Reviving traditional Indian herbal remedies, Chun Mee tea is fermented with ginger and lemongrass—lightly sweet, crisp, and digestive.
Uniting India and the Middle East, Assam tea is fermented with saffron and cardamom—aromatic, bold, and refreshing.
Rooted in the fragrance of rose preserve and lychee, Chun Mee tea is fermented into a light, fragrant brew — floral, cooling, and quietly comforting.
A nod to South India’s coffee plantations, Assam tea is triple-fermented with summer berries and Khadak Monsoon Malabar coffee for layered complexity.
Echoing the warmth of winter, slow-cooked carrots with cardamom and ground almonds, finished with a rich khoya foam and a sprinkle of roasted pistachio — indulgent, nostalgic, and gently sweet.
Somehow the things that make us pause and savour are seldom about novelty—grandmother's spice jar, the first sip of chai on a winter morning, a dessert that only comes around once a year. Our house-beverages starts there: with ingredients that carry weight, memory, and a sense of place.
Each flavour is a living expression of heritage—inspired by time-honoured drinks, festive desserts, kitchen rituals, and everyday comfort that shaped how we eat and remember.