Annapurna Pickles

Down at 45/A in Nagarbhavi, you’ll find Annapurna Pickles. It’s a busy little place, especially when the seasonal fruits come in for processing. The whole area usually smells like spices and vinegar, which we don't mind at all. We spend a lot of time cutting, salting, and letting things sit in the sun out the back. It’s a messy job sometimes, and our hands are always stained with turmeric or chili. We don’t have a massive factory with robots; it’s mostly just us doing things by hand like it’s always been done. The shelves are packed with jars waiting to be moved out to the local shops. Some of the neighbors stop by just to see what we’re making today or to have a quick chat. It gets crowded in the workspace when we have a big batch of mangoes or lemons to get through before they spoil. We don’t bother with fancy packaging or big ads on the television. People just know where we are and what we do. The floors are often a bit sticky from the syrup or oil, but we try to keep things as clean as possible for a place that handles so much produce. Working at 45/A means we’re part of the daily life in Nagarbhavi. We’ve had some of the same people working the pickling vats for years. It’s honest work, and it keeps us on our feet. We just do what we know how to do without making a big deal.