An evolving range of Indian-inspired teas, spice blends, snacks and ready-to-drink beverages — currently in development. The catalogue below is illustrative of the editorial direction; specific SKUs will be confirmed at launch.
Single-estate first-flush style · bright muscatel notes, light copper liquor (recipe in development).
Second-flush style · rich malt body with honeyed finish (recipe in development).
Silver-needle style white tea · low astringency, soft floral palate (recipe in development).
Indian-style chai blend with green cardamom, cinnamon and ginger. House recipe in development.
Stone-ground from a heritage family recipe. Black cardamom forward, no chilli.
Five-seed temper of fennel, fenugreek, cumin, mustard, kalonji. Whole, never ground.
Fire-roasted whole spices ground daily. The complete Chettinad backbone in one tin.
Premium-grade saffron threads · 1g & 4g tins (recipe in development).
Cast-iron-fried sev, peanuts, curry leaf and tamarind chips. Coconut oil only.
Stone-baked millet crackers in three flavours: rock salt, jeera-pepper, mint-coriander.
Khajur-sweetened, ghee-rich. Six-day shelf-stable; no refined sugar.
Nendran banana, hand-sliced and kettle-fried in coconut oil. Single ingredient deck.
Cold-pressed turmeric with ginger and acacia honey · 250 ml glass (recipe in development).
Cultured A2 yoghurt, edible Damask rose, green cardamom. No added sugar.
21-day fermented kombucha with Tellicherry pepper. Tart, peppery, crisp finish.
Single-estate-style cold brew · 18-hour extraction · 1L bottle (recipe in development).
Slow-reduced milk solids, saffron, raw cane sugar · boxes of 12 (recipe in development).
Single-origin cacao with green cardamom (recipe in development).
Stone-ground semolina, pistachios, edible rose · slow-set (recipe in development).
A curated assortment: 4 sweets, 2 namkeens, masala chai sachets, brass diya.
Raw mango, mustard oil, toasted spices · cellared (recipe in development).
South-Indian-style recipe · sun-cured lemons, palm jaggery, fennel (in development).
Roasted lentil-and-chilli powder · eat with ghee, idli, or as a dry seasoning (recipe in development).
Slow-simmered tomatoes, jaggery, kalonji · cellared (recipe in development).
Each Bansi product carries a unique batch code linked to a public Quality Dossier — covering harvest origin, blending lot, lab panels (microbial, pesticide, heavy-metal), and shipping records. Scan the QR code on any pack to read the full document.
Our internal lab in UK is accredited to ISO/IEC 17025 standards and runs panels on every production lot before release. Independent verification is conducted twice a year by Bureau Veritas and Eurofins.
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