Fiery
Dalle Khursani
The round red fire of the hills, in mustard oil.
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Every jar we make, in one place: slow-fermented pickles, mountain achar and small-batch chicken & prawn pickles from Darjeeling and Sikkim. Pick your heat and build a shelf.
The cherry-red chilli the hills are famous for, sun-cured and packed in cold-pressed mustard oil. Limited monsoon batch. When it's gone, it's gone.
The round red fire of the hills, in mustard oil.
Fermented tama, sour, savoury and deeply Himalayan.
Fermented leafy greens, deep and tangy.
Slow-cooked chicken in mustard oil, chilli and hill spices. Bold and meaty.
Plump prawns in a fiery, tangy masala. A coastal twist on a hill classic.
The everyday blend for rice, roti and momos.
Crunchy radish, mustard & turmeric. Gentle heat.
Five small jars, mild to reckless, wrapped in handmade lokta paper. The kindest way to find your heat.
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