Pickles that taste like your grandmother's kitchen

Boneless country chicken slow-cooked in sesame oil with hand-pounded chilli and garlic, matured for seven days before it reaches your jar.

Tender goat meat cubes cooked down till the oil separates, spiced the way Guntur grandmothers have for generations.

The queen of Andhra pickles. Raw Banginapalli mango, mustard powder and Guntur chilli, cured in generous sesame oil.

Whole peeled garlic pods softened in spiced oil — pungent, warming and long-keeping.

Roasted lentils and chilli ground coarse. Mix with a spoon of ghee for idli and dosa.

Crisp ribbons of rice and gram flour, fried fresh in small batches every morning.

Jaggery and rice flour discs made only at festival time. Soft in the centre, sesame on top.

Fiery Guntur Sannam chillies, stemmed by hand before grinding.