FAQ
Every question,
answered honestly.
We use 100% A2 Gir cow milk churned via the ancient Bilona method — never mixed with cheaper A1 milk, never machine-extracted, and never bleached. Supermarket ghee is typically cream-based (cheaper) or blended (not pure A2).
A2 milk contains only the A2 beta-casein protein, considered easier to digest and traditionally more wholesome. It comes from indigenous Indian breeds like the Gir cow.
We set curd from A2 milk overnight, hand-churn it before sunrise to separate makhan (butter), then slow-cook it over wood fire until pure golden ghee forms. It takes 4x longer than industrial methods.
Best consumed within 9 months of packaging. Store in a cool, dry place. Refrigeration is not needed and may cause crystallisation.
Yes — we ship to USA, UK, Canada, UAE, Australia, and Singapore. International shipping rates apply at checkout.
Pure ghee has negligible lactose after clarification. Most lactose-sensitive people tolerate it well. Please consult your physician for specific medical guidance.
Yes! Ghee has a very high smoke point (~250°C) — ideal for tempering, frying, and roasting.
If the jar arrives damaged or the seal is broken, we replace it free of cost. Please raise a request within 48 hours of delivery.
You'll receive a WhatsApp confirmation with a tracking link once dispatched (usually 24-48 hours after ordering).