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India’s food heritage, brought to your everyday table.

From Kalanamak (Buddha rice), an heirloom grain from Terai region of Uttar Pradesh, to hand-crafted ghee rooted in India’s traditional Vedic bilona practice, we celebrate India's distinctive regional ingredients, time-honoured food practices and the people who keep them alive.

We endeavour to bring the wisdom of our land closer to your home.

Regional foodsTimeless traditionsGenerations of wisdom

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India drawn in grains, pulses and spices, with a desi cow, a stone mill, a bowl of ghee and ears of paddy
Artistic illustration, not a map to scale.
A brass pot with a wooden churn, a bowl of ghee, ears of paddy, black-husked grain and spices on a wooden table

Our Story

Food is more than nourishment.

It is the history, identity, culture and community

At Native Staples, we believe every region of India holds ingredients, traditions and generations of wisdom that deserve to be preserved, celebrated and shared.

By honouring their true origins and the people who cultivate them, we strive to bring authenticity back to the everyday pantry and reconnect every meal with its heritage.

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What we stand for

Authentically sourced. Traditionally crafted. Uncompromisingly trusted.

Rooted in Origin

Every food has a place, a history and a story. We honour its roots and stay true to where it comes from.

Crafted with Tradition

We value time-honoured methods and generations of food wisdom over shortcuts.

Sustained by People

We value the farmers, artisans and communities whose knowledge and skills keep food traditions alive.

Grounded in Trust

We believe in honest sourcing, transparency and staying true to the story of every product.

Our Partners

We partner with people who honour the tradition behind our food.

Behind the food we bring to your table are growers, makers and heritage partners who care deeply about what they grow and how they make it. We value their knowledge, honour their traditions and believe in knowing the people and stories behind everything we bring home.

Our Partners
Dr. Pranav Shukla with the Gir cows at Anadi Godham

A2 Bilona Ghee

Made with Anadi Godham, led by Dr. Pranav Shukla

Desi Gir cow milk · Vedic Bilona · Hand churned
Mr. Dushyant Singh of Suraha Natural Farm holding ripe black-husked Kalanamak in the field

Kalanamak Rice

Grown with small farmers of Eastern Uttar Pradesh, among them Suraha Natural Farm, led by Mr. Dushyant Singh.

Heirloom variety · Natural farming

The Pantry

A small pantry, chosen with care.

We carefully choose every addition to our pantry, staying true to our promise of authentic sourcing, traditional craftsmanship and uncompromising trust.

A2 Bilona Ghee 500 ml jar
Available now

A2 Bilona Ghee

Made from Desi Gir Cow Milk

Method
Vedic Bilona · Hand churned
Milk source
Desi Gir Cow
Choose a size

Price shared on WhatsApp

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Ripe black-husked Kalanamak panicles held in the field at Suraha Natural Farm
Pre-orders open

Kalanamak Rice

The black-husked Buddha rice of Siddharthnagar

Variety
Kalanamak, an heirloom rice
Origin
Siddharthnagar, Eastern Uttar Pradesh
Choose a pack

Pre-order details shared on WhatsApp

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The pantry grows slowly, one verified story at a time.

Journal · Heritage & Science

The science behind the tradition.

Exploring the research, history and science behind the foods we bring to your pantry. Every source is shared so you can explore, read and form your own understanding.

Research reviewKalanamak Rice

Distinction from Near Extinction of Kalanamak: A Heritage Rice’s Journey from a Remote Village to the Globe

R. C. Chaudhary and colleagues · Participatory Rural Development Foundation, Gorakhpur, and IRRI

A review of Kalanamak’s history, its decline and its revival in Eastern Uttar Pradesh.

Review article · pp. 26–38
Original researchKalanamak Rice

Fostering Kalanamak rice farmer’s resilience and profitability in India by integrating local knowledge into the seed system and markets

S. Nayak and colleagues, International Rice Research Institute · Frontiers in Sustainable Food Systems, 2025

A study of how Kalanamak is grown and sold in Gorakhpur and Siddharthnagar, and how farmer-run seed systems can keep it in farmers’ hands.

Read the paper
Research paperBilona Ghee

Fatty acids profile of milk and milk products in cow and buffalo fed roughage based diet

A. K. Tyagi and colleagues, National Dairy Research Institute, Karnal · Indian Journal of Animal Sciences, 2015

Compares the fats in cow and buffalo milk and ghee. It reports more CLA in ghee made by the indigenous method than by the creamery method. Other studies differ.

Read the paper

Shared for information. It is not medical advice, and it is not a health claim about our products.

Connect with us

Some traditions are worth passing on.

Order, ask a question, or tell us about a food from your region that deserves to be remembered.

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