The Hill Table

• Khumb is made from fresh mountain mushrooms slow-pickled in mustard oil with aromatic spices.
• Chamba Chukh uses sun-dried red chillies, slow-cooked in mustard oil with citrus extract and spice blends.
• Pahadi Mirch uses hand-picked Himachali red chillies preserved in jaggery, rock salt, and mountain spices.
• All three prepared in small batches. No artificial flavours, colours, or preservatives.

Products: Mushroom Pickle (Khumb) + Hot Chilli Chutney (Chamba Chukh) + Chilli Peppers Pickle (Pahadi Mirch)

Total jars: 3 airtight reusable glass jars

Shelf Life: Best before 12 months (all products)

Once opened: Consume within 30 days

Storage: Store in a cool, dry place. Refrigerate after opening.

Chamba Chukh: No known allergens. Khumb and Pahadi Mirch: Contain mustard. Pahadi Mirch: Made in a facility handling nuts, seeds, and dry fruits. Please read ingredient labels carefully.

• Natural
• Vegan
• Plant-Based
• Gluten-Free
• No Preservatives

The full savoury range, all in one box

• Everyday table staple: Keep all three out and let people choose. They work with almost every Indian meal.
• Gifting-ready: Three jars, three flavour profiles. A good introduction to BB's pickle range for someone new to the brand.
• Traditional craftsmanship: Each jar reflects a distinct Himalayan pickling tradition, slow and small-batch.

• Serve all three alongside a simple home meal. Dal-chawal, rajma, or sabzi and roti.
• Use Chamba Chukh as a cooking paste base or stir into marinades.
• Add Pahadi Mirch to rice bowls, sandwiches, or snack plates.
• Pair Khumb with parathas, biryani, or curd rice

• Prepared in small batches using traditional methods.
• Made with real, kitchen-grade ingredients and whole spices.
• No unnecessary additives or refinements.
• Rooted in authenticity, simplicity, and honest produce from the hills.