Our Story
Authentic Taste of Nepal, Crafted With Tradition
Shared with the world, one small batch at a time.
Our Story
We didn't set out to build a brand. We set out to keep a recipe book from disappearing.
Every household in Nepal has some version of this: an aunt or a grandmother whose achar everyone quietly agrees is the best one. Ours happened to write hers down. What we sell is that book, made in batches small enough that we can still stand behind every jar.
We're not trying to reinvent achar. We're trying to keep it from getting diluted, either by mass production or by distance, for anyone who grew up on it and now lives somewhere it's hard to find.
Mission
Keep Nepali achar honest: real ingredients, real growers, real batches, sold to anyone who wants a taste of home.
Vision
A jar of Nepali achar recognized on its own terms internationally, the way people already recognize kimchi or harissa.
How We Operate
Sourcing, Safety & Sustainability
Ethical Sourcing
We pay growers a fixed price agreed before the season starts, regardless of how demand shifts after harvest.
Sustainability
Glass jars over plastic wherever shipping regulations allow, and packaging that biodegrades faster than it sits in a landfill.
Hygiene & Food Safety
Every batch is logged with a date, a source, and a QC check before it's approved to jar.
Low-Waste Kitchen
Off-cuts and trimmings go to a compost partner rather than the bin. Small volume, but it adds up.
How We Got Here
A Short, Honest Timeline
The Recipe Book
A shared family recipe book, dog-eared and re-taped more than once, is where all of this actually started.
The Kitchen Table
What began as jars for relatives turned into jars for relatives of relatives, then neighbors, then people neither of us had met.
Going Small-Batch
We formalized measurements, nailed down suppliers, and started keeping actual records instead of eyeballing everything.
Shipping Further
The first international order went out. We over-packed it out of nerves. It arrived fine. We still over-pack.
Today
Ten products, three sourcing districts, and a growing list of countries we ship to.
Behind the Jars
Who's Actually Making This
Our sourcing lead has spent years buying produce directly from hill farms and knows most growers by name, not by invoice number.
A small kitchen team handles washing, drying, grinding, and jarring by hand, in batches small enough to taste-check as they go.
Packing and customer support are run by the same two people who answer WhatsApp messages, which is why replies sometimes take a few hours during a big batch run.