We made the dried fruit we couldn't find in a shop.

It started with a small problem. The dried fruit we were buying wasn't really fruit. The bright colour came from a chemical called sulphur dioxide. The sweetness came from added sugar. Good fruit, dried the right way, needs neither. We couldn't find a single brand in India that left both out, so we made one.

[Add one real moment here and this page gets twice as strong. The day you turned a pack over and actually read the label. The first batch you sun-dried and tasted. One honest line beats anything a writer can make up. — note for the family to fill]

We're a small family, and we make everything in small batches. We eat it ourselves, every day. We follow one rule: if we wouldn't give it to our own family, it doesn't go into a pack. Most food companies don't bother with a rule like that. It's the only one we care about.

We use ripe mango, pineapple and apricot from the parts of India that grow them best. We sun-dry the fruit and stop there. Nothing added, nothing to hide. Our fruit looks darker than the bright dried fruit in shops. That's simply how fruit looks when you don't treat it with chemicals.

We won't ask you to trust our name. Take any pack of dried fruit you have at home, turn it over, and read it. Then read ours. That difference is why we exist.