The Nectaré Journal
Notes from the kitchen
On ghee and aachar, the Deccan way of doing things, and the small choices that make food taste like it should.
Ghee · 4 min read
What makes buffalo ghee different from cow ghee?
Buffalo ghee is richer, whiter, and higher in fat than cow ghee. Here's how the two differ in taste, texture, nutrition, and cooking — and why we make buffalo ghee.
1 June 2026Read
Ingredients · 4 min read
Why we pickle in groundnut oil, not refined seed oils
Refined seed oils are cheap and everywhere — including in most packaged pickles. We use groundnut oil instead. Here's the reasoning behind 'no seed oils.'
20 May 2026Read
Heritage · 5 min read
The Deccan pickle tradition, in a jar
Hyderabadi and Deccan aachars are their own world — bold, oil-rich, and built to last. A short guide to the tradition behind our mango, tomato, ivy gourd, chicken, and mutton pickles.
8 May 2026Read