portrait — a Mithila kitchen, hands at work
Our Story
Recipes that never left the kitchens they came from
Mithila, in north Bihar, has always fed itself well — sun-cured pickles put up in the heat of summer, makhana slow-fired over open flame, ghee clarified in small batches the way it always has been. We work with the same families who have made these foods for generations, in the same quantities, the same seasons, the same fire. Nothing here is scaled up to be a product; it was always a product, we just carried it further.