Over the pandemic, the slowness of lacto-fermentation led to several versions of hot sauces which were made and blended using locally available chillies. Lacto-fermentation is an ancient food preservation technique harnessing natural lactobacillus bacteria to ferment food, making it rich in gut-friendly bacteria, easily digestible, and full of flavour.

It has since been a journey to achieve the right balance of flavours, and to execute it to preserve the integrity of the fermentation process itself. Further experimentation with native South Indian ingredients and chilli combinations has resulted in the three flavours we have on offer.

All three sauces offer a versatility in its usage and the varying spice levels and profiles offer an endless canvas to play around with.