Pasand PIckles
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₹158.03Pasand Chhundo (Grated Mango Pickle) is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
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₹158.03Pasand Mixed pickle is the quintessential unity in diversity of the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue taste buds. All veggies are hand picked and carefully selected for quality, variety, freshness which finally tantalize the tongue with a taste never touched before. The carrots, gumberry, turmeric, mangoes, ginger all sing to the glory of the Indian pickling tradition and culture that unites the family and calls for occasions to celebrate unity and diversity.
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₹158.03Pasand kharek Pickle (Dried Date Achaar) is uniquely suave and exhuberant date pickle made from dry dates. Simply delicious in its form it fills a nutritious and relishing role in the meal. Mildly sweet, it’s a Simply stupendous in quality. This khajur ka achaar is quintessentially a traditional pickle dressed in its authenticity with regards to handcrafted recipe and gourmet processing.
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₹105.35Ordinarily a sweet & spicy mango pickle. But if you were to close your eyes for a moment and reminisce back to the ancestral house kitchen porch which during summers turned into an inviting food research lab, you would be surprised to find the same flavors in Pasand Gorkeri.
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₹105.35Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
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₹105.35Pasand Mixed pickle is the quintessential unity in diversity of the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue taste buds.
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₹94.82Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
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₹10.53
Pasand Mixed pickle is the quintessential unity in diversity of the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue taste buds.
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₹105.35Pasand green chilli pickle is basically a hot pickle in pure sense. The careful selection of green chilli variety plays a determinate role in ensuring the reins of hotness are in the hands and not getting out of control for the eyes and hands to scramble for water to quench the burning mouth.
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₹105.35Pasand mango pickle is the traditionally vital aam ka aachar. Made with the selected variety of finest rajapuri mangoes of the season, it packs a true punch of mango astringency.
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₹94.82Pasand mango pickle is the traditionally vital aam ka aachar. Made with the selected variety of finest rajapuri mangoes of the season, it packs a true punch of mango astringency.
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₹94.82Pasand Mixed pickle is the quintessential unity in diversity of the 7 different fruits and vegetable that make a sonorous ensemble of orchestra to the tongue taste buds.
-
₹94.82Pasand green chilli pickle is basically a hot pickle in pure sense. The careful selection of green chilli variety plays a determinate role in ensuring the reins of hotness are in the hands and not getting out of control for the eyes and hands to scramble for water to quench the burning mouth.
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₹63.22Pasand Pickles are traditionally made using the sun-drying method. They typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mang
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₹158.03Pasand Amla murabba is the native bhartiya Indian Gooseberry preserve. With its natural golden yellow hue, it is a glittering wealth of tradition and nutrition. Each amla is carefully grated to make a shred that is an embodiment of precision & finesse. It captures the real vitamin C diligently produced by this super food fruit of the Indian subcontinent.
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₹10.53
Pasand mango pickle is the traditionally vital aam ka aachar. Made with the selected variety of finest rajapuri mangoes of the season, it packs a true punch of mango astringency.
-
₹158.03
Pasand chhundo is traditionally made using the sun-drying method. It typically starts with the village folk grating large rajapuri fresh green mangoes into stocky large grated mango.
