About GHRAAM
Our Story: Where Tradition Meets Purity
GHRAAM was born from a simple but urgent question: why is it so hard to find ghee that is truly made the right way?
In a market flooded with industrially processed fats and misleading labels, we set out to revive the ancient Bilona method — not as a marketing claim, but as a non-negotiable commitment to every jar we make.
Rooted in the Bilona Method
The Bilona process is as old as Ayurveda itself. It is slow, labour-intensive, and uncompromising — which is exactly why most producers have abandoned it.
Here is how every batch of GHRAAM ghee is made:
- Fresh whole milk from indigenous cows is gently heated and then cooled.
- A live culture is added to set the milk into curd overnight.
- The curd is hand-churned in a traditional wooden churner (the bilona) to separate white butter (makkhan).
- The makkhan is slow-cooked on a low flame until the milk solids separate and settle, leaving behind pure, golden ghee.
This method preserves the natural A2 protein structure, fat-soluble vitamins, and the subtle, nutty aroma that machine-processed ghee cannot replicate.
Indigenous Breeds. Ethical Sourcing.
The quality of ghee begins long before churning — it begins with the cow.
GHRAAM sources milk exclusively from indigenous Indian breeds: Gir, Sahiwal, and Rathi cows, as well as native buffalo. These breeds have been raised on Indian soil for thousands of years. They graze on natural pastures, are never administered growth hormones, and are cared for by small-scale farmers who treat them as family.
We work with a trusted network of indigenous-breed farmers and partner with carefully vetted manufacturing units — including Asija & Company, Riks Global Foods, and Taste Of Real — who follow the same Bilona standards we set, batch after batch. No shortcuts, no cutting corners for scale. Every partner in this chain is chosen for one reason: they treat the process with the same discipline we do. You can see exactly who makes your ghee on our Manufacturing Partners page.
NABL-Accredited Lab Testing
We believe purity should be provable, not just promised.
Every batch of GHRAAM ghee undergoes rigorous testing at an NABL-accredited laboratory — the gold standard for quality assurance in India. We test for:
- Adulteration and foreign fats
- Moisture content
- Free fatty acid levels
- Peroxide value (freshness indicator)
- Microbial safety
Only batches that pass every parameter reach your doorstep. This is not a checkbox exercise — it is the foundation of the trust we ask you to place in us.
Our Values
Authenticity over convenience. We will never cut corners to lower costs or scale faster. The Bilona method takes time. We are fine with that.
Transparency over claims. We do not ask you to take our word for it. Our lab reports speak for themselves.
Heritage over hype. Traditional Indian food wisdom has sustained generations. We are here to preserve it, not reinvent it.
Farmers first. The people who raise our animals and tend our land are partners, not suppliers. Their livelihoods matter to us.
Why It Matters for You
When you choose GHRAAM, you are not just buying ghee. You are choosing food made with intention — sourced ethically, crafted traditionally, and verified scientifically.
Whether you use it for daily cooking, Ayurvedic rituals, or as a thoughtful gift, every jar carries the full weight of this commitment.
Welcome to GHRAAM. Taste the difference that doing things right makes.