If you bought a jar from batch GHR-2405-0142, this is the family behind it.
A morning in Sasan
Bhikhabhai Vala wakes before the sun. His eighteen Gir cows — each one named — are brushed and let out to graze the pasture at the edge of the Gir forest. The morning milk is set into curd by evening, churned by hand the next dawn, and turned into ghee the same day.
Why named cows matter
"You cannot rush an animal you respect," Bhikhabhai says. The cows are not pushed for yield. They graze freely, calve naturally, and are kept long after their most productive years. This is the unglamorous, uncompromising reason the ghee tastes the way it does.
From their home to yours
When you trace a batch back to the Vala family, you are not reading a marketing story. You are reading a record of real people doing careful work — the same record we keep for every single jar.
Taste the difference for yourself.
Start with a Little Spoon jar and trace it to the source.
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