"If it's not good enough for our table, it doesn't leave our kitchen."
— Hariram Namkeen
Our Story
From Muzaffarnagar,
with no shortcuts.
We started Hariram because we were
tired of settling — tired of namkeen
that tasted like it was made in a machine by someone who'd never eaten it.
UP has a real namkeen tradition. Mustard oil, fresh spices, slow cooking —
that's what it tastes like when it's done right.
We're live. We're growing.
But what we cook in will never change.