Shri Khand

Hung yoghurt, saffron, the festival on a spoon.

₹120 / 100g

A festival sweet, slowed down. Hung A2 yoghurt drip-strained for 12 hours, then folded with raw khandsari, pure Kashmiri saffron, and freshly ground green cardamom. The dessert your grandmother might have made for Diwali.

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Small Batch

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Clean Food

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18-Hour Process

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Made in BLR

Hung A2 yoghurt drip-strained for 12 hours, folded with raw desi khandsari (whole-cane sugar), pure Kashmiri saffron, and freshly ground green cardamom. That is the entire list.

Energy110 kcal
Protein9 g
Carbohydrates4 g
of which sugars3 g
Fat7 g

Approximate values per 100g. Boilerplate - to be replaced with lab figures once finalised.

Sourcing

Where the goodness comes from.

Saffron is single-origin Kashmiri from a Pampore co-operative we visit each harvest. Khandsari comes from a small UP mill still using wood-fired open-pan evaporators. The yoghurt itself: milk from a small herd of indigenous Gir and Sahiwal cows on a single farm two hours outside Bengaluru. They eat what cows should eat - green pasture, dry fodder, the occasional jaggery treat. Picked up twice a week in steel cans and cultured the same evening.

Packaging

Glass jars, paper-and-twine.

Glass jars only - re-usable, returnable, and absurdly satisfying to hand-wash. Every batch ships with a paper-and-twine seal and a return label for sending the empties back. Plastic-free, except for the lid liner (we’re working on it).

Sustainable agriculture

Soil, slowness, and good practice.

We work directly with the dairy on rotational grazing, native-grass restoration, and zero growth-hormone protocols. Manure composts back into pasture; antibiotics are reserved for genuine illness, never prophylactic. Slower and more expensive - and you can taste it in every spoon.

The 18-hour way (rooted in Ayurveda)

Patient food, ancient wisdom.

Shrikhand has been a festival sweet across western India for centuries. Ayurveda treats saffron (kesar) as a pitta-balancer and a mood-lift; cardamom soothes digestion. The 12-hour strain after our 18-hour culture makes the result dense, gentle on the gut, and worlds apart from the tubs at your supermarket.

From the tribe.

★★★★★ 4.9 average · 12 reviews · boilerplate

★★★★★

Cleaner than anything in the supermarket aisle. The texture is unreal - dense and creamy in the best way.

- Aanya · Indiranagar

★★★★★

Finally a yoghurt that doesn’t taste like a science experiment. Worth every paisa.

- Karthik · HSR Layout

★★★★★

Glass jars are a chef’s kiss. The yoghurt is even better than the packaging suggests.

- Priya · Koramangala

★★★★★

Showed up cold, sealed, and on time. Has become a weekly habit in our home.

- Rohan · Whitefield

For feedback only.

Shri Khand

Where the goodness comes from.

Glass jars, paper-and-twine.

Soil, slowness, and good practice.

Patient food, ancient wisdom.

From the tribe.

More from Vol I · A2 Greek Yoghurt.