About
A house from Kota
Hadoti is the southeastern corner of Rajasthan — Kota, Bundi, Baran, Jhalawar. It is a region with its own dialect, its own architecture, its own way of grinding a masala, and almost no representation on a shelf anywhere in India.
House of Hadoti exists to change that.
We are a family business. The kitchen is run by our own household, the recipes are the ones we grew up eating, and every batch that leaves is one we have eaten from ourselves. Kota Crunch is our first vertical — roasted chana, in three flavours, in desi ghee.
What goes in, and what does not
We roast in desi ghee. This is unusual and it is expensive.
Walk down any snack aisle in India and turn the largest packets of roasted chana over. You will find palm oil or cottonseed oil on most of them. They are cheaper and they last longer on a shelf. Ghee behaves differently — it carries spice into the chana instead of sitting on top of it. It also means our shelf life is shorter and our cost is higher. We have decided we are fine with both.
Our masala is ground in our own kitchen, in small quantities, from whole spices. No artificial colour. No preservatives.
What comes next
Kota Crunch will not be the last. There is a pickle house coming, called Bharani. There is Kota Doria, the impossibly fine cotton-silk woven forty kilometres from where we sit.
We are starting with something small enough to get exactly right.
Business details: House of Hadoti Pvt. Ltd.
Address : P.NO-820-A AWASIYA YOJNA, SUBHASH NAGAR, Engineering College Kota, Kota, Kota- 324010, Rajasthan