Nestled in the serene hills of Himachal Pradesh, our journey began with the practices we grew up watching in Pahadi homes: slow cooking, mindful preparation, and deep respect for food.

For generations, ghee in Himachal was not just an ingredient — it was nourishment, medicine, and a sacred offering. Inspired by these values, we set out to revive the authentic Himachali Bilona method, where ghee is hand-churned from curd using wooden bilonas, just as our elders did.

At Pahadan’s Farm, every step of the process is intentional. Fresh A2 cow milk is gently heated, naturally cultured into curd, and patiently churned to extract butter. This butter is then slow-cooked on a low flame to create golden, aromatic ghee — rich in taste, nutrients, and tradition. No shortcuts. No machinery. No compromises.

What started as ghee made for our own family soon became something larger — a desire to bring honest, traditionally crafted Himachali ghee to kitchens beyond the mountains. Today, each jar we send carries the essence of clean mountain air, ethical farming, and the wisdom of age-old Pahadi practices.