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.
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
— TWO THINGS THAT MAKE THIS KITCHEN
impossible to copy
01
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.
02
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.
Why our jars carry a shorter date — and why that's the point.
— OUR PHILOSOPHY
Self-life over shelf-life.
A factory pickle lasts two years on additives that did not exist before 1950 — sodium benzoate, potassium sorbate. Ours lasts on salt, mustard oil, sun, and time. The shorter date is the honest one: this food is meant to be eaten, not stored.
READ THE FULL PHILOSOPHY
THREE OF OUR MOST-LOVED RECIPES
The Heritage Collection
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, June 2026
HOW WE ACTUALLY WORK
Six things you're paying for
01
FSSAI Licensed
Fully FSSAI licensed and compliant — Licence No. 12723052000504, printed on every label.
02
A 1857 family kitchen
Recipes cooked in our Agarwal family kitchen since 1857, across four generations of women.
03
Hand-made, capped at 500 jars a month
Made by Uma and a small team, entirely by hand — no machinery, no contract maker, ever.
04
GI-Tagged Origin Sourcing
Spices from authorised GI-tag cultivators in the Meghalaya hills — every source named openly.
05
Zero artificial preservatives
Salt, mustard oil, sunlight and time do the work — never an artificial preservative added.
06
Empowering women in our kitchen
A small team of women prepares every batch, paid fair wages, many with us for years.
WHAT PEOPLE SAY — CUSTOMERS & CREATORS
Trusted Tales
Achari Thepla, our spices in the dough
Chef Shivaay folds Maatru Rasah achaar masala, Lakadong turmeric and Ing Makhir ginger into a crisp thepla. Heritage spice on an everyday plate.
Golden Milk with Lakadong turmeric
Richie's Recipe stirs our single-origin Lakadong turmeric and Ing Makhir ginger into warm milk. Two GI-tagged spices, one evening cup.
Ladoo with Lakadong turmeric & ginger
Desi-ghee ladoo rolled with our Lakadong turmeric and Ing Makhir ginger powder. A festive sweet, made with single-origin spice.
HOW WE ACTUALLY WORK