Hi there!
We’re 6 months into 2026 already (??!!) and what a ride it’s been! I started off the year at our Mumbai office with lots of very delicious food at our test kitchen (the doud alle dip from our book is a crowd fave) and several shoots for our now-viral Curry Series! And I’m writing to you now after a glorious weekend celebrating love in Antigua, Guatemala where one of my closest friends just got married. A lot has happened between these two trips, so here’s the quickest recap I can manage:
We launched a whole damn cookbook, sold through our first print run, and are currently selling through the second!
Asha and I completed a multi-city tour across America, signed SO MANY BOOKS, collab-ed with some of the most exciting F&B brands (Bar Panisse! Malai Ice Cream! Pijja Palace!) and got to meet and interact with our lovely community that makes it all possible. Now we have a lovely collab dinner coming up with Greens Restaurant in SF on June 25th — RSVP here!
We also launched 3 beautiful collab products inspired by recipes from the book: Apricot Saffron Frangipane Granola, Black Pepper Ginger Syrup for your lattes, and the most soothing Kashmiri Kehwa (selling out fast).
In April, we launched our beautiful Midnight Garden Cookie Tins — I like to think of them as the baby cousin of our OG tins, the moon to that sun. It's taken so much hard work and meticulous effort by Kashmiri artisans to get this out in the world and I couldn't be prouder 🥹
We also worked very hard on our 2025 Impact Report, our annual act of accountability to our farm partners and community. As always, we've tried to make this honest and real > just boasting about the good stuff.
Last month, we wrapped up our first ever Summer Sale, and y’all absolutely loved it! I hope you’re all stocked up for some great cooking this summer and if you’re not, allow me to direct you to our incredible spice shop to get ahead of that!
Last week, we also restocked our bestselling collab blend (also our most special collab) — Padma Lakshmi’s Gunpowder!! Padma shared a bunch of fresh, summer-appropriate recipes for the new drop and the cottage cheese toast in particular makes for a great summer brunch item.
There are some very very exciting launches coming up — a particularly summery one is coming super soon 🍋🌶️🤤
Meanwhile, happy summer, here’s wishing you a season of lots of jammy stonefruit, crunchy toasts topped with thick slices of heirloom tomatoes and fresh pepper, fizzy spritzes, beach picnics, and countless cones of ice cream 🍦🍦
With love and in community,
Sana Javeri Kadri
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