Our story
Meet Krishna Kumari, the hands behind every jar
Krishna Kumari grew up in a home where summer meant cutting mangoes for avakaya and Sankranti meant days of ariselu, janthikalu and Bandar laddu. Zestora is her kitchen, opened up to you.
Pickles are mixed by hand and rested in ceramic jaadis, chicken is fried in small lots until every piece is dry and crisp, and podis are roasted on one stove, a batch at a time.
"I cook for your family the way I cook for mine: real ingredients, good oil and no shortcuts."Krishna KumariFounder & head chef, Machilipatnam