Maatru Rasah® is my mother's food.
I am the daughter who decided it should travel.
We make achaar and sweets in our 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
Maatru Rasah® is my mother's food.
I am the daughter who decided it should travel.
We make achaar and sweets in our 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
A family kitchen since 1857, still running
The recipes have been cooked in our Agarwal kitchen in Prayagraj 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.
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.
Not claims. Decisions.
this kitchen impossible to copy
Why our shelf life is shorter than theirs.
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's mother-in-law taught her, the way her mother-in-law taught her. Salt, mustard oil, sunlight, fermentation, time. Nothing else. The shelf life is shorter on purpose. 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
A 1857 family kitchen
Recipes cooked in our Agarwal family kitchen since 1857. Four generations of women.
Hand-made, capped at 500 jars a month
Made by Uma and our small team. No machinery. No contract manufacturer. The cap is permanent.
GI-Tagged Origin Sourcing
Spices sourced from authorized GI-tag cultivators in Meghalaya
Zero artificial preservatives
Salt. Mustard oil. Sunlight. Fermentation. Time. Nothing else.
FSSAI licensed
Licence No.: 12723052000504
Empowering women in our kitchen
A small team of women working, paid fair wages, most with us for years.
Latest from the Journal
Recipes, sourcing notes, and food writing from our kitchen.
