Tender chicken pieces slow-cooked in chilli and garlic until the spice settles deep into every bite.

Plump prawns in a glossy chilli masala — coastal Andhra flavour with a clean, sharp finish.

Chicken folded through tangy gongura leaves, the sourness balancing the heat beautifully.

Dried Prawns Pickle

Sun-dried prawns tossed in coarse chilli masala — intensely savoury, a little goes a long way.

Ripe tomatoes cooked down with mustard and curry leaves into a thick, tangy everyday favourite.

Firm raw mango in mustard and chilli — the pickle every Andhra plate feels incomplete without.

Ginger Pickle

Dark, glossy and warming. Fresh ginger cooked slowly for a sharp, appetising bite.

Amla Pickle

Whole gooseberries in spiced oil — crisp, mouth-puckeringly tangy and wonderfully old-fashioned.

Lemon Pickle

Bright lemon wedges in mustard masala. Fresh, zesty and lovely with curd rice.

Ripe Red Chilli Pickle

Ripe red chillies stuffed with ground spices — bold, fruity heat for those who love it hot.

Sorrel leaves pounded with red chilli into the tangy green pickle Andhra is known for.

Curry Leaf Powder

Curry leaves roasted and ground fine. Fragrant, earthy and wonderful with rice and ghee.

Coriander & Dried Red Chilli Powder

Coriander seed and dried chilli roasted together — nutty, warm and gently spicy.

Our fiery everyday podi. Mix a spoon into hot rice with ghee and nothing else is needed.

Roasted chana dal ground soft and golden — mild, comforting and loved by children.