Maatru Rasah® is my mother's food.
I am the daughter who decided it should travel.
We make achaar and traditional sweets in our kitchen — by hand, in small batches, from recipes that have been in our family since 1857. The GI-tagged spices and wild forest honey we cook with are also offered on our shelf, from the same single-origin suppliers we trust to feed our own family. Three hundred to five hundred jars a month, by hand — the day that requires machinery is the day we stop growing.
— Dr. (CS) Puja Shree Agarwal, Founder
Maa Ki Rasoi, Aapke Ghar Ka Swad
Maatru Rasah® is my mother's food.
I am the daughter who decided it should travel.
We make achaar and sweets in our Delhi NCR kitchen — by hand, in small batches, from recipes that have been in our family since 1857. We source and sell GI-tagged spices from their regions of origin. Three hundred to five hundred jars a month. The cap is permanent.
— Dr. (CS) Puja Shree Agarwal, Founder
Maa Ki Rasoi, Aapke Ghar Ka Swad
Two Things that make
this kitchen impossible to copy
My mother is the cook. Not a chef. Not a brand.
Uma Agarwal is the woman behind every jar. She has been cooking these recipes for more than four decades. Every batch is tasted by her before it ships. If she doesn't approve, it doesn't go.
A family kitchen since 1857, still running
The recipes have been cooked in our Agarwal kitchen since 1857. The tradition passed through generations of women on my father's side. Uma learned them after her marriage. The recipes haven't changed. The hands have.
Time is the ingredient. Moisture is the enemy.
And why that's the point.
A supermarket pickle sits unrefrigerated for two years because of compounds our family kitchen has never contained: sodium benzoate, potassium sorbate, and additives that did not exist before 1950. We preserve our achaar the way Uma was taught, the way her elders cooked before her. Salt, oil where the recipe asks for oil, sun, time. Nothing else. Properly stored, traditional achaar lasts longer than the label says — and improves with age. The label says one year because we want you to finish the jar while the kitchen's hands are still close to it. Specific numbers are on each product page.
The Heritage Collection
Three of Our Most-Loved Recipes
Each batch is limited. When a product sells out, the next batch is 2 to 4 weeks away.
Single-origin, sourced with care
Not from our kitchen — from the people who grow it best.
Mirchauni Mango Achaar — Oil-Free, with Hingu.
The year's first mango achaar.
Uma has been making this achaar for more than four decades. Raw mango, a careful measure of Hingu, no oil. The recipe has not changed.
— from our kitchen, May 2026
Six things you're paying for
How we actually work
FSSAI Licensed
Fully FSSAI licensed and compliant — Licence No. 12723052000504, printed on every label.
A 1857 family kitchen
Recipes cooked in our Agarwal family kitchen since 1857, across four generations of women.
Hand-made, capped at 500 jars a month
Made by Uma and a small team, entirely by hand — no machinery, no contract maker, ever.
GI-Tagged Origin Sourcing
Spices from authorised GI-tag cultivators in the Meghalaya hills — every source named openly.
Zero artificial preservatives
Salt, mustard oil, sunlight and time do the work — never an artificial preservative added.
Empowering women in our kitchen
A small team of women prepares every batch, paid fair wages, many with us for years.