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Rs. 350.00 Rs. 450.00

A little bit of stirring is all that is required to make a cool, tall glass of India’s favourite summer thanda – intensely refreshing, supremely beneficial Shikanji! Your Glass of Chill this summer!

 No one can get through the harsh Indian summer without gorging on cool, refreshing drinks. And anyone who’s been brought up in this heat will have memories of being admonished to come in from the heat and have some thanda “nimbu-paani” or Shikanji.

 Shikanji has been the summer cure-all for generations of mothers and grandmothers. Garmi lag gayi? Shikanji pilao! Stomach upset? Shikanji pilao! Feeling tired? Have Shikanji! Feeling nauseous? Have Shikanji!

 Ammiji’s kitchen always used to have a jug of masala Shikanji chilling in the fridge for anyone who came in from outdoors during the peak summer. She used to put a special, secret masala blend in her Shikanji that was not only superbly refreshing but incredibly addictive too. It is that secret masala that we have added to our mix for Ammiji’s Instant Shikanji. Because, as always, Ammiji knows best!

 Shikanji, the desi cousin of lemonade, is sold across the streets of India by hawkers who keep it cool in earthen pots. Fresh lemon and mint, rock salt and cumin, and loads of ice – that’s what makes for a tasty and reviving Shikanji. That is, until you try Ammiji’s Shikanji. Delicately spiced, mildly sweet – it will be your best friend this summer.

 Ammiji’s Shikanji contains dried lemon powder and spices like cumin, clove, pepper and the super-beneficial Myrobalan berries or Haritaki. It also contains a bit of dried mint for that refreshing flavour and a tiny bit of Naushadhar for its digestive properties as documented by Ayurveda. The salt we use is natural pink Himalayan salt, chock full of minerals. Together, these ingredients make a drink that’s not only refreshing but also good for keeping dehydration at bay and keeping the digestive system working optimally during the summers.

 So each time you feel tired, anxious, nauseous, queasy or just plain sick of the heat, take a leaf out of Ammiji’s playbook and stir up some instant coolness for yourself with Ammiji’s Instant Shikanji!

 Directions for use: Add 1 – 1 ½ tablespoons of Ammiji’s Instant Shikanji powder in a glass. Top it up with chilled water. Stir to dissolve. Add ice. Garnish with lemon slices or mint leaves if desired. Your thanda glass of chill is ready!

 Ingredients: Sugar, Powdered Lemon, Pink Himalayan Salt, Cumin, Black Pepper, Clove, Harad, Naushadhar, Dried Mint

 Weight: 250 gms

 Price: Rs 450 350

 Good For: 3 months

 Always use a clean, dry spoon. Store jar away from heat or direct sunlight.

Rs. 425.00 Rs. 499.00

Chocolate is sheer love, and who are we to resist the lure of love? Made with a few sarcastic rejoinders from Ammiji ringing in our ears (she is not too fond of chocolate), this jar is heaven. A ganache, a dessert topping, a smoothie maker, a sandwich filling – this is a multipurpose spread or sauce. With the texture of silk and the consistency of molasses, Ammiji’s jar of chocolate will make your heart sing happy songs.

This is made from pure dark chocolate. And it has undertones of caramel that complement the chocolate perfectly.

No trans fats and no preservatives make this jar not only sinful, but a guilt-free sinful. Sin without the guilt. Get it?

This is made at home in small batches to ensure freshness each time you order.

Rs. 400.00

A heirloom Dogri recipe, made with only the stems of the super-exotic Himalayan Fiddlehead Ferns or kasrodh, lingudi or kandhor…

 

 

 

The Himalayas are a literal treasure trove. And one of the most unique or exotic treasures to be found there is a curiously shaped green. The Fiddlehead Fern gets its name because of the way the tip of the frond curls inward, forming the spiral usually found on a violin or fiddle. They grow wild in the mountains in late winter or spring, and most locals forage for them.

 

Fiddlehead fern is known as Lingudi or Lingri in the Kullu valley, Kasrod in Himachal and Kandhor in the lower vales of Jammu and Kashmir. In Assam, the locals stir-fry the greens and call it Dhekia Xaak. In Himachal, especially in the Chamba valley, the locals find the crisp, asparagus-like taste of the fiddlehead most suited to pickling, and so that’s what they do!

 

Fiddlehead ferns are a rich source of Iron, Vitamin C, Omega-3 and Omega-6 fatty acids. And if that weren’t enough, the greens are also loaded with antioxidants.

 

Ammiji was a regular visitor to the mountains of Himachal in her younger days. And that is where she fell in love with this unusual pickle. On all her subsequent trips, if made before the monsoon hit, she would pick up some raw Kasrod on her last day there and get it back home. (The greens have to be cooked within 48 hours of being harvested, otherwise they lose their nutrition and taste.) She pickled them in two ways – one with the fiddleheads and a bit of the stem, and she would use up all the leftover stems for another pickle, made with a slightly Kashmiri touch to it. And that is the formula we are following with the batch of fiddlehead ferns we managed to procure.

 

We have Ammiji’s Kasrod pickle, which has the heads of the ferns and a bit of stem, and the Kandhor pickle which is made solely with stems.

