What makes tangy pickles so popular?
Several foods grace nearly all Indian households across the globe, and more often than not, one of them is always Pickle or as we lovingly call it, achar. Pickles in the north of the country are typically made with mustard oil, while the South Indian style is made with sesame oil. It adds a tangy, sweet, and salty heat, whether on its own as a side dish or paired with rice, stews, or layers of paratha. Like most things in the Indian culinary canon, preferences and executions differ slightly between regions. Achaar is a catch-all term for pickle, a popular condiment in Indian cuisine. Pickles on the spicier end of the scale are usually found in Telangana and Andhra Pradesh, where unripe mango or tamarind meets garlic, ginger, and green or red chilies and making it a delicious addition to your meals. Message Us for a Free Tasting Today: +91 9893667686
We offer you the exquisite taste of pickles made using traditional methods and sourced from their place of origin.
