Our story
A ghee house built on tradition, not shortcuts
Dhritabdhi began in a small Surat dairy with one rule: never sell ghee we wouldn't cook with at home. That rule still decides whose milk we buy and every jar we seal.
How we work
Curd churned, slow cooked, sealed the same day
We collect milk daily from grass-fed Gir cows and healthy buffaloes around Surat, and set it into curd the same evening it arrives.
The curd is hand-churned to butter and the butter is clarified on a slow flame, so the aroma develops instead of scorching away.
Every batch is rested for its natural grain, then filled, sealed and batch-coded — which is why customers notice the difference the moment they open a jar.
What we stand for
Four values we don't negotiate
Purity first
Only milk fat — no vegetable oil, colour or essence.
Consistency
Every batch tasted and matched before it is filled.
Fair sourcing
Long-term milk buying from local farmers at fair rates.
Service
Direct WhatsApp support for homes, hotels and dealers.