Hey, I'm Prashanth.
I spent fifteen years in hospitality, across Four Seasons, The Leela and Hard Rock Cafe, learning what makes people feel properly fed. Not just full. Satisfied.
Somewhere along the way, I realised the food I cared about most had one thing in common. It was built around flavour. Not convenience. Not trend. Not a label claim. Just one honest question: does this taste good enough to stop for?
I went looking for that kind of flavour on a shelf. Something savoury. Something bold. Something I could spread on bread, dosa, crackers or sandwiches without feeling like I had settled. I couldn’t find it. So I started making it.
Kaara Onion Relish Started as the First Real Jar.
Chef Mathangi, a fantastic cook and a dear friend, had a version of this that people couldn’t stop eating. We kept working on it. More onion depth. Better chilli balance. A richer finish. Every batch got sharper. The first people who tasted it didn’t leave much behind.
We accidentally took the website live in September 2025. The response was strong enough that we kept it live. That became the accidental launch of Grindhaus.
Every Ingredient Earns Its Place.
Guntur, Andhra Pradesh
Clean, bright heat that cuts through.
Byadgi, Karnataka
Deep colour and slow, rounded warmth.
Kerala
Sharp, fragrant, and actually worth tasting.
Gujarat
The base for our stone ground savoury peanut butters.
The three Things We Won't Trade.
Flavour First
If a product doesn’t taste remarkable, it doesn’t leave our kitchen. Flavour is the brief. Shelf life, cost and convenience matter, but they don’t get to lead.
Real Ingredients
Real chillies. A-grade peanuts. Cold pressed oils. No palm oil. No preservatives. No artificial flavouring. Every ingredient is in the jar because it belongs there.
Honest Process
Stone ground. Slow cooked. Made from scratch. If it tastes better done slowly, we do it slowly.