. Let me try to explain.
06
Jul
The Sunday Thali Box
Weekends are meant for slowing down, reconnecting with family, and enjoying comforting meals. Nothing captures the essence of an Indian...