Desi By Nature began with one simple frustration: nothing in our city’s supermarkets tasted like the food we grew up eating. The ghee was bland. The turmeric was beige. The hing barely smelled. So we went back to the farms.
Every product on this site comes from a single farm, a single batch, a single co-operative we’ve personally visited. We don’t buy from agents. We don’t blend across regions. We don’t dilute, fortify, or modify.
Our A2 Bilona ghee is made in small lots. The milk is from Gir cows that graze freely. The curd is hand-churned with wooden ravas. The butter is slow-heated in copper. The ghee is poured warm into food-safe glass — never plastic, never tin.
A2 Gir cow milk, fresh from the pasture.
Set with culture overnight to develop aroma.
Wooden bilona ravas. Slow, by hand.
Slow-heated in copper, poured into glass.
Most of our suppliers don’t have websites. They have phones, families, and herds they’ve known by name for years. We visit. We negotiate fair, predictable prices. We pay on time. The relationship is the supply chain.
Most “ghee” sold today is made by direct-cream method — fast, cheap, and missing the point. Bilona is slower, harder, more expensive — and the only way to make ghee that has the grain, aroma, and flavour our grandmothers would recognise. We make it that way because there’s no other way to do it right.
Plastic leaches. Tin reacts. Glass is inert, recyclable, and lets the aroma stay true for a year. Our packaging costs us more — and is worth every rupee.
A small note hand-signed by the maker. A jar that smells the moment it’s opened. A texture that’s grainy and golden. A taste that, if you’ve had real ghee in childhood, will take you straight back.