"The food we grew up with simply wasn't available anywhere. So we started making it."
We grew up eating this food. When we moved away from Khandesh, we couldn't find it anywhere. Not in stores, not online — nothing. We tried to order Shingada Sev once and gave up after the third failed search. So we started making it. That was the beginning of A1 Khandeshi.
The recipes come from many of our native families' kitchens — passed down, never written down. We started small: a few packs a week, shared with neighbours and friends. People kept coming back. So we kept making it.
Every product we make is still made carefully, in small quantities, using the same methods Khandeshi kitchens have always used. No preservatives. No shortcuts. Three of us — one mission: to make sure Khandeshi food finds the people who are missing it.
If you grew up in Khandesh, you know exactly what's been missing. If you didn't — you're about to understand what all the fuss is about.
About Khandesh
Khandesh isn't famous like Pune or Mumbai. That's the point. The food here was never made to impress anyone — it was made because it was good. Spicier than most of Maharashtra. More honest. The kind of food you eat standing in a kitchen, not plated for a restaurant.
Khandesh is a region in North Maharashtra — Dhule, Jalgaon, Nandurbar. The food is deeply rooted in local culture. Shingada, Bhaji Sev, Namkeen blends — these aren't sold in supermarkets. They're made at home, gifted during festivals, and remembered long after you've left.
How we do it
Small Batches
Every batch is made in small quantities. Never mass-produced. Never sitting in a warehouse for months.
No Preservatives
Just the actual ingredients. The same ones you'd use in your own kitchen. Nothing hidden, nothing added.
Traditional Recipes
Passed down through families. Never written down. Made the way it's always been made in Khandesh.