Our Tharparkar A2 Ghee begins in the arid grasslands and semi-desert landscapes of western India, where the resilient Tharparkar breed has adapted to one of the country's most demanding environments.

Known for their hardiness and ability to thrive in harsh climatic conditions, Tharparkar cattle have been part of pastoral communities across the region for generations.

A significant part of their natural diet comes from native grasses such as Sewan and Anjan, species that have sustained livestock across the Thar for centuries. These hardy desert grasses are deeply woven into the ecology of the region and contribute to the distinctive character for which traditional Tharparkar ghee is valued.

The milk produced by these cattle reflects the landscape in which they graze, carrying something of the grasslands, seasons, and environment from which it comes.

Just as a landscape influences the character of a wine or olive oil, the environment in which cattle are raised leaves its mark on the food that follows.

Every ingredient carries something of the place from which it comes.

Our ghee is produced using the traditional bilona method, a process that begins not with cream, but with cultured curd.

Fresh milk is first transformed into yoghurt before being slowly churned to separate butter from buttermilk. The butter is then gently simmered until the water evaporates and the milk solids separate, leaving behind golden ghee with its characteristic aroma and depth of flavour.

This slower approach requires more time and considerably more milk than industrial methods, but we believe certain traditions endure because they serve a purpose.

The result is a ghee that reflects both the quality of the milk and the care taken throughout the process.

Our Approach

• Milk from Tharparkar cows
• Traditional bilona preparation
• Cultured-curd churning process
• Slow clarification
• Batch traceability

The closer we stay to the source, the less there is to explain.

Ghee has been valued across generations not because it is fashionable, but because it is simple.

Tharparkar A2 Ghee contains naturally occurring milk fats, fat-soluble vitamins, and flavour compounds developed during the slow clarification process.

It also naturally contains A2 beta-casein protein, a genetic variant of the beta-casein protein found in cow's milk.

Like all traditionally produced foods, its character changes gently with the seasons. Variations in forage, climate, and grazing conditions can influence everything from aroma and flavour to colour and texture.

Winter batches are often more granular, developing the characteristic grainy texture that many ghee enthusiasts value. Summer batches tend to be smoother and softer, reflecting the seasonal changes in milk composition and ambient temperatures.

You may notice subtle differences from one season to the next. We see these variations not as inconsistencies, but as reminders that real food remains connected to the rhythms of nature.

Naturally Contains

• Naturally occurring milk fats
• Fat-soluble vitamins
• A2 beta-casein protein, a naturally occurring genetic variant of the beta-casein protein found in cow's milk
• Butyric acid
• Conjugated linoleic acid (CLA)

Never Contains

• Artificial colours
• Artificial flavours
• Preservatives
• Hydrogenated fats

Nature creates variation. We preserve it.

Our A2 Ghee is slow-crafted using traditional bilona churning from cultured Tharparkar cow milk.

Over Dal

A spoonful stirred into warm dal adds richness, aroma, and depth

On Fresh Rotis

Perhaps the most familiar pairing of all — warm rotis finished with a small spoon of ghee.

With Khichdi

Simple, comforting, and deeply satisfying.

Over Steamed Rice

Allowed to melt slowly into freshly cooked rice, where very little else is needed.

For Cooking

Used for sautéing, roasting, and everyday cooking where flavour matters as much as function.

By the Spoonful

Many people enjoy ghee in its simplest form.
We believe that how it is enjoyed is a matter of personal preference.

The simplest foods are often the ones that need the least explanation.