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
Zero palm oil, zero added aroma, zero preservatives. Tested batch-by-batch for adulteration.
Consistency
The danedaar texture you loved in your first jar is the same texture in every jar that follows.
Fair sourcing
We pay local dairy farmers on time and above market rate so only healthy cattle milk reaches us.
Service
Have a question about which ghee to buy? Call us. If a jar breaks in transit, we replace it.