How we make it
From the morning milking to a sealed jar, everything happens at one farm. Here is the whole process, step by step.
Collected at first light
Morning milking starts early. Our local team milks the Sahiwal cows and Murrah buffaloes with modern milking machines, and the milk moves straight from the bay to the chiller.
Chilled within the hour
Milk is chilled within an hour of collection. Cold milk stays fresh; this single step decides the quality of everything that follows.
Tested, batch by batch
Every batch passes through a digital milk analyser before processing — the numbers are read and recorded, not assumed.
Made in the automated plant
For ghee, the milk is set to curd and churned in our automated plant, then slow-cooked until the ghee takes its golden colour and nutty aroma. Nothing added, nothing taken away. For dahi, the day's milk is cultured and set the same morning.
Checked and sealed
Every batch is checked again before it leaves the farm. Jars and pots are sealed at the farm and opened at your door.
On the road to Lucknow
Insulated crates go straight onto delivery runs — same evening or next morning, depending on your zone.