Diwali boxes for your Karnataka team

What's added at each tier

Prices per box, ex-GST. 5% off 50+ boxes, 10% off 200+. See all tiers.

The hands behind the food

The people and towns that make what's inside, so your team knows where it all comes from.

In the Karnataka Special

Mysore pak · Mysuru

Born in a palace kitchen, still made by the same family

Guru Sweet Mart in Mysuru is run by the fifth generation of the family descended from Kakasura Madappa, the royal palace cook credited with creating Mysore pak. It takes only four ingredients, gram flour, sugar, turmeric and plenty of ghee, and the skill is in how they are cooked together.

Dharwad pedha · Dharwad

150 years of roasted khoya, still made by hand

Babusingh's Thakur Pedha traces its story back over 150 years, to Ramratan Singh, a halwai who moved from Unnao near Lucknow to Dharwad to escape the plague and sold his pedha from a tray in the markets. Six generations later the family still hand-makes the roasted-khoya pedha the old-fashioned way, and Dharwad pedha has carried a GI tag since 2007.

Coffee (Chikkamagaluru) · Chikkamagaluru

From hand-picked cherry to your cup

Stories That Matter's documentary follows Chikkamagaluru coffee from harvesting ripe cherries to the ground powder in shops, and shows the hard work and challenges of the people who make it. The picking itself is still done by hand, cherry by cherry, on the shaded estates of Karnataka.

In the Classic Indian box

Kaju katli & besan laddoo (mithai) · Shahdara, Delhi

Cashew paste, a giant kadhai, and a halwai who never stops stirring

At Hiralal Halwai in Shahdara, Delhi, kaju katli is made in huge batches: cashew paste is cooked down in a wide kadhai and worked by hand until it can be rolled thin and cut into diamonds. The same halwai craft, with roasted besan and ghee instead of cashew, gives the besan laddoo in your box.

Almonds (Kashmir) · Newa, Pulwama, Kashmir

The almond harvest still begins with a stick and a tarpaulin

In Newa, Pulwama, almonds are still harvested by hand: families beat the branches with sticks and catch the nuts on tarpaulins spread beneath the trees. Only then do machines strip away the green outer cover, as Kashmir Life's film shows.

Cashews (processing) · Andhra Pradesh / India

Every white cashew passed through a worker's hands

Before a cashew turns white and crunchy it is roasted, shelled and peeled, much of it by hand, and BBC Telugu follows how tonnes of raw nuts are processed every day in Andhra Pradesh. France 24 reports that this work, done largely by women, is often painful, because the shell oil burns the skin.

We buy from makers in these towns in the open market, close to Diwali. We name a specific shop, family or group as a partner only once they've agreed to be featured.