Pickles that bite back.

Sun-cured mango avakaya, fiery non-veg pickles and hand-ground podis, made in small batches at Shabana's Kitchen in Palamaner and posted to homes across India.

See all the jars
  • Hand-ground masalas
  • Groundnut and gingelly oil
  • Delivered across India
Bowls of red chilli powder, turmeric and whole spices on a wooden table

One kitchen. Thirty recipes. Hundreds of jars on tables across India.

Every jar is cured, cooked and packed by hand in Palamaner. No factory line, no shortcuts, only salt, oil, sun and spice.

30+

recipes in our kitchen, from avakaya to mutton pickle

500+

jars sent to homes and hostels

4.9/5

average rating from repeat customers

Pick a jar. Any jar. Then pick another.

Veg pickles cured in the sun, non-veg pickles cooked fresh and podis roasted and ground in small lots. Choose a size, tap the heart to save a jar, or order it on WhatsApp.

Pickles come in 250 g, 500 g and 1 kg. Podis and karams come in 100 g, 250 g, 500 g and 1 kg. Rates can move with the mango and chilli seasons, so we confirm today's price on WhatsApp before you pay. Non-veg jars are made fresh, so ask for availability. For bulk orders, please book 2 days ahead.

A home cook stirring a large pot of masala in a kitchen
Dried red chillies and ground chilli powder in a bowl

A big steel vessel, a family recipe and neighbours who kept asking for one more jar.

Shabana's Kitchen started the way most good food does: at home, for people we love. A batch of avakaya for the family became a batch for the street, and soon the street was calling with orders.

Today we still cook the same way. Mangoes are cut and cured by hand, chillies are dried and ground in-house, and every jar is filled while the masala is still fragrant. When you open one, it should smell like a kitchen in Andhra, not a warehouse.

  • Recipes tuned to Rayalaseema and coastal Andhra tastes
  • Salt, oil, sun and spice do the preserving
  • Made in lots small enough to taste every batch ourselves

Shabana

From market basket to your kitchen shelf in four unhurried steps.

Pick the best

Firm raw mangoes, tender gongura, ripe tomatoes and fresh meat, chosen by hand from local growers and markets.

Sun-dry and cure

Cut pieces rest under the Andhra sun with salt and turmeric until they are ready to take on the masala.

Grind and mix

Chilli, mustard, fenugreek and garlic are roasted and ground in small lots, then folded through warm oil.

Jar, seal and ship

Jars are filled, sealed tight, double-wrapped and handed to the courier so they reach you leak-free.

Watch how we make it in Palamaner.

Sun-cured mangoes, hand-ground spices and sizzling oil. Tap any video to watch.

Why people reorder before the jar is empty.

We cook for taste first and shelf life second, and we are happy to tell you exactly what goes into every jar.

Talk to Shabana

Small batches

We cook in lots small enough to check every pot for salt, heat and sourness.

Real oil

Groundnut and gingelly oil, used the way Andhra kitchens always have.

Ground in-house

Chilli, mustard and podi mixes are ground fresh, never bought as ready powder.

Cured, not rushed

Sun and salt take their time, and you can taste the difference in every bite.

Packed to travel

Sealed lids and double wrapping keep the oil in the jar, not in your luggage.

Your spice level

Too hot for your parents, too mild for you? Tell us and we will adjust the masala.

How much fire can you take?

Choose your comfort level and we will suggest the jars that suit it. Tap any suggestion to message us.

Notes from tables that have finished our jars.

The avakaya tastes exactly like my grandmother's. I opened the jar and the whole house smelled of mustard and gingelly oil. I ordered three more that week.
AsifHyderabad, bought Avakaya
The chicken pickle reached Bengaluru without a single leak. Spicy, properly crisp and not oily at all. My hostel roommates finished it in two days.
Saud KhanBengaluru, bought Chicken pickle
Karivepaku podi with hot rice and ghee is now our Sunday lunch. It is fresh, fragrant and never gritty. The kids ask for it by name.
Syed HanifaTirupati, bought Karivepaku podi
I asked for a medium-spice gongura for my parents and Shabana got it just right. Friendly on WhatsApp and the jar came neatly wrapped.
AnjumChittoor, bought Gongura

Reviews you submit here are sent straight to Shabana's Kitchen on WhatsApp and also appear on this list on this device. To show your review to every visitor, Shabana adds it to the site after reading it.

Good questions, straight answers.

Can't find what you need? Message us and Shabana will reply herself.

Veg pickles stay good for up to a year if you always use a dry spoon and keep the oil covering the pieces. Non-veg pickles are best within three months and should go in the fridge once opened. Podis taste best within two months.

Yes, we ship across India by courier. Delivery usually takes 3 to 7 days depending on your city. Send us your pincode on WhatsApp and we will confirm the timing and shipping charge before you pay.

Yes. Tell us your spice level when you order and we will adjust the chilli in your batch where we can. The "How much fire can you take?" helper above is a good place to start.

Yes. Non-veg jars are sealed and double-packed, and we prepare them fresh for each order round. If your area has slow courier service we will tell you honestly before you order.

We accept UPI and bank transfer, and cash on delivery for Palamaner and nearby towns. We share payment details on WhatsApp once your order and price are confirmed.

Yes, for weddings, festivals, housewarmings and corporate gifts. Message us at least 2 days ahead with the flavours and quantity you want, and we will quote you a price and packing plan.

Ready for your first jar?

Message us on WhatsApp for today's rates and availability, or fill in the form and we will pick it up from there. Most messages get a reply within a few hours.

Find us

Shabana's Kitchen
Palamaner, Chittoor District
Andhra Pradesh 517408

Kitchen hours

Monday to Saturday, 9 AM to 8 PM
Sunday, 10 AM to 2 PM

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