Five jars. One living culture.

Plain Whole-Milk Yogurt

Simple, tangy, and cultured for a smooth, spoonable texture. The one we judge every batch by — eat it plain, cook with it, or build your own bowl.

Mango Cardamom Yogurt

Whole-milk yogurt with ripe mango and aromatic cardamom. Sweet, but not dessert-sweet — the fruit does the work and the spice carries it.

Kachri Raita

Kachri is a small wild melon that no one plants. It comes up on its own in the sandy fields of southwestern Haryana — around Bhiwani, Hisar, Sirsa and Charkhi Dadri — after the first rains, and village families walk the field edges to gather it.

The melons are split, dried on rooftops through the hot months, then ground to a tart, smoky powder that keeps all year. Stirred into yogurt it makes a raita with a sourness nothing else gives you. We buy our kachri from growers in Haryana and grind it in small lots so it still smells like the roof it dried on.

Pudina Raita

Pudina — mint — grows in a tin can by the kitchen door in half the homes across Punjab, Delhi and western Uttar Pradesh. In May, when the afternoon is unbearable, you pick a handful, crush it with salt, and stir it through cold yogurt.

That's the whole recipe, and it's the one we kept. Mint from growers a few valleys over, pounded rather than blended so the leaf stays green instead of turning grassy. Cooling, herbal, the raita you eat straight out of the jar.

Seasonal Batch

A rotating small run built around what's good right now — stone fruit in summer, citrus and cucumber raita when the weather turns. Announced to the list first.