/ our story /
A taste of home, made the old way
Vabhaa began the way most good things in an Andhra home begin — in the kitchen, around a grandmother, with the smell of ripe mango and roasted red chilli in the air.
/ how it began /
It started on a terrace
Every summer, our grandmother turned the terrace into a kitchen of her own. Mangoes were cut and salted and laid out to dry in the Andhra sun. Red chillies were roasted and ground on a stone. Gunpowder podis, gongura, avakaya, sweets sweetened only with dates — all of it made slowly, by hand, by feel.
None of it was ever written down. There was no recipe card, no measuring cup. The recipes lived in her hands and were passed the only way they ever had been — jar by jar, season by season, taste by taste.
As our family grew up and moved to different cities, we noticed those flavours slowly slipping away. The jars from home became rarer. The shop-bought versions were never the same — cheaper oils, added sugar, preservatives, and none of the soul.
/ why we started /
So these flavours never disappear
We started Vabhaa for a simple reason: we did not want our grandmother's recipes to leave with her generation. We wanted anyone, anywhere — far from home, or who never had a home kitchen like this — to be able to taste real Andhra food, made the honest, slow way.
Vabhaa is our way of keeping that kitchen alive and putting it in a jar we can send to your door. Every batch is still made the old way: good cold-pressed oils, fresh ingredients, no shortcuts, no preservatives, no refined sugar. Just the real thing, the way it was always meant to taste.
/ what we set out to do /
Our intentions, from day one
Keep it real
Cold-pressed oils, fresh-ground masalas, no preservatives and no refined sugar. The way an Andhra kitchen has always done it.
Made in small batches
Every lot is made by hand, in small numbers, and numbered — so each jar is fresh, traceable, and never sits on a shelf for months.
Honest to the hands that make it
Our food is made by the women in our kitchen in Guntur, paid fairly for the skill that recipes like these take.
Made in our kitchen, sent to yours
Pull up a chair at our table. Every jar you open is a little piece of home from Guntur, made by hands that still do it the old way.