Every batch is dated by hand. What sells out fastest is what our customers reorder every month.
SBP is made start to finish by women — buying the raw material in the field, pounding the masala, turning the trays in the sun, sealing the jar and sending it out. 5 steps, no machines in between.
The women buy raw material directly from the farms and fields around Dhanusha — no middleman, no cold store. Radish, pumpkin, mango and lapsi reach the kitchen the same morning they are picked.
Washed, cut, mixed and measured by hand. Whole spices are roasted on an iron pan and pounded on the silauto — a grinding machine heats the spice and kills the aroma, a stone does not.
Adauri and kumhrauri are laid out on the terrace or on clean covered ground and dried in the sun for three to seven days — turned by hand twice a day, and brought in the moment the weather turns.
Sterilised glass, filled by hand, weighed, sealed and labelled with the batch date — by the same women who sourced and cooked it. Nothing is added to make it last longer.
Cartons go out to partner stores across Nepal, and every online order is packed and dispatched from the same room — so the jar that reaches you was handled start to finish by the women who made it.
Right now this is our best-selling row. Open a few products and it re-ranks live from what you look at.
We supply to supermarkets, grocery stores and organic corners across Nepal.
I grew up eating my grandmother's adauri and stopped hoping to find it in a shop. This is the same thing. Same smell when it hits the oil.
Ordered the mango pickle expecting the usual bright orange factory achar. It came a dull brown-yellow. That is when I knew there was no colour in it.
We stock SBP in our store now. Customers ask for the pumpkin badi by name and it finishes before the month ends.
The papad does not have that soda smell. My mother noticed it before I said anything.