It all started with a simple craving — not for success, but for real food.

In his second year of B.Tech, a young student from Haryana found hostel food lacking the taste, nourishment, and love he had grown up with. Back home, ghee wasn’t just food — it was a way of life. Every meal in his village was touched with the golden essence of desi cow ghee, lovingly churned the traditional way.

That taste stayed with him.

During a summer break, driven by both nostalgia and purpose, he shared an idea with two close friends:

“Why not bring back real, pure ghee — and share it with the world?”

They didn’t wait for funding or parental support. Instead, they pooled in their savings, spent months researching the right practices, and built something from scratch — with heart, hustle, and hope.

They partnered with local gaushalas and women from nearby villages, choosing only milk from indigenous desi cows and using the age-old Bilona method — hand-churning curd, slow-cooking over wood fire, and preparing ghee in small, pure, and powerful batches.

Thus, Savaria The Doodhwala was born — not just as a business, but as a movement to deliver real nutrition to modern kitchens, empower rural women, and support cow shelters.

Every jar of Savaria Ghee is more than food — it’s a return to roots, a tribute to tradition, and a spoonful of goodness for your health and heart.