OUR STORY

In a quiet corner of Mahe, Kerala, a young homemaker named Rita Ramdas once learned the art of pickle-making—not for fame or business, but for her home. Inspired by her husband, V.K. Ramdas, she began crafting bold, unconventional pickles using her own hand-ground masalas—featuring ingredients like green mussels, prawns, sardines, buffalo meat, and more.

For decades, her pickles remained a family secret—made in small batches, shared with relatives, and cooked purely for love.

But years later, in the middle of a lockdown and a collapsing health startup, her grandson stood at a crossroads. That’s when he turned to what mattered—family, food, and the roots that never left him.

He launched Tai Tales Recipes, not as a business move, but as a revival—a way to carry forward a story that deserved to be told. Named in honour of Vuyi Ti Tai, Rita’s mother of Vietnamese origin, from whom she was separated as a child, the brand is built on memory, legacy, and bold flavour.

Each batch is still made in limited quantity—just 20–30 kg at a time—packed in 250g glass jars with metal lids, and shipped across India. No shortcuts. No artificial gloss. Just what was always meant to be shared.