Ghee is the one thing in an Indian kitchen nobody compromises on. A spoon melting into hot dal, a paratha coming off the tawa, the smell the moment the jar is opened — you know straight away whether it is the real thing. Our whole job is making sure it always is.
Nothing on the supermarket shelf tasted like the food we grew up with. Ghee had become a yellow tin of something, sold on a promise nobody could check. Most of it is a blend of milk from who-knows-where, and a worrying amount of it is not really ghee at all.
We wanted one thing, and it turned out to be surprisingly hard to buy: real A2 Gir cow ghee, made the slow way, that we would happily feed to our own family. So that is what we set out to offer. That was 2021, and it is still how we work.
No blending. Nothing added. If we cannot taste it and test it, we do not sell it.
A2 Gir cow ghee and nothing else. No blending, no additives, never anonymous bulk ghee.
The slow bilona way: milk set to curd, curd churned to butter, butter simmered to ghee. It takes far more milk and far more hours than boiling cream, which is exactly why most of the market does not bother.
The breed traditional ghee was always made from, and the reason it smells the way you remember.
Before any of the science. If it does not smell and taste like real ghee should, it goes no further, whatever the numbers say.
Tasting catches a bad batch. It does not catch a clever one. So every batch also goes to Kiaan Labs Pvt. Ltd., Pune (NABL-accredited, certificate TC-17860) and is tested for 6 things — and we will send you the report for the exact jar in your kitchen if you ask.
That last line matters more than the rest put together. Any brand can publish one good certificate and reuse it for years. A report tied to your batch code is the only kind that proves anything.
See the reports · Learn to read one, so you can check ours
“Trust us” is not proof, so here is each thing we say about this ghee, with who has checked it and how you can check it yourself.
Checked by an outside laboratory, batch by batch. Kiaan Labs Pvt. Ltd., Pune (NABL-accredited, certificate TC-17860) tests every batch. The latest published report is for batch G250010926, tested 1 October 2026, report no. TC1786026000003153F.
Check it: read the signed report, match the batch code to your jar, and look the laboratory up on NABL's own website.
Checked by the regulator. FSSAI licence 11525079000402, printed on every label.
Check it: search the number at foscos.fssai.gov.in.
This follows from the breed, not from a test on the jar. Gir is an indigenous Indian breed, and published genetic studies of pure Gir cattle, including work at India's National Bureau of Animal Genetic Resources, have found the A2 form of the milk protein in them. Ghee itself is almost entirely fat (99.8 g/100 g in our latest batch), so there is almost no protein left in it, and no routine laboratory test types it in a finished ghee.
So the A2 claim on any ghee, ours included, is exactly as good as the claim about the cows. What A2 does and does not mean.
This is our word. No laboratory test can tell curd-churned ghee from cream ghee, or one breed's ghee from another's, so no certificate for this exists for us or for any other brand.
Check it: ask us anything about a batch on WhatsApp. And judge the jar: the grain, the colour and the smell of curd-churned ghee are hard to imitate.
On public record. The same brand has sold on Amazon India since 2021, with its own history of orders and reviews there.
Check it: our Amazon store, and the reviews here, critical ones included.
Warm ghee sits in its jar for months. Plastic leaches into it and tin reacts with it, so we bottle in glass up to a litre and food-grade steel above that. It costs us more and it ships heavier. We have never seriously considered doing it any other way.
Behind Desi By Nature is our team. We answer our own messages — the number below is a real phone, not a ticket queue. Ask us anything, including the awkward questions.
68 verified customers have rated us 4.8 out of 5. We publish the critical ones too.