Thirteen years of flavour development, sourcing, and cross-cultural translation — available beyond our own wholesale range.
Flavour and short-release product development for brands including:
The goal isn't making exotic Indian food trendy in Europe. It's integrating Indian ingredients, flavour systems, and techniques into the kitchens and food people already enjoy.
Co-creating a cocktail with Borja Insa — Spain's reigning Best Bartender (World Class Competition, 2024) and a top-8 finisher at the World Class global final — at his internationally awarded Moonlight Experimental Bar. A first look at what Indian flavour systems can bring to a craft cocktail program built entirely outside the chai category.
A Jugmug product built and packaged for your brand — a chai or golden latte carrying your name, developed on our sourcing and production base.
A flavour built from scratch against your brief — spice level, sweetness, tea strength, format — using the same ingredient library behind our own range. Not limited to beverages.
Working sessions on how flavour actually creates trust, delight, and memory — so your team builds with the same instinct, not just receives a finished product.
Menu positioning, category strategy, and sourcing guidance for cafés, hotel groups, and F&B brands entering chai or functional beverages.
One-off, creative-first collaborations outside a standard brief — built to explore, not necessarily to scale. Where Indian flavour systems meet categories entirely outside chai.
Your brand, category, and what the product needs to do.
Flavour built and sampled against your brief in our lab.
Iterate on spice, sweetness, and format until it's right.
Packaged and supplied under your brand, at your volume.
Café groups building a signature chai program. Hospitality brands adding a functional beverage category. F&B and CPG companies entering chai or adaptogenic lattes without an in-house flavour team.
The same practice that's supplied hotel chains and cafés for thirteen years, applied to your brief instead of ours.
