Producers

Slow food, named hands

We buy from people, not factories. Here are the kitchens, hives and cellars behind every jar.

Chattogram

Since 1987

A brick kitchen in Chattogram

After a mezban feast, guests took jars home — bone-in beef, mustard oil, twenty-one days of sun. We jar that recipe and bring it to your table.

“Every jar is a feast.”
Mezbani Achar

37years of the recipe

4named producers

21days sun-cured

Named hands

We buy from people, not factories. Here are the hands behind every jar.

Mezbani beef achar, slow-fried in mustard oil and sun-cured 21 days.

Wild khalisa honey, gathered once a year from mangrove hives.

Liquid nolen gur boiled down from winter date-palm sap at dawn.

Cloth-bound cheddar aged 18 months in stone cellars.