The Founder
OUR STORY
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.
The Grindhaus Story
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.
Thoughtfully sourced ingredients. Distinctive character. Nothing without a purpose.
Clean, bright heat that cuts through.
Deep colour and slow, rounded warmth.
Sharp, fragrant, and actually worth tasting.
The base for our stone-ground savoury peanut butters.
Great flavour comes from doing the right things, every single time.
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 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.
Stone ground. Slow cooked. Made from scratch. If it tastes better done slowly, we do it slowly.