 

Ammiji’s Kandhor Ka Achaar is made with the crisp, thick stems of the Fiddlehead Ferns which are loaded with nutrition. The pickle is made according to a Dogri recipe from the Jammu region. Ammiji acquired the recipe when she got her first batch of the ferns home – she won’t tell from where! Yes, she likes her occasional mystery.

 

This pickle is most suitable to be a crunchy, piquant side to your meal. Pair it with a simple dal-chawal combination to add a nutritiously zingy touch to your meal.

 

Ingredients: Fiddlehead Fern stems, Salt, Mustard Oil, Red Chilli, Turmeric, Onion Powder, Cumin, Caraway seeds, Yellow Mustard, Pippli, Brown Cardamom, Fenugreek seeds, Nigella seeds.

 

Weight: 150 gms

 

Price: Rs 450 400

 

Refrigerate for longer shelf life.

Rs. 340.00 Rs. 400.00

Let’s admit it – there are very few people who claim to absolutely LOVE karela or bitter gourd. Most of us, though, wrinkle up our noses at the mention of this humble vegetable. It’s bitter and pungent – but immensely beneficial and nutritious. It’s proven to counter high blood sugar and may have cancer fighting properties too. It contains several vitamins and micro nutrients that boost overall health.

Ammiji had a novel way of making her grand children eat the magically medicinal karela – she pickled it till the natural bitterness of the vegetable was overwhelmed with tanginess and deliciousness. The karela pickle was had with everything – but our favorite way was to mix it into dal chawal!

Karela are usually fried to reduce the sharp bitterness, but these are sun-dried and then pickled. It’s the perfect way to get in a good dose of health daily!

Refrigerate after opening for longer shelf life.

Good for: 3 months

Ingredients: Bitter gourd, Salt, Black Salt, Turmeric, Fennel, Fenugreek, Red Chilli, Lemon juice, Mustard Oil.

Weight: 120 gms

Rs. 500.00 Rs. 550.00

Fiddlehead Fern, Lingudi or Kasrod – the pickle is more exotic than the name sounds. A highly nutritious, short-lived green, found growing wild in the mountains, now available at your table…

 

The Himalayas are a literal treasure trove. And one of the most unique or exotic treasures to be found there is a curiously shaped green. The Fiddlehead Fern gets its name because of the way the tip of the frond curls inward, forming the spiral usually found on a violin or fiddle. They grow wild in the mountains in late winter or spring, and most locals forage for them.

 

Fiddlehead fern is known as Lingudi or Lingri in the Kullu valley, Kasrod in Himachal and Kandhor in the lower vales of Jammu and Kashmir. In Assam, the locals stir-fry the greens and call it Dhekia Xaak. In Himachal, especially in the Chamba valley, the locals find the crisp, asparagus-like taste of the fiddlehead most suited to pickling, and so that’s what they do!

 

Fiddlehead ferns are a rich source of Iron, Vitamin C, Omega-3 and Omega-6 fatty acids. And if that weren’t enough, the greens are also loaded with antioxidants.

 

Ammiji was a regular visitor to the mountains of Himachal in her younger days. And that is where she fell in love with this unusual pickle. On all her subsequent trips, if made before the monsoon hit, she would pick up some raw Kasrod on her last day there and get it back home. (The greens have to be cooked within 48 hours of being harvested, otherwise they lose their nutrition and taste.) She pickled them in two ways – one with the fiddleheads and a bit of the stem, and she would use up all the leftover stems for another pickle, made with a slightly Kashmiri touch to it. And that is the formula we are following with the batch of fiddlehead ferns we managed to procure.

 

We have Ammiji’s Kasrod pickle, which has the heads of the ferns and a bit of stem, and the Kandhor pickle which is made solely with stems.

 

Ammiji’s Kasrod Ka Achaar is a mildly spiced pickle – the star is undoubtedly the Fiddlehead fern. The oil used is cold-pressed mustard oil, and the spices used in this pickle only enhance the grassy, crisp taste of the greens.

 

Bring home the Chamba valley with this pickle. Eat it as a side to your meals or make it the main star by pairing this nutritious with a parantha.

 

Ingredients: Fiddlehead Fern, Mustard Oil, Salt, Red Chilli, Turmeric, Asafoetida, Ginger Powder, Mustard Seeds, Cumin,  Caraway seeds, Fenugreek seeds, Nigella seeds.

 

Refrigerate for longer shelf life.

 

Weight: 220 gms

 

Price: Rs 550 500

Rs. 945.00 Rs. 1,100.00

The earth turns yet again, the trees lose their leaves and then break out in a flurry of new leaves and flowers. Spring arrives and brings with it the fragrance of newness, of gulmohar and semal and pansies; of gulaal and dust and raw milk. And before you know it, Holi is around the corner and with it, colour returns to a still sombre earth. 

And as the earth changes its covering, our tastes adjust accordingly. Gone are the warm, rich tastes of winter and the mouth craves something sweet, yet not overly so, something light yet rich, something crisp yet soft and something decadent yet traditional. Yes, we crave the sweet of the spring – Mawa Gujiya, shining with silver varq and sugar syrup, smelling to the heavens with saffron and elaichi.

