Pahadi Garam Masala
High-altitude coriander, timur, jakhiya and black cardamom pounded in stone rather than...
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What Himdhara is making next
Shilajit is closest — resin collected above 11,000 feet, purified in spring water and sun-dried. Honey, cold-pressed oils, heirloom pulses and hand-pounded masale follow. None of them ship until they pass the same batch testing the ghee does.
The pantry
In production now
Leave your email on any of these and you will hear the day it ships — nothing else.
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Timur Pepper
Timur is the Himalayan relative of Sichuan pepper — citrus on the...
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Jakhiya
Jakhiya crackles in hot fat like mustard seed but tastes nothing like...
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Bhatt (Black Soybean)
Black soybean grown without irrigation on mountain terraces, dried in the sun...
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Gahat (Horse Gram)
Gahat is eaten through Uttarakhand winters as a thick soup. Dense, earthy...
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Himalayan Rajma
The small, thin-skinned rajma grown on rain-fed terraces around Harsil. Cooks softer...
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Cold-Pressed Sesame Oil
White sesame pressed slowly in a wooden kolhu. Nutty, stable at heat,...
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Cold-Pressed Walnut Oil
Pressed from walnuts grown in Uttarakhand orchards. Delicate and low smoke point...
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Why the wait
Why we have not launched these yet
Every one of these products exists and has been made. What none of them has yet is a supply chain we can test at batch level, month after month, without compromising when demand rises. That is the part that takes time, and it is the only part that matters.
We would rather be a company with one product you can trust than five you cannot.