During the 2020 lockdown, Ananya Rao posted a video of her mother making mango avakaya. Within a day, forty strangers had asked if they could buy a jar.
Mother and daughter started shipping from their kitchen, packing jars in their living room at night. Demand forced them into a small unit within a year.
Scaling without losing taste
The hardest part was standardising recipes that had never been written down. They spent months documenting ratios, sourcing the same chilli varieties and training a team of twenty local women.
Our grandmother never measured anything. Turning her recipes into a factory process took us eight months and a lot of tasting.
Ammamma’s Kitchen now ships to twenty-two countries and supplies several premium grocery chains — while every batch is still tasted by Sunita before it leaves.
