In Sambok, BB Daju is the kind of person everyone turns to when something needs to be grown, cooked or fixed. He has been making pickles for decades, and his recipes have travelled across families long before they travelled across states. When he makes a batch for us, nothing is rushed. Every chilli, every lemon, every spice is checked by hand. He NEVER uses measuring cups! He insists on working this way because he believes food should taste the same every single time you open the jar…reliable, familiar and honest. His pickles form the backbone of our launch, and they carry the exact flavour you get when something is made at home by someone who knows their craft better than anyone else.

 

A short drive away in Bermiok, Subeni Didi grows the turmeric we use in our blends. She works on a modest field that she maintains with absolute care. No chemical shortcuts. No market tricks. Just steady, disciplined farming that produces turmeric with a deep colour and a bold aroma. We chose her turmeric not because it looks good in photos, but because when we tested it in our own kitchen, it changed the entire dish. It added depth, warmth and a taste that only comes from soil that has been cared for over generations. When customers ask what makes our turmeric special, the answer is very simple: the farmer behind it.

 

In Sakyong, Sonam Gyatso handles one of the most demanding ingredients we source - timur, or Sikkimese Sichuan pepper. It grows wild and has to be handpicked with a lot of patience. Sonam does this without rushing, sorting each cluster himself and drying it in the sun the way his family has always done. Good timur has a very clean aroma and a sharp, tingling taste that hits the palate instantly. The quality depends entirely on who picks it, and with Sonam, we know we are getting the best. When people buy our timur, they are not buying a spice shelf filler, they are buying something selected at the source by someone who knows exactly what premium timur should feel like.

 

In Thangsing, Sabita Bhauju makes our dalle paste. It’s the same paste she makes for her own home, and that’s exactly why we wanted her to make it for us. She grows her own chillies, sorts them by hand, and cooks in small batches so the heat and flavour stay balanced. Her paste has that unmistakable punch that dalle is known for, but without the harshness that comes from factory-made shortcuts. It is the closest you can get to homemade dalle paste without being in her kitchen.

 

Back in Sambok, Bhuitaley Kancha Kaka manages a small natural apiary. His honey is not blended, not processed and not heated, it goes straight from the hive to the bottle after filtering. The flavour changes slightly with the flowers blooming in the area, and that natural variation is what makes it special. It is smooth, rich and packed with the kind of taste you only get from bees that feed on wildflowers, not commercial plantations.

 

And then there is Daara Pari, our own farm, where all the ingredients come together. This is where we handpick, sun dry, clean, sort and pack everything. We manually check every product, and rely on traditional methods instead of machines because we want the flavour to remain natural. Afterall, we want to bring you absolutely authentic, organic goods from the hidden valley.
It takes longer, but it gives us products that taste the way real ingredients should. Nothing here is rushed or automated. Every product is handled by people, not systems.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​