our ghee story

clarifying about clarified butter.aka ghee🙂

for each of our product there are years of labour from us too. Right from growing to harvesting we know who does what.

and top of it we test them too. For such a high price.

would like to share our journeys regarding each product. As much as we learned these 4 years.

Except the north the entire south India uses jersey cows only. They call it native cows after they rear it for 5 to six years as soon as it’s gets used to our weather and climate.
Even big brands says they use a mix of both original Desi and jersey. But most of them.use jersey almost 90 percent. Because jersey gives more milk. Native gives 2 to 3 litres a time.

I have been exposed to village life style where our chithi family had some 10 cows and they milked cows and then sent to our parents. Almost from 10 to 15 houses in each village we got milk and then we distributed to almost all big hotels in trichy.

Dad also had a dairy farm with 75 Desi cows and 25 buffalo’s. So we almost everyday saw litres and litres of milk, curd and butter and ghee.

He also had a sweet shop inside the premises of a famous supermarket.

I will write about it later.

Since I had a first hand exposure of all the processes, I could identify good ghee.

The current ghee that we sell,
We source it from our friend in village who has been doing since 3 generations. He exports to dubai and Switzerland. He does not sell local. Since we requested that we want that product too since we already sell curated items, He agreed.
Nothing is done in traditional method everywhere because they are too laborious and time consuming.

I.know the original taste so his ghee matched what we ate some 40 years ago.
Also we tested his ghee and the testing lab now recommends our ghee to others. The lab is in bangalore expensive to test like 6000 rs per batch.
Now after all our research and journey we ourselves plan to get north Indian cows. And milk them
But that will take another year. And it will be very expensive
Just because people say its organic does not mean it’s native or done in traditional methods. You need to travel with them to learn their practices and methods to find out if they are legit
We spend a lot of time in selection of our products and our suppliers. And we consume what we give our customers.

Many farmers keep the best for their house and sell the adulterated one for outside. We don’t do that because we want to do ethical business.