Where it began

Every winter, our kitchen smelled of roasting urad flour, ghee and gond. Adadiya and Masala Pak were made in big batches and shared with neighbours. Nanakhatai came out of the oven every Diwali. Those recipes — and the patience they need — are where DeshÉ comes from.

How we make it

• Pure desi ghee, always.
• Jaggery and dates wherever the recipe allows.
• Small batches, made after you enquire, so nothing sits on a shelf.
• No preservatives, colours or shortcuts.

Why "DeshÉ"

Desh means homeland. DeshÉ is our way of bringing the taste of home to your table — familiar, honest and made with care.