Our pantry shelf

The legendary raw-mango avakaya — sun-cured with mustard and red chilli.

Sharp ginger pickle that wakes up plain curd-rice in seconds.

Grated raw mango cured with red chilli and fenugreek — a coastal classic.

Sweet-and-spicy mango avakaya rounded with jaggery.

Young tamarind ground with garlic and red chilli — tangy and bold.

Andhra's iconic sorrel-leaf pickle, slow-cooked the village way.

Curry-leaf pickle with deep, herbal warmth — pairs beautifully with idli.

Coriander leaves pounded with tamarind and chilli — fragrant and fresh.

Sun-soaked lemons aged with rock salt and red chilli — bright and zesty.

Plump red-ripe chillies stuffed with mustard masala. Fiery and fragrant.

Sun-ripened tomatoes simmered with garlic, chilli and sesame oil.

Garlic cloves slow-pickled until soft and mellow — pungent comfort.

Indian gooseberry (amla) pickle — bright, sour and rich in vitamin C.

Tender boneless mutton in a fragrant blend of home-ground masalas.

Plump tiger prawns marinated in mustard and garlic — coastal Andhra classic.

Boneless chicken cured with chilli, fenugreek and cold-pressed sesame oil.

Slow-cooked goat boti in a deep, garlicky masala.

Bone-in country chicken pickled with chilli and pepper.

Sweet crab meat slow-cooked in spice oil — a coastal indulgence.

Firm fish chunks cured in chilli and tamarind — bright and savoury.

Prized korameenu fish in a slow-simmered Andhra spice base.

Bone-in mutton pickled the traditional way — rich and deeply flavourful.

Minced mutton sautéed with onion, ginger and roasted spice.

Free-range country chicken in a robust home masala.

Tiny nethallu fish, crisp-tempered and steeped in spice oil.

Meaty pandugappa cured with mustard, garlic and chilli.

Small, sweet prawns simmered in spice oil — packs a punch.

Country chicken slow-cooked in tangy gongura with traditional Andhra spice.

Slow-simmered boti with sorrel leaves — rich, rustic, deeply flavourful.

Boneless chicken folded into tart gongura masala.

Tender mutton in a deeply sour gongura base — generations-old recipe.

Sweet prawns set against the sharp tang of fresh sorrel leaves.

Roasted-lentil idli powder — toss with sesame oil for breakfast bliss.

Toor-dal podi with chilli and curry leaf — earthy and warming.

Curry-leaf-forward podi that turns a bowl of rice into a meal.

Drumstick-leaf podi — nutritious, nutty and quietly fiery.

The classic black podi — toasted urad and red chilli.

Sesame-rich podi with deep, roasted aroma.

Peanut podi — crunchy, mildly hot, kid-friendly.

Spiral rice-flour crisps with sesame and ajwain.

Crisp boondi tossed with peanuts, sev and curry leaves.

Ring-shaped Andhra snack with a satisfying crunch.

Classic chakli — pressed, golden, and gently spiced.

Thick sev with pepper and ajwain — a tea-time favourite.

Lentil-rich chegodilu with extra bite.

Flat, brittle ribbon murukku — addictive in the best way.

Fine sev with mild chilli — perfect over chaat or curd-rice.

Shell-shaped sweet coated in jaggery syrup — crunchy and caramelly.

Crisp boondi locked in jaggery — a nostalgic teatime sweet.

Soft, ghee-laden Mysore pak that melts on the tongue.

Hollow, syrup-soaked kaja with shatter-crisp layers.

Layered, flaky kaja drenched in light sugar syrup.

Pure cashew burfi — soft, fragrant, and lightly cardamomed.

Cashews set in clear jaggery brittle.

The grainy, ghee-rich original — comforting and classic.

Jaggery and rice-flour discs fried in ghee — a festival staple.

Roasted urad-dal laddus bound with ghee and jaggery.

Sesame brittle with jaggery — wholesome and crunchy.

Peanut and jaggery brittle — the snack you grew up on.

Semolina laddus with cashew, cardamom and ghee — homely and rich.

Paper-thin rice sheets layered with jaggery and dry fruits (pack of 10).

Atreyapuram's iconic paper sweet, layered with jaggery (pack of 10).

Sugar-and-dry-fruit version of the famous paper-thin sweet (pack of 10).

Delicate sugar-dusted putharekulu, hand-rolled from scratch (pack of 10).

A curated tasting of our best non-veg pickles — perfect to gift.