3(1), 12/3 Khangsar, Gondla, Lahaul & Spiti -175130
Every jar supports SDG 5 (Gender Equality) by empowering tribal women farmers who hand-craft the ghee and SDG 8 (Decent Work & Economic Growth) by providing fair income to mountain farmers, while also advancing SDG 12 (Responsible Consumption & Production) and SDG 15 (Life on Land) through preservation of traditional livestock rearing and pasture care.
Our ghee is hand-churned by tribal women in the remote Himalayas using the ancient Bilona method, from the milk of free-grazing Himalayan cows, Small-batch, wood-fired preparation, challenging logistics, and uncompromising purity make it rare and worth the price.
It’s a slow, traditional process, curd from raw milk is hand-churned into butter, then simmered over a wood fire. This preserves nutrients like butyric acid, CLA, Omega-3 & 9, and vitamins A, D, E, K, making it deeply nourishing and gut-friendly.
It’s a slow, traditional process, curd from raw milk is hand-churned into butter, then simmered over a wood fire. This preserves nutrients like butyric acid, CLA, Omega-3 & 9, and vitamins A, D, E, K, making it deeply nourishing and gut-friendly.
Yes. Our indigenous cows graze freely in high-altitude meadows, producing nutrient-rich milk. Our ghee consistently meets REM 26 purity standards, ensuring unmatched quality and taste.
We use milk from free-roaming Gaddi and Pahadi cows that forage on wild Himalayan herbs, not industrial feed giving our ghee a rich flavor, golden hue, and superior nutrition.
Deodar wood is antiseptic, aromatic, and considered sacred, enhancing both wellness and flavor during churning.
Supports gut health (butyric acid), reduces inflammation (CLA), boosts brain & heart health (Omega-3 & 9), and provides essential fat-soluble vitamins. Ayurveda calls it the “elixir of life.”
Yes. With a high smoke point (450°F/232°C), it’s perfect for cooking, baking, or even consuming raw.
Up to 6 months. Store in a cool place or refrigerate after opening for retaining freshness.
The taste comes from pure milk of free-grazing cows and slow Bilona churning, no artificial flavors or preservatives.
Yes. It’s 100% pure, making it ideal for sacred use.
From milk collection to delivery, 1 kg takes 5–10 days, with 2–3 days just for slow, wood-fired preparation.
About 2 tablespoons a day is the ideal quantity, You may adjust to your diet and needs.
From Rualing, a remote village in Lahaul Valley.