The mixes are made in a facility entirely run by females who take utmost care to prepare them in the most hygienic way. They are handmade in small batches, on demand basis, to ensure you get the freshest stock.

You can use milk/mylk in place of buttermilk. The reason to use buttermilk is that the acid reacts with the baking soda to give a better texture to the cake. The texture will change depending on the ingredient used. You can check our blog on how to make buttermilk here

Unlike whole milk/skimmed milk, buttermilk is acidic. It reacts with the baking soda to give a better texture.

Yes! The procedure for making buttermilk is same across all varieties of milk. You can use any plant based milk (oats, cashew, almonds, etc.) for making buttermilk.

Yes, you can bake these mixes on the stove top. We have given instructions with video for the basic setup in our blog here. You can follow the same setup technique and follow the recipe and instructions for Oven method.

 Please check with your nutritionist regarding dietary specifications. 

 NO. This is a big NO NO from us. Always use fresh curd that is not sour to make buttermilk. Sour curd will change the flavour and aroma of the cake completely.

The servings for each pack are specific and mentioned in the product description. All products have a shelf life of 180 days.

Once made, please store the cake in an airtight container and consume the cake in 2 days. Spoilage of cake will depend on where you live, and the weather conditions in your locality.