From Nepal, with a mother's love.
A mother's recipe.
A taste worth sharing.
Nepali pickles born in Darchula, made from the recipes our family grew up loving.
AAMA
Mother
MAYA
Love
AAMAYAA
Our name carries the reason we began.
AAMAYAA grew out of the food our mother makes in Darchula — first for our family, then for everyone who kept asking for a jar of their own.
Meet the first jars of AAMAYAA
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Our beginning
It started at home.
For years, our family grew up eating the achar our mother made in Darchula. Then other people started asking for it too.
What began as something prepared for family slowly became an idea: could a taste from our home travel much further?
That question became AAMAYAA.
Far-West Nepal
Born in Darchula.
Far-West Nepal is where our story begins.
Darchula → Kathmandu → Your Table
Discover Our RootsA little AAMAYAA changes the whole plate.
Dal bhat
A spoonful on the side of the rice. The way we eat it at home.
Roti or chiura
Straight onto the bread, or stirred through beaten rice.
Momo
Instead of the usual dipping sauce, when you want more heat.
Craft
What's inside matters.
We are focused on three things: getting the flavour right, preparing the ingredients carefully, and making the same jar taste the same every time.
Full ingredient lists, allergen details and storage guidance appear on each product page and label once confirmed for that recipe. We won't claim anything we haven't verified.
Reviews
The first AAMAYAA jars are making their way to Kathmandu.
Once people have eaten it, their words will go here. Not before.
@aamayaafoods
From Darchula to your feed.
Come along from the beginning.
New jars, family stories, recipes and everything we're building next.
