Lehsun ka Achaar : Bold • Spicy • Melts in Mouth
Nimbu ka Achaar : Tangy • Zesty • Refreshingly Sharp

Because these two pickles represent the heart of Bihar's food culture — the ones your dadi-nani prepared every season, the ones found in every thali from Hajipur to Imphal.

✔️ Recipes older than us — still hand-ground, sun-aged, and made by memory.
✔️ No Preservatives ever — only cold-pressed mustard oil, roasted masalas, and pure sunlight.
✔️ Made in Dayalpur, Bihar— small-batch, traditional, and honest.
✔️ Your Choice of Jar — available in both glass and plastic.

📦 Delivery: 3–7 days across 🇮🇳
🚚 Free Shipping on orders above ₹800

🧄 Lehsun ka Achaar — The Spicy, Juicy Comfort Classic

Garlic pickle is emotional for every Bihari's household — and we treat it that way. We pick firm, fresh garlic from Local farms — not too soft, not too fibrous.

How We Make This Heritage Pickle

1. Peeling & Cleaning: Fresh garlic cloves are peeled and cleaned by hand.
2. Marination: Salt + haldi; left untouched for 24–48 hours.
3. Masala Prep: Fennel, cumin, mustard seeds, nigella, hing, ajwain, red chilli, amchoor, black salt.
4. Mixing: Garlic is coated deeply in spices & drenched in cold-pressed mustard oil.
5. Sun-Drying: Kept under the sun for 7–10 days to soak up flavour.
6. Final Swad: Smoky • Tangy • Masala-soaked • Bold and spicy with every bite

Pair with: Khichdi • Dal-Chawal • Roti-Sabzi • Simple rice with ghee

🍋 Nimbu ka Achaar — The Tangy, Zesty Sunshine in a Jar

Lemon pickle is the soul of every Indian thali. We use fresh, thick-skinned lemons sourced locally — the kind that hold their shape and soak up spices beautifully.

How We Make This Heritage Pickle

1. Selecting & Cutting: Fresh lemons are washed, dried, and cut into quarters.
2. Salt Curing: Packed with rock salt and left to soften for 7–10 days.
3. Mixing: Softened lemons are coated in spices and cold-pressed mustard oil.
4. Sun Ageing: Kept under sunlight for 10–15 days until the rind softens and flavours deepen.
5. Final Swad: Sharp • Tangy • Citrusy • Deeply spiced with a refreshing bite

Pair with: Dal-Chawal • Paratha • Poori • Curd Rice • Any simple meal

🔄 Why These Two Together?

Because they capture two sides of Indian pickle tradition:

🧄 Lehsun ka Achaar
Whole cloves, juicy, comfortingly spiced — melts in the mouth.

🍋 Nimbu ka Achaar
Sharp, tangy, citrusy — cuts through rich food and lifts every bite.

One brings warmth, one brings tang — together, they complete any thali.

👩🍳 Made by the Hands That Keep Traditions Alive

When you taste these pickles, you're tasting the skill and care of the people who make them. They don't measure with spoons. They measure with memory. And that's why this achaar tastes like it came from your own home.

🌿 Ingredients

Garlic Pickle:
Garlic, Mustard Oil, Red Chilli, Spices, Salt, Fenugreek, Fennel, Mustard Seeds, Dry Mango Powder, Asafoetida

Lemon Pickle:
Lemon, Common Salt

❓ FAQs

Q: Are these products spicy?
A: The garlic pickle is boldly spiced with a smoky heat. The lemon pickle is tangy-forward with moderate spice — a great balance across the duo.

Q: Are these homemade?
A: Yes, entirely. Prepared in small batches in our kitchen in Dayalpur Sidhauli, Bihar — no machines, no shortcuts.

Q: How should I store them?
A: Store in a cool, dry place. Always use a clean, dry spoon. If you treat it right, the pickle only gets tastier with time.