Every product made at our farms in Ooty and the Nilgiris — bottled, set, churned, or crafted before sunrise and delivered by dawn.
Hand-pressed daily from full-fat A2 milk. Crumbles perfectly in curries, holds firm on the tawa.
Richer, creamier block made with extra cream. Melt-in-mouth texture for restaurant-style gravies.
Cold-smoked over Nilgiri wood chips. Adds depth to bhurjis, wraps, and BBQ platters.
Slow-reduced A2 milk solids, just like the halwai makes it. Base for all festival sweets.
Grainy-textured mawa ideal for peda, burfi, and ladoos. Authentic Nilgiri farmhouse style.
Freshly made soft curd cheese for rasgulla and sandesh. Delivered same morning it is made.
Low-moisture mozzarella — stretchy, golden, and bubbly on pizza. Made from buffalo milk.
Aged 60 days, sharp and tangy. Perfect for sandwiches, burgers, and grilled cheese.
Smooth, spreadable, mildly salty. Slather it on toast, dosas, or crackers.
Mild, fresh, unaged. Pairs with fruit, honey, or salads. High protein, low fat option.
Semi-hard Dutch-style cheese aged on our Nilgiri farm. Nutty, sweet, and fudgy inside.
Velvety, slightly tangy. Spread on bagels, use in cheesecakes, or fold into pasta sauces.
Delicate whey-based cheese — light, fluffy, mildly sweet. Italian lasagne and cannoli staple.
Slow-churned from hand-set curd of desi Gir cow milk. Grainy, aromatic, golden — the real deal.
Rich, white ghee from Murrah buffalo milk. High fat, intense flavour for dal-tadka and halwa.
Unsalted, hand-churned butter just like Nani made — soft, cool, and pure.
Lightly salted cultured butter, European-style. Beautiful on hot toast and croissants.
Roasted garlic, parsley, and sea salt in farm butter. Melt over steaks, pasta, or warm bread.
Golden milk ghee — A2 bilona ghee infused with Nilgiri turmeric. Ayurvedic and delicious.
A2 ghee slow-simmered with green cardamom pods. Perfect finishing touch on kheer and biryani.
Naturally set overnight in earthen pots. Thick, slightly sour, a perfect match for rice and roti.
Strained three times for maximum thickness. 18 g protein per serving. No thickeners added.
Our plain Greek yogurt drizzled with raw Nilgiri forest honey. Breakfast perfection.
Alphonso mango pulp swirled into creamy set yogurt. Summer in every spoonful.
Antioxidant-rich wild blueberry compote layered on thick farm yogurt.
Bengali-style jaggery-sweetened curd, baked until caramelised. Creamy, caramel, comforting.
Churned from thick curd, sweetened with raw cane sugar. Cool and frothy.
Chaas-style, lightly spiced with cumin and black salt. The perfect post-meal digestive.
Chilled curd, Rajasthani rose syrup, and a pinch of cardamom. Elegant and floral.
UHT-processed desi cow milk. 6-month ambient shelf life. Tastes as close to fresh as UHT can.
3% fat, 8.5% SNF. For everyday chai, baking, and cereals without refrigeration.
1.5% fat — ideal for weight-watchers and diabetic diets. Clean and light taste.
Rich 6% fat from Murrah buffalo. Thick, creamy, perfect for making homemade paneer and khoa.
School-lunch-sized tetra pack. Full cream A2, lightly sweetened. No artificial flavours.
Chaas spiced with fresh ginger, curry leaves, roasted cumin, and black salt. Probiotic powerhouse.
Rich Belgian cocoa stirred into warm whole milk and chilled. Kids go absolutely crazy for it.
Farm strawberry pulp mixed into chilled A2 milk. Light, refreshing, naturally pink.
Whole almonds soaked, blanched, and blended into hot milk with saffron and cardamom.
Subtly sweetened milk infused with green cardamom. Warm and soothing before bed.
Warm turmeric milk with black pepper, cinnamon, and ginger. Anti-inflammatory and healing.
Farm banana blended with full-cream milk and a spoon of honey. Energy for the morning rush.
Brewed from our estate Nilgiri dust, mixed with steamed farm milk and organic cane sugar.
Coorg arabica espresso poured over chilled Hetheya farm milk with jaggery syrup.
Spongy chena discs simmered in reduced saffron milk with pistachios. Festival-grade texture.
Khova-based soft rounds, deep-fried and soaked in rose-cardamom syrup overnight.
Soft A2 milk peda flavoured with cardamom and saffron. Traditional Mathura style.
Mawa and sugar compressed into fudge slabs, garnished with edible silver and pistachio.
Eight varieties of traditional sweets packed in a gift-worthy wooden box. Ships anywhere in India.
Light spongy balls in light sugar syrup. West Bengal GI-tagged recipe. No essence added.
Coarsely ground rice cooked in A2 milk with saffron, served chilled in a traditional clay saucer.
Thickened sweetened milk with saffron and cardamom. Serve warm or cold — divine either way.
Basmati rice slow-cooked in A2 milk for 3 hours. Sweetened with cane sugar, topped with dried fruits.
Tahitian vanilla beans churned into double-cream A2 farm ice cream. The benchmark of good.
Our estate Nilgiri orange pekoe infused into custard ice cream. Floral, brisk, one-of-a-kind.
Dense Alphonso mango kulfi on a stick — made the slow old way, no emulsifiers, no shortcuts.
Assorted kulfis — malai, mango, kesar-pista, rose, tender coconut, and chocolate.
Single-origin dark chocolate from our Nilgiri estate churned into A2 cream. Intense and velvety.
Fresh hill strawberry compote ribboned through clotted cream ice cream. Pink, tart, stunning.
Single-estate Nilgiri cocoa, 45% milk chocolate. Creamy, melts at body temperature.
Nilgiri single-origin dark chocolate, 70% cocoa. Fruity, bright, fermented 7 days on our farm.
Marinated fresh paneer in tandoori masala. Straight from freezer to pan in 10 minutes.
Whole wheat paratha filled with a cheddar-herbs stuffing. Crisp from the tawa in 6 minutes.
Spiced paneer bhurji rolled in soft chapati, frozen and sealed fresh. Ready in 5 minutes.
Chef-marinated farm chicken in butter-cream sauce. Add your own milk/cream and serve.
Golden-crumbed nuggets stuffed with mozzarella and sweet corn. Kids and adults both obsessed.
Authentic Mangalorean ghee roast masala in our farm ghee. Just add protein and cook.
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