About Us
A family, a courtyard, a recipe
Dasari Home Foods began the way most Andhra kitchens do — with far too much food and not enough people to feed.
In 1968 our grandmother started pickling mangoes from the two trees behind the house in Bhimavaram. What began as a summer ritual for the family slowly became a standing order from half the street.
Three generations later, very little has changed. The mangoes still come from the same district. The chillies are still sun dried on the terrace. The podis are still stone ground because a mixer heats the spice and steals the aroma.
What did change is who we cook for. Families in Hyderabad, Bengaluru, Dubai and New Jersey now open a jar and find the same taste they left behind. That is the only measure of success we care about.
We make in small batches, we never use preservatives, and we will always tell you exactly what went into the jar.
