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Bhartiya Treasures

Stories and guides from India's heritage kitchen.

Bhartiya Treasures is where we write about the heritage of Indian food. The spices, the achaar, the sweets, the kitchen wisdom that was almost lost. Guides to Lakadong turmeric from the Jaintia Hills, Ing Makhir ginger from Meghalaya, Sithora from Prayagraj, and the buying questions every honest Indian pantry needs to ask before reaching for a jar.

The Maatru Rasah blog

Maatru Rasah means "a mother's essence" — maatru, mother; rasah, taste. This is where we write about the food behind that name.

Across our blogs you'll find the heritage and stories of Indian food, the recipes we cook at home, and the plain food science behind how it all works — from Lakadong turmeric and achaar to the chemistry of a sun-cured pickle.

Everything is made by hand, in small batches, without artificial preservatives. Read on, and taste a little of the tradition.

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Ingredient
Curcumin Kala Chana Mustard Oil Sendha Namak Turmeric
Origin (GI)
Jaintia Hills Meghalaya Prayagraj Single-Origin Spices
People
Agarwal Family Kitchen Padma Shri Trinity Saioo
Product Line
Ing Makhir Ginger Lakadong Turmeric Mango Achaar Vrat Achaar
Theme
Buying Guide Food Science GI-Tagged Spices Heritage & Tradition Recipes