The Story of MeriNani

Every family has one person whose cooking everyone measures everything else against. In ours, it was Nani. Her pickle barnis lined the sunniest window of the house, and opening one was an event — the smell of mustard oil and roasted fenugreek meant summer had officially arrived.

When Nani passed her recipes to us, they came with conditions. The mangoes had to be firm and raw, bought the same morning they were cut. The oil had to be cold-pressed mustard, heated once and cooled. Each spice roasted separately, never together. And no batch left the kitchen until it had matured its full twenty days in the sun.

MeriNani Pickles is our promise to keep those conditions. We make every pickle in small batches in a home kitchen — not a factory — using the exact methods she taught us.