The temple kitchen
Our first cauldrons were lit for the Lakshmi Narasimha temple utsava at Hosudi. Cooking for the god before the guests is still how every batch begins — a spoon of the day's first grind is offered at the house shrine.
Stone-ground sambar powder, rasam powder, puliyogare gojju, vangibath and bisibelebath powder — made in Shivamogga by the family behind Puranik & Co catering.

The five blends our catering kitchen is known for.
Shivamogga sits in the Malnad — the hill country where monsoon mist hangs over areca groves and the smell of roasting coriander drifts from every kitchen verandah. Our masalas carry that place: pepper from the ghats, byadagi chillies dried in the short spells of sun, and proportions our family has not changed in four decades.
Our first cauldrons were lit for the Lakshmi Narasimha temple utsava at Hosudi. Cooking for the god before the guests is still how every batch begins — a spoon of the day's first grind is offered at the house shrine.
Ganesha Chaturthi, Deepavali, Ugadi, Nagara Panchami — in Malnad homes a festival is measured by its plate. Puliyogare for the temple, vangibath for the afternoon, holige and bisibelebath when the family arrives from Bengaluru.
Spices are dried on the terrace, roasted slow on a firewood stove and ground in small lots so the oils never burn. No colour, no preservative, nothing our grandmother would not recognise.
Puranik & Co has served premium vegetarian food at weddings, housewarmings and Upanayanas across Shivamogga and Karnataka for over 35 years. Guests kept asking for the masalas behind the food — so we now grind those very same blends in small batches and ship them to homes.
Read the full story →★★★★★"We ate this sambar at a wedding and had to order it. Tastes exactly the same at home."
★★★★★"The bisibelebath powder is perfect — no adjusting needed, just cook and serve."
★★★★★"Puliyogare gojju saved my Sunday lunch. Everyone asked where I bought it."
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