About Us
Our Story
At Seshadhri Foods, tradition isn't a marketing word — it's how we were raised.
Our story begins in 1997, in the kitchens of Kodunthirappully Agraharam, Palakkad, where recipes for vathal, vadam, and pickle were passed down the way they always had been — by hand, by memory, and by taste. There were no shortcuts back then, and we've made sure there are none now.
Today, we run our kitchen out of Saravanampatti, Coimbatore, but the process hasn't changed. We still pick vegetables when they're at their best, still salt and sun-dry them the slow way, and still mix our podis in small batches so every jar tastes the way it should.
What started as food made for our own family's table is now something we get to share with yours. Every order that leaves our kitchen carries the same care we'd put into a batch made for our own home.
Seshadhri Foods — preserving heritage, one batch at a time.
Quality
We source our products from reputable suppliers to ensure you receive only the best quality items.
Customer Support
Our friendly and knowledgeable customer support team is available to assist you with any inquiries or concerns.
Why Choose Seshadhri Foods
- A recipe book that goes back to 1997 — our products follow family recipes, not factory formulas
- No preservatives, no artificial colours — what you taste is the vegetable, the spice, and the sun, nothing else
- Small batches, made to order — we don’t mass-produce, which means fresher stock and tighter quality control
- A range built for the real South Indian kitchen — from everyday vathal to festival-special podis
- Doorstep delivery, packed to stay fresh — so the taste you get is the taste we intended.
Traditional Preparation Process
We make things slowly, on purpose.
- Sourcing — We choose fresh, seasonal vegetables and good-quality rice, lentils, and spices, picked because they’re right for the job, not because they’re cheap.
- Cleaning & Cutting — Every vegetable is washed and cut by hand, the way it always has been in our kitchen.
- Salting & Sun-Drying — This is where the real work happens. Vathals and vadams are laid out and dried under the open sun over several days, turned by hand so they dry evenly. No machines, no shortcuts — just time, sunlight, and attention.
- Roasting & Grinding — Our masala powders are dry-roasted in small batches to bring out their aroma before they’re stone-ground, never over-processed.
- Hand-Packing — Once everything has dried or settled the way it should, it’s packed by hand and checked again before it ever reaches you.
Quality Assurance
We don't outsource what matters most.
- Ingredient checks — vegetables, lentils, and spices are inspected before they ever enter our kitchen
- Natural drying, not artificial — our vathals and vadams are sun-dried, never machine-dried or chemically treated to speed things up
- No added preservatives — shelf life comes from proper drying and salting, the traditional way, not from additives
- Hygienic handling — our kitchen team follows clean handling practices at every stage, from cutting to packing
- Pack-level quality checks — each batch is checked for taste, texture, and appearance before it’s sealed and shipped
- FSSAI Compliant — FSSAI License No.: 22426552000094 — manufactured under food safety guidelines.
We’d rather take the time to get it right than rush something out the door.