Henchu

21/08/2026

Amtekai uppinakayi, hog plum pickle, by Manjula Harish in Malleshwaram.

Part one is only the washing, and it is the part most people skip. Every fruit goes through her hands one at a time, rubbed until the skin squeaks, lifted out, wiped dry on a cloth. One wet amtekai spoils a whole jar, so nothing goes in damp. No preservatives, no shortcuts, and this is what that actually looks like.

Cutting comes next, then the mixing. The jar is ₹300 on henchu.life, link in bio.

Curd rice or hot roti with ghee, how do you eat your uppinakayi?

21/08/2026

Before a single amtekai is cut, every one of them is washed by hand.

Manjula Harish does it one fruit at a time. Rubbed until the skin squeaks, lifted out of the water, wiped dry on a cloth. No shortcuts, she says. One wet fruit is enough to spoil a whole jar, so nothing goes in damp.

This is part one of her hog plum pickle. Cutting comes next.

20/08/2026

Kadalekai unde by Gayathri.

Two things go in. Roasted peanuts and bella, nothing else.

She takes the skins off, splits them, grinds them coarse, and pours in the jaggery syrup. No ghee on her hands, because the peanut already brings its own oil.

Rolled small on purpose, so one laddu is one bite.

Our customers kept asking for more of the peanut ones. So here she is,making them start to finish.

19/08/2026

Kadalekai unde by Gayathri.

Two things go in. Roasted peanuts and bella, nothing else.
She takes the skins off, splits them, grinds them coarse, and pours
in the jaggery syrup. No ghee on her hands, because the peanut
already brings its own oil.

Rolled small on purpose, so one laddu is one bite.

Our customers kept asking for more of the peanut ones. So here she is,
making them start to finish.

❤️

18/08/2026

Hog plum pickle by Manjula Harish. Episode 01 of the pickling series.

Amtekayi, washed twice by hand, cut into even pieces, folded with salt and masala and a good pour of oil, then packed into a clean dry jar.

Four steps, one morning. The waiting takes longer.

Manjula’s hog plum pickle is jarred and ready to order at www.henchu.life.

Swipe through. The full reel is on the profile.

One handwritten kitchen, served daily.

17/08/2026

Naga Panchami at the kitchen. Five kinds of laddus, chakli, all by hand.

Fresh today, until the trays are empty.

kitchen

29/05/2026

Kadabu. Tradition in every bite. 🥥✨ The sweet taste of home, passed down through generations. Coming to your table soon.

25/04/2026

Introductory Price Alert - Ends 30th April!

Book Henchu Catering at .rejoyz and pay ZERO Hall Rent!
Real food. Real warmth. Real savings — but only till April 30th!
DM us now to lock your date before it’s gone!

20/04/2026

Thank you for selecting Henchu in the Food & Beverage category. We Deeply honoured !

This is a proud moment for henchu and all its homemaker collaborators to receive this award.

Gayathri Mruthyunjaya, founder of Bengaluru-based food brand Henchu, won the HerZindagi Womenpreneur Award 2026 in the Food & Beverages category. Here's how she is turning homemakers into entrepreneurs and bringing authentic Indian home cooking back to the table.
📌Link in comments

14/04/2026

Henchu Home Kitchen — Opening Shortly in Malleshwaram.

Made with love. Served with soul.