Prakrit — the original nature of a thing. That's what we bring back to your kitchen.

The name Prakrit comes from a Sanskrit word meaning “original” or “natural state.” That idea is the whole reason Prakrit Origins exists: ghee, made the way it was originally meant to be made — not the version that got faster and cheaper to manufacture at scale, but the one your grandparents likely grew up on.

Most ghee on supermarket shelves today is made from cream or industrial butter, processed in bulk. It's consistent, but it's missing something — the aroma, the granularity, the taste that comes from milk being properly cultured and hand-churned before it ever touches heat. We kept hearing the same thing from people who tried our ghee: “this smells like the ghee my [father/grandfather/dadi] used to make.” That reaction is the reason we started this.

Every jar of Prakrit Origins ghee is made in small batches using the traditional bilona method: milk is boiled and set into curd, that curd is hand-churned to separate butter, and the butter is then slow-cooked over a low flame until it becomes ghee. It's slower, it uses far more milk per litre of ghee than industrial methods, and it can't really be rushed — which is exactly the point.

What we believe

• Ghee should have nothing in it except milk. No additives, no preservatives.
• Traditional methods exist because they work — we don't shortcut them.
• Small batches mean we can actually stand behind every jar we make.
• Food made with care should taste like it was made with care.