Fiery
Darjeeling · Sikkim · Est. in the hills
Small-batch dalle khursani, bamboo shoot & bold chicken pickle, slow-fermented the way the hills have always done it. No shortcuts, no neon.
Picked ripe from smallholder farms between Darjeeling and Gangtok, then sorted by hand the same day.
Laid out on woven trays under the hill sun to dry slowly and concentrate every bit of flavour.
Packed in cold-pressed mustard oil and spice, then left to ferment, sometimes a whole monsoon.
Filled, sealed and labelled by hand in Darjeeling. Five ingredients, all of them named.
A tin of dalle khursani pickle, a recipe written in the margins of a school notebook, and a grandmother who refused to measure anything.
SnackYak is our attempt to bottle that rooftop: the smell of mustard oil warming in the sun, the patience of a jar left to ferment through monsoon.
Read the full story →The cherry-shaped chilli that defines a region's cooking.
What happens to a jar of tama between June and September.
Three spoons of dalle pickle, one of curd. That's it.
A first jar, a gift box, or the whole fiery flight, shipped fresh from Darjeeling.
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