Craft6 min read
How traditional jaggery is actually made
From crushing to clarifying to the moment the pan comes off the fire — a plain walkthrough of the open-pan method used across Mandya.
Coming soon
Journal
Notes from the cane belt
Placeholder articles about craft, cooking and origin. Swap these entries for your own writing when you're ready.
Kitchen4 min read
Cooking with jaggery: block, powder or cubes?
Which format to reach for in chai, payasa, bakes and sambar, and how to substitute jaggery for refined sugar without surprises.
Coming soon
Notes3 min read
Why colour changes between batches
Cane variety, rainfall and harvest timing all shift the shade of natural jaggery. Here is what the colour does and doesn't tell you.
Coming soon
Origin5 min read
A season in the Mandya cane belt
What the harvest calendar looks like around the canals, and how the season shapes when we can make small batches.
Coming soon