From Our Kitchen to Yours
Creative ways to bring PICKLLUM's authentic Assamese flavours to your everyday table — and beyond.
The quintessential Assamese meal. One generous spoonful of PICKLLUM Chicken Pickle over hot white rice transforms a simple plate into pure nostalgia. This is how generations in Assam have eaten — and why they never stopped.
All Pairings
Breakfast
Easy
Buttery whole-wheat parathas stuffed with a whisper of Ghost Pepper Pickle. A breakfast that demands attention.
Traditional
Medium
A full Assamese Thali with rice, dal, saag, masor tenga — and PICKLLUM as the rightful centrepiece.
Snacks
Easy
Cream cheese, Mango or Lemon Pickle, fresh cucumber on sourdough. The most unexpected gourmet sandwich you'll make.
Pulled chicken tacos with Bamboo Shoot Pickle as a tangy relish. Northeast meets Mexico — and it works brilliantly.
Comfort food elevated. A warm, spiced moong dal khichdi served with our tangy Assamese Lemon Pickle on the side.
Sharp cheddar, crackers, and PICKLLUM's King Chilli Pickle. The Indian answer to a luxury charcuterie board.
Classic Italian aglio e olio gets a Northeast twist with Ghost Pepper Pickle stirred in at the finish. Surprisingly, it's genius.
Curd rice — India's ultimate comfort food — gets its perfect sour counterpart in Bamboo Shoot Pickle.
Chicken marinated overnight in PICKLLUM Chicken Pickle before going into the biryani pot. The result is extraordinary depth.
How to get the most from every jar.
Take pickle out of refrigerator 10 minutes before serving to let the flavours bloom fully.
Always use a dry, clean spoon to scoop pickle to prevent contamination and preserve shelf life.
These are concentrated flavours. A teaspoon is often enough. Taste first, then add more if desired.
The infused mustard oil in the jar is packed with flavour. Drizzle it over dal, rice, or bread for magic.