Some things don't need reinventing. Kerala's anchovy pickle, Netholi Achar,has been made the same way for generations. In coastal homes, it starts with the freshest catch of the day, cleaned by hand, and slowly cooked down with a blend of spices that every family guards quietly.
Mr. Suneesh makes it exactly that way.
He sources fresh anchovies, small, flavour-packed, and loaded with natural oils and prepares each batch by hand in small quantities. No shortcuts. No artificial preservatives. Just quality ingredients, traditional technique, and the kind of patience that mass production doesn't allow.
Every jar is a small batch. When it's gone, it's gone, until the next one is ready.
