
Mango Avakaya (మామిడి ఆవకాయ)
The heirloom spicy raw-mango pickle, Andhra-style.

The heirloom spicy raw-mango pickle, Andhra-style.

Grated mango, tempered and spreadable — rice's best friend.

Sun-cured lemon — bright, salty, tangy.

Andhra's crown jewel — sorrel leaves, red chilli, garlic, ground thokkudu-style.

Brinjal / eggplant pickle — earthy, smoky, garlicky.

Gooseberry / amla pickle — tangy, medicinal, spicy.

Slow-cooked country tomatoes, tempered with curry leaves.

Ginger pickle — fresh ginger, jaggery, tamarind. Winter's staple.

Sweet-heat carrot pickle — quick, crunchy, addictive.

Garlic pickle — pungent, potent, one spoon is enough.

Ripe red chilli pickle — sun-reddened Guntur chillies, fierce and fragrant.

Tender tamarind pickle — the sourest, most sought-after jar of the season.

Ripe red chilli met tender tamarind — sour, smoky and unapologetically hot.

Wild citron pickle — a rare, perfumed sourness you only find at home.

Curry leaf pachadi — roasted, stone-ground, and impossibly aromatic.

Mango ginger pachadi — winter root, crisp bite, quietly addictive.

Bitter gourd pickle — the acquired taste that heals.

Drumstick avakaya — silky, savoury, unmistakably Andhra.

Coriander pachadi — fresh, herbal, ground on stone.

Kodi Pachadi — chicken, garam masala, cured for two days.

Free-range country chicken — leaner, deeper, worth the wait.

Boneless chicken — clean bite, all flavour, no fuss.

Iron-rich, deep-flavoured — for those who know.

Mamsam Pachadi — slow-braised mutton, whole spices, cold-pressed oil.

Minced mutton kheema — spreads like a dream on hot rice.

Royyala Pachadi — coastal prawns, black pepper, curry leaf tadka.

Chepala Pachadi — river fish, Guntur chilli, fenugreek.

Gongura + garlic — twice the bite.

Gongura + brinjal — deep, earthy comfort.

Gongura + tomato — the everyday classic.

Gongura + ginger — warming, digestive.

Gongura + ripe red chilli — the hottest pack on the shelf.

Gongura + chicken — punchy, deep, a festival regular.

Gongura + boneless chicken — clean bite, all the sorrel punch.

Gongura + slow-braised mutton — rich and unapologetic.

Gongura + minced mutton kheema — spreads beautifully on hot rice.

Gongura + prawns — coastal masterpiece.

Gongura + sun-dried fish — intense, smoky, unforgettable.

Gongura + sun-dried prawns — pure umami.

Bellam Avakaya — ripe mango, jaggery, cardamom.