|CHEST FIT (INCHES)||28"||30"||32"||34"||36"||38"||40"|
|CHEST FIT (CM)||716||76||81||86||91.5||96.5||101.1|
|WAIST FIR (INCHES)||21"||23"||25"||27"||29"||31"||33"|
|WAIST FIR (CM)||53.5||58.5||63.5||68.5||74||79||84|
|HIPS FIR (INCHES)||33"||34"||36"||38"||40"||42"||44"|
|HIPS FIR (CM)||81.5||86.5||91.5||96.5||101||106.5||111.5|
|SKORT LENGTHS (SM)||36.5||38||39.5||41||42.5||44||45.5|
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Awesome taste ..everybody loved it in my family as it was something new for us.First time it came onto our dinning table .Thanks
Really liked by all family members & Friends
We’re taking exotic to a whole new level with this one. Fresh bambooshoots from the hills of Himachal, pickled and bottled for your leisurely tasting. ;)
Amritsar’s proximity to the hills of Himachal meant that we had lots of impromptu vacations as children. A mere 3-hour drive away, the hills of Himachal were like a shining beacon for us – a haven where long, lazy, idyllic days were spent clambering up trails, climbing trees, gazing at snow-capped peaks, eating delicious food and sipping warming drinks. For Ammiji, the proximity to the hills meant that she had even more ingredients to bring into her kitchen. Bambooshoot was one of them.
Himachal Pradesh is the only state in North-Western India where Bamboo grows wild and in abundance. The Northeastern states have been including the tender, young shoots of bamboo in their brilliant cuisine for years now. But in Himachal most bamboo grows to maturity, and is put to other uses. It is only a small percentage that is picked at the onset of the monsoon season, when still young, and is used for culinary purposes. This year, we managed to lay our hands on a small portion of that harvest, and of course, brainstormed with Ammiji about how to go about pickling it. Ammiji had all the answers for us – and that’s why she’s our Ammiji!
So here it is. Crispy, crunchy, woodsy young bambooshoot, pickled in selected spices and cold-pressed mustard oil. Full of dietary fibre, amino acids, proteins, vitamins and minerals, bambooshoots are what some would term a superfood. They have antibacterial, antiviral and anticancer properties, which make them the ideal addition to your mealtimes.
And the taste! We ourselves were pleasantly surprised by the matured pickle – the complexity of the flavours, the fragrance of the spices and texture of the shoots themselves makes for a pickle that is not only an exotic treat, but a rare delicacy too!
Ingredients: Bambooshoots, Salt, Red Chilli, Turmeric, Clove, Cinnamon, Brown Cardamom, Dry Mango Powder, Fenugreek Seeds, Nigella Seeds, Pipli, Black Pepper, Mace, Nutmeg, Garam Masala, Onion, Garlic, Ginger, Cold-pressed Mustard Oil.
Weight: 300 gm Net
Price: Rs 750 700
Good for: 6 months
Refrigerate for longer shelf life. Always use a dry, clean spoon.
Ammiji’s way of making mutton even more delicious! Mutton mince in a pickled curry or a curried pickle – spicy and totally addictive! Pure, meaty deliciousness.
A true-blue Punjabi, Ammiji was as comfortable making non-vegetarian delicacies as she was with sabzis and pulaos. Mutton was an occasional pleasure for her family though – a Sunday treat, rather. On Sundays, she would spend a leisurely morning, with a mutton dish slowly simmering away on the stove, walking into the kitchen to give it a stir sometimes or to throw in another one of her magical spices.
It was probably on a Sunday that she first tried her hand at pickling mutton. Yes, she pickled everything that came into her kitchen! And since then, mutton pickle for the family was like a yearly treat, made every year when the weather began to cool off, to be slowly savoured with mathri or paranthas on dark winter evenings.
Even though Ammiji originally pickled mutton tikka pieces, we have gone with her keema pickle first, because as children, there was something soothing about digging into the bowl of keema pickle (she never let us touch the martaban or jar), and spreading it on top of a soft slice of bread, rolling it up and slowly nibbling into it while listening to the elders talk about inconsequential things. That spicy, meaty flavour, set off to perfection against the sweetness of the fresh bread, is a taste that is irreplaceable in our books.
And Ammiji’s Mutton Keema Pickle is our attempt to bring some of that nostalgic taste to life. Made according to Ammiji’s classic preservative-free recipe, with just a few tiny tweaks, this is one pickle that is not only a treat but a rare delicacy.
Ingredients: Boneless Mutton Mince, Salt, Turmeric, Dried Red Chilli, Green Chilli, Red Chilli Powder, Black Pepper, White Pepper, Cumin, Nigella seeds, Mustard seeds, Fenugreek seeds, Pipli, Aniseed, Asafoetida, Dry mango powder, Cold-pressed Mustard oil.
