మన కథ
Our story
We didn't invent
these foods.
We inherited them.
How a spice-trading business became the kitchen carrying Telugu food forward.
We didn't start in a kitchen. We started in spice manufacturing and general trade — years spent learning how food actually moves: how it's sourced, processed, packaged, and delivered to the right shelf on time.
That work taught us how to build at scale. It didn't teach us why anyone should care.
Every time we ate at home, or heard our parents talk about how something was made — the roast that had to look a certain colour, the grind that had to feel a certain way — the same thought came back.
This knowledge wasn't written down anywhere. It lived in two people's hands. And it deserved to reach more tables than ours.
Podi Venna. A spoon became a spread.
Carried across cities and time zones.
మన పొడి
Parnasala is the vehicle, not the memoir.
We're not writing about the past. We're turning what we know into products, recipes and honest guidance — so the taste survives the trip to your kitchen without losing what made it matter in ours.
Wondering where the name comes from? Ramayana & Parnasala →
years, and counting
60
Sixty years. Two generations. One Telugu kitchen.
“Our parents have been cooking this exact food for sixty years. Our job is to make sure your kitchen can too.”
— Deepthi & Dheeraj, their children · Hyderabad
Meet the six →Begins in Telugu homes. Belongs in every kitchen.