Six pantries, 84 active SKUs, all built to a single editorial brief. Browse by collection or filter by category — every product lists its origin, method and harvest window.
Goomtee Estate · 1,400 m altitude · March harvest. Bright muscatel notes, light copper liquor.
Halmari Estate · biodynamic · second flush. Rich malt body with honeyed finish.
Hand-picked silver tips · 2,100 m · low astringency, soft floral palate.
CTC Assam, green cardamom, Sri Lankan cinnamon, Mysore ginger. House blend No. 7.
Stone-ground from Padma Devi's 1934 family ledger. 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.
Top-grade Pampore mongra threads · 1g & 4g tins · vacuum-sealed at harvest.
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.
Fresh-pressed Erode turmeric with ginger and Kashmiri acacia honey. 250 ml glass.
Cultured A2 yoghurt, edible Damask rose, green cardamom. No added sugar.
21-day fermented kombucha with Tellicherry pepper. Tart, peppery, crisp finish.
Single-estate Coorg arabica, 18-hour cold brew. Honey-process bean. 1L bottle.
Slow-reduced milk solids, Kashmiri saffron, raw cane sugar. Boxes of 12.
68% Idukki cacao with green cardamom. Atelier-produced in Geneva, finished in Mumbai.
Stone-ground semolina, hand-shelled Iranian pistachios, edible rose. Slow-set.
A curated assortment: 4 sweets, 2 namkeens, masala chai sachets, brass diya.
Raw Ratnagiri mango, mustard oil, hand-toasted spices. 90-day cellar.
South-Indian heirloom recipe — sun-cured lemons, palm jaggery, fennel.
Roasted lentil-and-chilli powder. Eat with ghee, idli, or as a dry seasoning.
Five-hour simmered tomatoes, jaggery, kalonji. Cellared in stoneware crocks.
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 Pune 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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