Pickles
All Achaars Lemon & Dates Prawn Achaar Lakshadweep Tuna
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Mom-made Pickles · Bengaluru

Tradition, bottled in every jar.

Handcrafted achaars by Suhail PVP — lemon & dates, prawn, and Lakshadweep tuna — slow-cured in cold-pressed oil and stone-ground spices, bottled in Bengaluru.

Explore the collection
3
Signature Achaars
1
Kitchen · Bengaluru
01 / 03
Bengaluru · Mom-made

Lemon & Dates

Introductory
₹349
Scroll to unfold
Ferment ·Rest ·Cure ·Sun ·Salt ·Seal · Ferment ·Rest ·Cure ·Sun ·Salt ·Seal ·
02 — Heritage
A Bengaluru kitchen, a mother's recipe, and jars that travel from coast to table.

Born in kitchens — not factories.

RuchiRoots began in Suhail PVP's Bengaluru kitchen — not in a factory, but at a stovetop where family recipes were tested, tasted, and passed down. What started as mom-made achaar for neighbours became a small-batch pickle house rooted in honest spice and slow curing.

Every jar — whether lemon & dates, prawn, or Lakshadweep tuna — is bottled by hand in Bengaluru. No vinegar shortcuts. No industrial acetic. Only wild salt, cold-pressed mustard oil, and time — the ingredient no factory can imitate.

Suhail PVP · Founder, Bengaluru
Read our story →
COLLECTION · COLLECTION · COLLECTION
03 — The Collection

Three achaars. Three moods.

№ 01 · Nimbu & Khajoor
Mom-made
Lemon & Dates Achaar by RuchiRoots

Lemon & Dates

Tangy lemon meets sweet khajoor in a balanced achaar — slow-cured in cold-pressed oil and stone-ground spices, bottled in Bengaluru.

From
₹349
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№ 02 · Chemmeen
Coastal
Prawn Achaar by RuchiRoots

Prawn Achaar

Coastal prawns folded into a fiery Kerala-spiced masala — bold, briny, and mom-made in Bengaluru by Suhail PVP.

From
₹449
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№ 03 · Meen
Lakshadweep
Lakshadweep Tuna Fish Achaar by RuchiRoots

Lakshadweep Tuna

Island-sourced tuna from Lakshadweep waters, preserved in a deep spice cure — heritage coastal flavor, handcrafted in Bengaluru.

From
₹449
View details →
The full collection

Three achaars, one kitchen, countless Sunday lunches.

Explore each preserve in detail — ingredients, craft notes, and the story behind every jar.

View all achaars →
04 — Anatomy

Seven honest ingredients.

We name every element. No thickeners, no acidifiers, no unnamed "spices." What lands in the jar is exactly what leaves the farm.

Hover an orbit to reveal its role
Ruchi BENGALURU
Mustard Oil
Cold-Pressed
Fenugreek
Methi Dana
Turmeric
Erode Root
Kashmiri Chilli
Sun-Dried
Rock Salt
Sendha
Kalonji
Nigella Seed
05 — The Craft

Seven hands. Zero shortcuts.

Each jar passes through seven pairs of hands before its seal — none of them owned by a machine.

  1. Stage 01

    Harvest

    Fresh lemon, dates, prawns, and tuna sourced from trusted coastal and local suppliers — never earlier than sunrise, never later than nine.

  2. Stage 02

    Preparation

    Washed in wells of water, hand-cracked with wooden mallets. No steel, no machines — the fruit stays alive.

  3. Stage 03

    Sun-Cure

    Layered on hemp sheets and left under Bengaluru sun. Rotated every three hours by Suhail PVP and the kitchen team.

  4. Stage 04

    Blend

    Fourteen spices, stone-ground within the hour of use, folded with cold-pressed mustard oil at 42°C — never a degree more.

  5. Stage 05

    Ferment

    Rested in ceramic martabans for 21 to 330 days. Turned by hand every third morning.

  6. Stage 06

    Taste

    Every batch is taste-tested in the Bengaluru kitchen. Two rejections last season — both quietly composted.

  7. Stage 07

    Seal

    Poured into hand-blown glass, sealed with wax, dated in ink, and dispatched on the day it earned its label.

  8. Stage 08

    Arrive

    Delivered by climate-neutral courier in a raw cedar box, stamped with the batch and the hands that made it.

06 — The Journal

Ways to use it.

Achar & flatbread
Recipe · 12 min

Ghee Paratha, Lemon & Dates.

A tearing, flaking flatbread with a spoon of tangy-sweet achaar — the fastest way to taste Bengaluru in a bite.

 Dal & pickle
Recipe · 34 min

Steamed Rice, Prawn Achaar.

 South Indian plates with rice and curry — Appam pairing
Pairing

Appam × Lakshadweep Tuna.

 Rice bowl
Recipe · 8 min

Curd rice, Lemon & Dates.

 Cocktail
Cocktail

Mezcal, brine, chilli oil.
07 — Kind Words

Loved on quiet tables.

Anaïs L. · Brooklyn

"The lemon and dates achaar tastes like Sunday lunch at home. I shared two jars with my sister in Mumbai."

— Home taster, Lemon & Dates
Rohan K. · Singapore

"I meant to gift it. I opened it first. Then I picked up a second jar for the actual gift."

— Collection favourite, Prawn Achaar
Chef M. Owens · SF

"We list it on the menu by batch number. That should tell you everything."

— Restaurant partner
Priya S. · London

"Real mustard oil. Real prawn. Real everything. Nothing here is polite."

— Home taster, Prawn Achaar
Han Y. · Seoul

"The cedar box is now on my shelf, empty and refusing to leave."

— Collection favourite, Lakshadweep Tuna
08 — Say hello

Write to the kitchen.

Restaurateurs, retailers, and the merely curious — every note reaches a real person, and each one is answered by dusk.

hello@ruchiroots.com
+91 +91 8606320820
RuchiRoots Kitchen, Bengaluru 560001 · by Suhail PVP