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Shop by what your kitchen needs
Loved in kitchens like yours
Curd, not cream. Hand-churned, not extracted.
We culture the morning's milk into curd, hand-churn it to butter, and simmer that butter slow over a wood fire until it turns clear and gold. No shortcuts, no machines pressing cream — the way our family has made it for three generations.
Not all ghee is made the same way
to trust us
What earns a place at your family's table
Not marketing lines — four things we can show you: our herd, our method, our lab reports, and the farmers we pay fairly for the work.
We don't ask you to take purity on faith.
Every batch is sent to an accredited lab and checked for adulterants, fat purity, and microbial safety. The report sits on the product page — read it before you buy.
See Quality & Lab Reports →What we test for in every batch →
Never run out of good ghee. Save 10% every time.
Set your rhythm — fortnightly, monthly, or your own — and we'll deliver fresh from the next batch. Full control, no lock-in.
Kind words from real kitchens
Real orders, real names — here's what families across Uttar Pradesh and beyond say after cooking with our ghee.
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My father taught me you can't hurry good ghee. We still churn by hand, still test every batch — because it's our name on the tin, and our food on your table.
1990s
KAUSHAMBI
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