Pickle Masters Llp

We’re the people behind Pickle Masters, and we work out of a second-floor space in DLF Phase 1. It’s B 18/9 in the Qutab Enclave area. It’s a bit of an unusual spot for a pickle business since it’s mostly residential and offices around here, but it works for us. We started this because my grandmother's recipes were too good to just keep in the family. We spend a lot of time chopping vegetables and mixing spices. The whole floor usually smells like vinegar and mustard oil, which some people find a bit strong, but we love it. Being on the second floor means we have to carry heavy jars up and down the stairs a lot. The lift is small, so it’s quite a workout. We don’t use any of those industrial machines; everything is done in small batches. It takes longer that way, but the taste is better. Sometimes a batch doesn't turn out quite right because the sun wasn't hot enough for the fermentation, and we have to start over. It’s frustrating, but we won't sell anything we wouldn't eat. We aren't corporate people with suits and ties. Most days we're just wearing aprons and covered in spice stains. It’s a messy job, but someone has to do it. We’re just glad we can share these flavors from our little kitchen in DLF with everyone who misses pickles like you'd get at home.