Weight: 200 gm
Price: Rs 1000 900
Good for : 3 months
Refrigerate after opening.
The king of all pickles, they say. We agree. Or at least, the non-vegetarian in us agrees! Boneless chicken chunks and mince, pickled with the choicest spices.
A couple of us - Ammiji’s grandchildren - were in boarding school. When we returned home in the long winter break, it was as skinny, malnutritioned shadows of our robust Punjabi selves. Ammiji did her best to fatten us up during the vacations – paranthas laden with butter, lassi, halwas and thick, nutritious gravies were a daily treat. And then when it was time to go back to the boarding school, she sent us off with love, admonishments, instructions and a humungous jar of her classic chicken pickle. “If you don’t like what they serve in the dining room, just eat this pickle with roti or rice,” she’d tell us. We never told her that her huge jar of pickle was wiped clean in under a week – our friends loved it as much as we did! (Some people befriended us just to lay hands on that pickle, but that’s another story…)
So, of course, we just had to do Ammiji’s Punjabi Chicken Pickle! When we asked Ammiji to give us her recipe, she feigned amnesia. And then she was affronted when we called her out on it. “I’ve NEVER shared this recipe with anyone; I didn’t even tell my sisters when they asked for it. And now you want me to tell you all my secrets?” But then we reminded her of the joy she’d be bringing to so many people, and she relented with a sniff and a gruff “Theek hai pher!”
Ammiji’s secret was in making the pickle like you would a curry. The oil was turned into a thick gravy with the addition of ground spices and chicken mince. And we’ve followed the same process. There are boneless bite-sized chicken pieces, chicken mince and spices, all preserved in cold-pressed mustard oil. Balancing the flavours in this pickle took us a few months, but it was worth the wait! (And truth to tell, we loved sampling all the various samples during these months :D)
This pickle acts as a side to your meals or you can take a leaf out of our book – turn it into the main meal itself! It’s also perfect road trip material. Cold, thin paranthas with Ammiji’s Punjabi Chicken Pickle….mmm, heaven!
If you’re a non-vegetarian, then this pickle is what you need in your life to make it complete. That might sound dramatic, but trust us, we speak from years of eating this pickle! ;)
Please note: There are no preservatives in this pickle.
Ingredients: Boneless chicken, Salt, Turmeric, Green Chilli, Red Chilli, Black Pepper, Cinnamom, Clove, Mustard seeds, Nigella seeds, Fenugreek seeds, Fennel, Aniseed, Pipli, Corainder, Cumin, Dried mango powder, Cold-pressed Mustard oil.
Weight: 275 gms
Price: Rs 800 700
Good for: 3 months
Refrigerate after opening.
Big, fat red chillies, stuffed to the gills with a delicious khatta-teekha achaari masala. Can there be anything better?
If there’s one thing that Ammiji loves, it’s her chillies. Green ones, red ones, big ones, small ones, teekha ones, sweet ones – all chillies are equal in her eyes. So we’ve taken one of her favorite chillies and used her classic recipe of stuffed chilli pickle to make this traditional Banarasi pickle.
The pleasure of this pickle does not come with biting into it. It comes from slowly coaxing the masala out from the chilli with the help of a spoon, a parantha or your finger, and then mixing it into your food to achieve a heavenly combination. The magic of this pickle does not come from simply eating it. The magic comes from that whole sensory experience of smelling it, deciding upon how much masala you want with each bite, and when you want to break off a piece of the chilli. Our Banarasi Mirch Achaar is just an instrument – you decide how you create magic out of it!
Seasonal fresh red chillies are stuffed with the usual culprits – our pickling spices (mixed in a secret ratio) – to achieve a pickle that will take the place of pride on your dining table. Not only will you enjoy pairing this pickle with your food, but you’ll also enjoy using the excess masala in it in your recipes while cooking in the kitchen. ;)
Ingredients: Fresh Red Chillies, Salt, Black Salt, Red Chilli Powder, Nigella Seeds, Carom Seeds, Mustard Seeds, Fenugreek Seeds, Fennel, Cumin, Black Pepper, Asafoetida, Turmeric, Mustard Oil.
Weight: 300 gms
Price: Rs 400 350
Good for: 12 months
Store in a cool, dry place. Refrigerate for longer shelf life.
This is a simple anardana chutney made with home-dried anardana. Correction: This is a BOMB chutney, with a nostalgic, addictive flavour, and powerful digestion properties. Ek baar iska chaska lagake dekhiye!
