हमारी कहानी
The women who taught us to cook
Maadadi — माँ-दादी — is our word for the mothers and grandmothers of Rajsamand. This is their kitchen, carried to yours.
A courtyard in Rajsamand
It began with ghee. A grandmother in a Rajsamand haveli churned A2 Bilona ghee from Gir cow milk the way her own mother had — before sunrise, by hand, in a wooden bilona. Neighbours tasted it, and kept knocking.
Word spread to pickles next — Aam, Mirch, Nimbu, Lahsun, Gunda, the legendary Ker Sangri — hand-pounded with Rajasthani masala and cold-pressed mustard oil. Then jungle honey from the Aravallis, and rose gulkand from Pushkar petals.
Today Maadadifood carries that courtyard across India. We did not modernise a single recipe. We only made sure it could reach your kitchen — sealed in glass, exactly as it left theirs.
“We are not building a food brand. We are keeping a kitchen alive — and paying the women who keep it.”
हमारे मूल्य
Four promises in every jar
Pure A2 Milk
From indigenous Gir cows, free-grazed — never cross-bred, never confined.
The Old Methods
Bilona hand-churning, sun-curing, wood-fire slow cooking. No machines, no shortcuts.
Nothing Artificial
Zero preservatives, zero colours, zero essence. If daadi wouldn't add it, neither do we.
Named Hands
Forty women of Marwar, paid a fair wage, trusted with — and credited on — every batch.