One steel plate. The taste we grew up on.
Hot rice, a spoon of ghee, a spoon of podi — pressed into the first muddha and put straight into our hands.
Before we were a company, we were two people who grew up on this taste. We learned the taste of home before we learned its name. That podi never left us.
Years later we were still reaching for it — and still finding new places to put it. On toast instead of rice. Folded into butter until it became a spread. Carried in a bag across cities and time zones.
Podi was never meant to stay one spoonful, on one plate, at one meal. So we started reimagining it — Podi Venna, podi that travels, podi with no rules about when, or how, or with what.
Podi Venna. A spoon became a spread.
Carried across cities and time zones.
The Telugu pantry, pushed forward.
We're taking the podi we grew up on and setting it loose — from a steel plate to every kitchen, every format, every way of eating. Not to keep it the same. To grow it.
and we're only at the —
01
The first muddha.
— Dheeraj & Deepthi
Meet the six →Begins in Telugu homes. Belongs in every kitchen.