As children, each time we used to get an anardana churan or goli home from the vendors sitting outside our school, Ammiji used to shake her head in disgust and make us throw the lot in the bin. But, of course, we were irascible. We returned home day after day with our pockets full of the stuff. “Mitti daalte hain ismein!” Ammiji would scream as she chased us to get us to empty our pockets. And then, seeing that we were not to be deterred from having those vile anardana golis, she came up with this homemade anardana concoction and called it “Churan Chutney” just to get us to have it. And boy, did we love it!
We are calling it the Chaska Chutney though. Chaska, a word that has no exact translation in the English language. The closest you can get to a direct meaning is “addiction”. But this is so much more than that. It’s addictive, hell yes, but it’s a good kind of addictive. It’s an addiction that you wish you’d taken up earlier. It’s an addiction that you’re not going to want to let go of. And it’s an addiction that you’ll happily indulge in, day after day after day.
Ammiji made her own anardana at home from the seeds of wild, sour pomegranates. She sun-dried the seeds at home, and we do the same. (Okay, we’ll admit we dry them out in the oven too when the sun-drying is not going fast enough!) The anardana is then ground up with salt and sugar and digestive spices like jeera and hing are added to enhance the inherently powerful digestive properties of anardana.
This churan-chutney is a supremely efficient digestive. And it’s delicious enough to replace all your heavy, creamy desserts. A small spoonful after every meal will not only help you digest your meal, but will also fulfil any craving for sweets you might have. (Of course, you’ll start craving for this after every meal, but that’s a side-effect you’re just going to have to live with! ;))
The taste is sour and sweet and it’ll make you click your tongue against the roof of your mouth and pucker your lips and WANT MORE!
But a warning: This is a mild laxative when eaten in large quantities. Please, please don’t finish the jar in one sitting, no matter how much you’re tempted to…
Ingredients: Home-dried Anardana, Salt, Black Salt, Sugar, Cumin, Asafoetida
Weight: 220 gms
Good For: 12 months
Store in a cool, dry place, away from sunlight. Always use a dry spoon.
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.
Aam, Karonda, Green Chillies…the threesome made in heaven! ;)
What’s better than a mango pickle with your parantha? A mango pickle that also has green chillies. And what’s better than that? A mango pickle that has BOTH green chillies AND karondas! That is why we call this pickle the definition of greed – it has everything that one could possibly want!
Luscious mangoes, fiery green chillies and tart, crisp karonda berries make for the perfect combination. The fire in the chillies complements the sourness of the other two star ingredients, making this the perfect pickle to have with your aloo paranthas or rajma chawal or khichdi. The spices used in this pickle are subtle, letting the taste of the main ingredients shine through. There’s a hint of nutmeg, a bite of long pepper, a whiff of star anise, and of course, the distinctive taste of pickling spices.
When Ammiji was asked if we could do a mango pickle with karonda, her first reaction was, “Beta, alu, gobhi aur tamatar bhi daal lo!” (yeah, she’s salty) but then she got serious and asked us to include green chillies in the mix too. And the result was pure delightfulness! Yes, we promise to always follow Ammiji’s advice.
Ingredients: Raw mango, Karonda, Green Chillies, Turmeric, Salt, Black Salt, Red Chilli, Black Pepper, Fenugreek seeds, Nigella seeds, Fennel seeds, Carom seeds, Nutmeg, Star anise, Pipli, Coriander, Cumin, Asafoetida, Cold-pressed Mustard oil.
Weight: 200 gms
Good for: 9 months
Refrigerate for longer shelf life.
A classic mango pickle, made in Ammiji’s inimitable style. Sun-dried raw mango, spices and very, very little oil…
Ask Ammiji what her favorite mango pickle is, and she’ll sniff and say, “Sukka waala.” And her favorite just had to be done.
Ammiji’s Dried Mango Pickle is made with raw Ramkela mangoes, which are cut up into bite-sized pieces and then spread out to dry under the sun on our terrace. They’re then pickled with the choicest spices and minimal cold-pressed mustard oil. The resulting pickle has the typical tang of raw mangoes, intensified many times over. The spices only serve to complement the inherent concentrated taste of them.
What you have here is a pickle that you’ll love spending your time over, slowly slathering the masala over a parantha and then picking up a chunk to take small nibbles out of it…and then when there’s no mango flesh left, sucking the juices from the left-over piece of mango pit. We don’t mean to make that sound kinda dirty…that’s just the way this pickle is! ;)
Get your hands on this super-tempting pickle, made with Ammiji’s traditional recipe, with handpicked ingredients. Thank us later.
Ingredients: Raw mango, Salt, Mustard seeds, Fenugreek seeds, Asafoetida, Red Chilli, Mustard Oil.
Refrigerate for longer shelf life.
Weight: 190 gms
Good For: 9 months