A kitchen in Jodhpur,
not a factory floor

Marwar is dry country. What grows here — ker, sangri, gunda, kachi keri — grows for a few weeks and then it is gone. So families learned to put it in salt and oil and make it last the year.

Marwar Ki Rasoi is that habit, kept going. Everything is made at home in Jodhpur, in batches small enough that one person can still taste every one of them before it is sealed. Vegetables are cut by hand. Masala is roasted fresh for each batch rather than scooped out of a sack. Nothing goes into a jar that a grandmother would not recognise.

What we will not do

No chemical preservatives. No synthetic colour, no acetic acid, no stabiliser to keep the oil from separating. If a jar of ours separates a little in winter, that is oil behaving like oil.

No shortcuts on the slow parts either. Lemons sit in salt for weeks before masala goes anywhere near them. Every clove of garlic is peeled by hand — there are days when that is the whole day's work.

Nine achar and one ghee

That is the entire list, and it is meant to stay that way. Adding a tenth thing would mean making the other nine a little less carefully, and there is no version of this business worth doing on those terms.

The ghee is Gir cow milk, set into curd, churned by hand into makkhan and then simmered down — the bilona method. It takes far more milk than the machine way, which is exactly why almost nobody sells it like this.

Who you are buying from

Marwar Ki Rasoi is a registered food business run by Preeti Bishnoi from Alay, Nagaur, Rajasthan. It holds FSSAI registration 22226081000201, issued by the Food Safety and Standards Authority of India, Government of Rajasthan.

If something in your order is not right, the person who answers the phone is the person who made it. Call +91 63781 96142.

See what we make