The kitchen behind Rasoi Tales.
Saudamini was born in Allahabad and grew up between ten Indian cities — Lucknow, Kanpur, Udaipur, Jaipur, Jamshedpur, Chandigarh, Jalandhar, Delhi, Noida, and now Bengaluru. Each city left a recipe behind: Awadhi nuance, Marwari sweetness, Punjab muscle, the metropolitan polish of Delhi.
What started as a concern soon became a conscious shift. I went back to my roots — to the traditional recipes lovingly made by my mother and grandmother. Recipes that were simple, nourishing, and made with intention.
Rasoi Tales was born from a household problem. Both Saudamini and her husband live with diabetes; she began noticing similar patterns in her daughter. The family loved snacking and sharing food — and giving that up felt like giving up a way of being together.
Rather than abandon the joy of food, she chose to redesign it. She returned to her mother's and grandmother's kitchens, recovered the recipes that had nourished without harming, and re-engineered them for modern dietary realities. Mohanthal from Udaipur became a once-a-month treat. Methi mathri from Jaipur replaced the office biscuit. Til burfi appeared in winter. The kitchen experiment became a brand.
Today Rasoi Tales is a fully registered food business — FSSAI No. 21225188000807, GST and trademark in place — operating out of the founder's home kitchen in Bengaluru. Every batch is tasted by Saudamini before it ships.
What we are not.
- Not a diet brand. We do not sell weight loss.
- Not a sugar-free or diabetic brand without lab certification. We use natural sweeteners thoughtfully.
- Not a mass-FMCG aspirant. We are story-led, premium, homemade.
- Not a cloud kitchen. We do not chase delivery economics.
- Not a nutraceutical or therapeutic food brand. We make food, not medicine.
Ten cities. Ten kitchens.
The geography of a palate. Each city left a recipe — a technique, a sweetness, a savoury, a way of treating ghee. We kept all of them. The brand's depth is the founder's lived geography.
Mindful indulgence.
Heritage from grandmothers, not factories.
Every recipe in our kitchen is anchored in a real lineage — a city, a household, a memory. Mohanthal from Udaipur. Methi mathri from Jaipur. Carrot barfi from a Chandigarh winter. We do not invent recipes for marketing.
Ingredients single-origin ghee, jaggery, no maida.
Single-origin ghee. Jaggery in place of refined sugar wherever the recipe allows. Whole grains over maida. Seeds and dry fruits in real quantity. No preservatives, no artificial colours. The labels say the same thing the kitchen does.
Family made in small batches, in our own kitchen.
Small batches, single home-kitchen, founder-supervised. Every batch is tasted before it's dispatched. We grew because we feed our own family the same food first — and that scale is the scale we want.