A forgotten staple, worth rediscovering. Long before food trends began telling us what to eat, Kulith — also known as Horse Gram — had a place in everyday Indian kitchens. For generations, it was cooked...
Coconut oil, with nothing unnecessary done to it. For generations, coconut oil has been an everyday part of Indian kitchens — familiar, versatile and remarkably simple. POMPEi Wood Pressed Coconut Oil is made exclusively from...
From Manipur to Konkan. Chakhao Amubi is a traditional black rice variety from Manipur, known for its distinctive colour, gentle aroma and long place in the region’s food traditions. Today, this remarkable grain is also...
A rice from the Konkan, worth knowing again. Walai Red Rice is a traditional rice variety from the Konkan, recognised by its naturally reddish bran layer, firm bite and distinctive earthy flavour. POMPEi Walai Red...
A forgotten staple, worth rediscovering. Long before food trends began telling us what to eat, Kulith — also known as Horse Gram — had a place in everyday Indian kitchens. For generations, it was cooked...
Coconut oil, with nothing unnecessary done to it. For generations, coconut oil has been an everyday part of Indian kitchens — familiar, versatile and remarkably simple. POMPEi Wood Pressed Coconut Oil is made exclusively from...
From Manipur to Konkan. Chakhao Amubi is a traditional black rice variety from Manipur, known for its distinctive colour, gentle aroma and long place in the region’s food traditions. Today, this remarkable grain is also...
A rice from the Konkan, worth knowing again. Walai Red Rice is a traditional rice variety from the Konkan, recognised by its naturally reddish bran layer, firm bite and distinctive earthy flavour. POMPEi Walai Red...
