Notes from the workshop.

Field Notes

June 2026

On the kokum coast: a week with the Konkan growers

How the sun-drying racks along the Malvan shoreline set the season for our kokum soda — and why one bad monsoon changes everything.

House Recipes

May 2026

The evening ritual: Rooh-e-Gulab, cold milk, one cube

The simplest pour is often the correct one. Our house serve for the summer rose sherbet.

Release

April 2026

Kesar Badam returns — case 001 of 200

Kashmiri mongra saffron, stone-ground almond, cooked in copper. A limited spring bottling, allocated to trade partners first.

Conversations

March 2026

A conversation with Aarti, third-generation founder

On slow drinks, the mistake of hurry, and what her grandfather's copper degchi still teaches her every morning.