Born in kitchens — not factories.
RuchiRoots is a mom-made pickle house in Bengaluru, founded by Suhail PVP. Every jar carries the warmth of home cooking and the discipline of small-batch craft.
RuchiRoots began when Suhail PVP started sharing his family's achaar recipes with neighbours in Bengaluru. What began as jars passed hand to hand — lemon & dates for Sunday lunch, prawn achaar for special occasions — grew into a small kitchen devoted to honest, slow-cured preserves.
The name Ruchi means taste in Sanskrit. Roots, because every recipe traces back to a kitchen, a coast, or a memory. We bottle three achaars today, each one made in small batches with cold-pressed mustard oil, stone-ground spices, and no industrial shortcuts.
Our seafood pickles are developed with technical guidance from ICAR-CIFT (Central Institute of Fisheries Technology), bringing coastal authenticity to Bengaluru tables without compromising on the mom-made ethos.
Mom-made
Every batch is tasted, adjusted, and bottled by Suhail PVP and a small kitchen team — never outsourced to a factory line.
Honest spice
We name every ingredient on the label. No thickeners, no unnamed "masala mix," no chemical preservatives.
Bengaluru rooted
Made and bottled in Bengaluru, Karnataka — with recipes that honour coast and countryside alike.