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A quintessential north Indian speciality, Kaanji is fermented water, made with different seasonal vegetables. Kaanji is equivalent to Indian Kombucha. In winter in north India its also made with Black carrots, a rarity in rest of country. Fermented foods are essential in the diet, in order to add beneficial probiotics to your diet.

This delicacy is being made by our Grand mothers since time immemorial. Jars of Kaanji sun out on window sills and balconies in homes across North India. Made with a delicate balance of 6 ingredients like hand pounded

Kaali gajar ki Kaanji