Ammiji’s Kesar Gujiya is made at home, in our kitchen with the best ingredients we could find. It’s delicately sweet and stuffed with as much stuffing as we could manage. Of course it’s fried – there are some things that are sacrosanct and should not be messed with, in our opinion. There are almonds and pistachios and cashews and melon seeds; there’s also mace and nutmeg flavouring the inside. There’s silver foil and sugar syrup and sliced nuts and kesar strands adorning the outside. And inside and outside, it tastes of pure love.

Bite into one and you’ll feel the crispness of the coating juxtaposed with the melting interior. Bite into one and you’ll feel the richness of the mawa, the luxuriousness of the nuts and the exoticness of the spices. Bite into one and you’ll feel joy – the joy of spring, of renewal and of hope. Bite into one and you’ll feel what Ammiji’s love is all about.

Good for: 15 days. Refrigerate after receiving. 

Ingredients: Mawa, Maida, Sugar, Desi Ghee, Pistachios, Almonds, Cashews, Melon seeds, Green Cardamom, Mace, Nutmeg, Saffron, Pure silver foil

Weight: Each box contains 10 pieces. Approximate weight is 500 gms.

Rs. 550.00 Rs. 600.00

India’s longest season is upon us, and before we know it, spring gardens will give way to parched lawns and leafy greens will give way to dusty, indeterminate hues. This is when you need something to cool you down and bolster you against the heat at the same time. This is when you need Ammiji’s Kesar Gulab Thandai.

Energy-giving nuts like almonds, pistachios and cashews; cooling seeds like melon and poppy; fragrant spices like pipli and nutmeg – all combined with unprocessed, organic raw sugar and spiked with crushed rose petals and saffron to give you a powder that will yield the most delightfully fragrant and nutritious drink you’ll have this summer. Each of the ingredients is carefully chosen to add to the nutritional value of the drink and for their cooling and rejuvenating benefits to the body.

Mix it into chilled milk for a post-workout pick-me-up or in warm milk for a bedtime drink. Add it to fruit smoothies or desserts for a super fragrant edge!

Ammiji loved serving her thandai straight from a Matka into clay kulhads…how will you have yours?

Ingredients: Raw cane sugar, Almonds, Pistachios, Cashews, Melon seeds, Poppy seeds, Rose petals, Saunf, Elaichi, Pipli, Black pepper, White pepper, Nutmeg, Saffron. 

Weight: 175 gms

Store in a cool,dry place. You can refrigerate the thandai powder for longer shelf life.

Best before 6 months.

Rs. 280.00 Rs. 300.00

This one’s for our childhood – for all the slumbery afternoons we spent at the backbench in class, trying to wake ourselves up with sucking on imli pedas and spitting the seeds out, or licking up the spicy masala on top of the black aam papad to get our brains working again! This one’s for the queues we would form outside the school at the cart that sold these little morsels of excitement. This one’s for those innocent days when eating something sour would be like a mini adventure, and we’d gorge ourselves on these and feel like we’d accomplished something immense, while our overprotective mothers warned us of dire consequences in the background. This one’s for all the friends who would get bags of these to school and share the wickedness without hesitation.

Take a trip back to your childhood with Ammiji’s Khattey Bombs.

Ammiji’s Khattey Bombs are a curious mix of sour aam papad/sour mango fruit leather and imli/tamarind. Both the wickedness ingredients of our memories, combined beautifully to form little morsels of deliciousness.

We guarantee you, you will not be able to resist dipping into the pouch again and again. And again.

Please note: These candies are homemade and while we were experimenting with them, we discovered that wrapping them in butter paper, in which we wrap our other candies, dried them out. So we chose to individually wrap them in food-grade aluminum foil to preserve their freshness and texture.

Ingredients: Mango, Tamarind, Salt, Black Salt, Mango powder, Sugar

Weight: 175 gms (~15-16 pieces)

Best before: 2 months

Store in a cool, dry place.

Rs. 299.00

Fresh, seasonal red chillies and lots and lots of garlic – there is just so much to love about this fiery chutney! 

We all know about Ammiji’s penchant for spice. She abhors blandness in her meals (and in her life too!). While green chillies stay her perennial favorite, it’s the big, fat red chillies that come in during the winters that have her heart. They’re not only so beautifully vibrant to look at, but taste delicious too! So it was but natural that Ammiji would work up some magic in her kitchen from them!

This chutney is the perfect amalgation of red-hot spice from the chillies and the umami from garlic. While most people make their lal mirch chutneys from dried chillies, Ammiji preferred making hers with the fresh red chillies, and then she made sure that she made enough chutney to last her the entire year!

Ammiji’s Lal Mirch chutney goes well with dal-chawal or sabzi-roti. We love it slathered on to our paranthas for that spicy kick that will make you sweat even in the winters. 

Ingredients: Red Chillies, Garlic, Salt, Mustard Oil, Mustard seeds, Vinegar.

Weight: 175 gms

Price: Rs 299 (inclusive of taxes)

Refrigerate after opening.

 

Good for: 6 months

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