The Heritage
A legacy, hand-jarred
for three generations.
Akira began in the early 1950s in a small kitchen in Vijayawada, Andhra Pradesh. Our grandmother, Akira Amma, believed that the secret to a great pickle wasn't just in the spice, but in the patience of the sun.
Every summer, the courtyard would be filled with large ceramic jars (Jaadis), curing raw mangoes under the intense Andhra sun. We use no artificial preservatives — only cold-pressed sesame oil, sea salt, and the natural heat of the season.
The first batch of Avakaya was cured in Akira Amma's kitchen.
The recipe was passed down to the second generation, expanding to Sweets & Podis.
We bring these heirloom flavors to kitchens across the globe.
"The taste of home is the only travel that doesn't require a ticket."
We still hand-label every jar. We still source our chilies from the Guntur soil. And we still wait for the sun.
Shop the heritage