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Maatru Rasah Blogs

Food. Recipes. Heritage. From our 1857 family kitchen.

Maatru Rasah means 'a mother's essence': maatru, mother; rasah, taste. Three blogs from one 1857 family kitchen. Bhartiya Treasures carries the heritage and buyer's guides. Bhartiya Rasah carries the recipes we cook at home. Food Science carries the plain chemistry — why achaar keeps without preservatives, why kachi ghani mustard oil makes a different pickle, why we still sun-cure kairi in April. Made by hand. Read in any order.

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