Hand-pounded, sun-cured pickle from the kitchens of Butwal, Rupandehi. Old family recipes. Local mustard oil. No preservatives — only time, salt, and a little patience.
Ankush began the way most good food begins — at a kitchen table, with a jar passed from one neighbour to the next, then another, until people stopped giving it back.
We're a small family operation in Butwal, Rupandehi. Our radish comes from farms we know by name. Our timmur is hand-picked from the hills above. The mustard oil is pressed within the district and smoked on an open flame, the way it has always been done in this part of the Tarai.
Nothing in the jar is in a hurry — and that's the whole point.
Every batch is small. Every label is signed. The masalas we use are recipes we've worked years to get right — and we wouldn't trade them for anyone's.
Tender pieces of chicken, slow-cooked with timmur, garlic, ginger and our family masala, sealed in smoked mustard oil. Rich, smoky, deeply savoury. The achar people call for by name.
Sun-dried white radish, fenugreek, mustard. Sharp and bright.
Hog plum, jaggery, dry chili. Sweet, sour, deeply Nepali.
Mountain pepper, sesame, garlic. Numbing, floral.
Fermented bamboo shoot with black-eyed beans. Tangy.
Whole round dalle chilies cured in mustard oil. Bright, fruity, gloriously fiery.
Green mango, mustard, fenugreek. Cured under summer sun.
Sun-fermented leafy greens — pantry staple of Nepal.
Roasted soybean, onion, lemon, chili, timmur. Crunchy.
Radish, mango, lapsi and greens from farms we visit. Timmur from the hills above Palpa. Mustard oil pressed within the district.
Sliced, salted, laid out on cotton sheets under the Tarai sun for two to seven days, depending on the achar.
Whole spices toasted on an iron tawa, then hand-pounded in a stone okhal. Never machine-ground.
Smoked mustard oil seals the jar. We let it rest for a week before it leaves the kitchen — that's where flavour happens.
Rupandehi is flat, fertile, generous — the kind of soil that gives radish that bites back and mangoes that ripen with the monsoon. We're not trying to be a big brand. We're trying to be a good one, and a faithful one.
Every jar leaves our kitchen with a signed batch number. If you ever have a complaint, the number on the lid goes back to a real person.
We ship across Nepal, and we hand-deliver inside Rupandehi. For wholesale, restaurant supply, or wedding & event quantities — call Anil directly. Real human. Picks up the phone.
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