When you walk into any grocery store in India, almost every packet of namkeen you pick up is fried in palm oil or refined vegetable oil. The big industrial brands chose these oils right from their inception. From a business standpoint, it makes perfect sense—palm oil is inexpensive, highly stable, and gives products a shelf life that lasts for many months on a warehouse shelf.
But when we started Hariram Namkeen in our home kitchen here in Muzaffarnagar, we chose a different path.
Why We Stand By Kachi Ghani Mustard Oil
We deliberately chose to use only pure, unrefined Kachi Ghani mustard oil for all our namkeen. It was not an easy business decision. Cold-pressed mustard oil is significantly more expensive than industrial palm oil, and because it is completely natural, the shelf life of our namkeen is naturally shorter.
However, our philosophy is simple: “Grahak Dev Tulya”—the customer is equal to God. For us, this isn’t just a phrase; it is our daily practice of honesty and respect. We believe you deserve the same purity we feed our own family.
A Blend of Rajasthan and Uttar Pradesh
Namkeen making is a beautiful tradition that originally traces its roots back to Rajasthan. At Hariram, we have taken that time-honored Rajasthani heritage and blended it with the distinct, robust flavors of UP-style preparation.
To do justice to this fusion, we never use pre-mixed, factory-made masalas. Instead, we source whole spices and grind them fresh in-house daily. Every single pack of our namkeen is prepared in small batches, right here in Muzaffarnagar. We are fully FSSAI licensed (Lic. 22725393001461), combining traditional home-kitchen care with strict quality standards.
We don’t claim to be the biggest, nor do we make grand promises. We simply offer you honest, small-batch namkeen made with real Kachi Ghani mustard oil and freshly ground spices. From our home to yours, we hope you taste the care in every bite.