Inaya is providence.

Gundruk Pickle

Fermentation of vegetables is a common practice in our Hills. When green, leafy vegetables are plentiful, some of it is fermented and dried to produce a local delicacy called ‘Gundruk’. Gundruk, when stored properly, keeps for a long time. As a sour broth it replaces lentils in our local cuisine, however, it comes on its own as a pickle. Our Gundruk pickle, enhanced with sesame, soyabeans and dalley chilli, will spice up any plate and add to your palate.

Packaging: Plastic bag with zip
Quantity: 70gms
Use within one year
Contains Class II Preservatives E211 & E202 and Acidity Regulator E260

Axone/Kinema Pickle

Axone or kinema (in the Nepali) is another fermented, all weather delicacy in our Hills. Sotabeans are boiled and fermented to make kinema. It can be made into a broth or used to garnish meat preparations. The fermentation process lends it a strong smell and it is an acquired taste. Our Axone/Kinema pickle is mustard oil based and enhanced with an assortment of local spices.

Packaging: Plastic bag
Quantity: 235gms
Use within one year
Contains Class II Preservatives E211 & E202 and Acidity Regulator E260

We, Chubasenla and Vikash, a wife & husband team run Revolver, a small hotel in Darjeeling. Since our start in 2009, we’ve been producing a lot of other stuff in very small lots: pickles, soap and coffee.

On January 05, 2014, when we were blessed with Inaya, our daughter and the joy of our life, we decided to share our good fortune through our supplementary products and services. It took quite a few years for our thought to come to fruition, and it was in 2019, that we finally made a start with the launch of Inaya Pickles.

While Inaya Pickles strives to expand your palate, the proceeds help keep our tariff low and enhances the income of our kitchen and marketing team that has a 50% stake in profits.