A kitchen that could not keep a secret
Every brand has a story. Ours starts in a Kerala kitchen, where Nilofar and her mum Rukhiya were always stirring up something. The crackle of mustard seeds. Lemon meeting dates and jaggery. Green chilli and ginger going in by hand, by eye, the way it had always been done.
Friends kept asking to buy jars. That is how Touchyngz was born — out of a mother-daughter habit that refused to stay in one kitchen.
From mum's recipes to modern cravings
We keep it real, literally. Every jar is made with fresh ingredients and no preservatives, in batches small enough to taste as we go. We do not cut corners. We just cut chillies.
The recipes were never written down. Rukhiya taught them to Nilofar at the stove, by hand and by eye, and they have not been reformulated for a factory. That is why we sometimes run out — we would rather a jar be missing for a week than be rushed.
From Kerala to everywhere
Our jars have been sent to more than 150 towns, across 30 of India's states and union territories. Kochi, Bengaluru and Chennai, of course — but also Srinagar and Leh in the north, Shillong, Agartala and Dimapur in the north-east, and Port Blair out in the Andamans. Customers have carried them further still, to the US, the UK, the UAE, Qatar and Australia.
It is made in Kerala. It is not only for Malayalis. That is the whole idea, and it is why the recipes on this website put our pickle on a grilled cheese and a bowl of curd rice as readily as on a plate of rice and fish curry.
What is next
We are moving from a home kitchen into our own small manufacturing unit. Same recipes, same batch sizes, more of you able to get a jar. We will say so here when it happens.
So go ahead — dip, drizzle, dunk or devour. However you eat it, we are here to make sure you enjoy every bite.
— Team Touchyngz