Since 1932

The best ghee in your kitchen!

Made the way it has been made for ninety-four years — pure cow butter, a slow flame, and patience. Slow goodness, naturally.

Explore our ghee Find a store

94years of tradition
✓Agmark graded
30K+stores in India

Hands holding a jar of Nambisan’s Pure Cow Ghee with a spoonful of golden, granular ghee

Slow goodness, naturallySince 1932The True Indian GheeSweet, not sugaryPowered by the H.E.A.R.T PromiseSlow goodness, naturallySince 1932The True Indian GheeSweet, not sugaryPowered by the H.E.A.R.T PromiseSlow goodness, naturallySince 1932The True Indian GheeSweet, not sugaryPowered by the H.E.A.R.T PromiseSlow goodness, naturallySince 1932The True Indian GheeSweet, not sugaryPowered by the H.E.A.R.T Promise

We are different

Meet the jars

Two products, one promise. Each is made to a recipe we would serve at our own table, and labelled with exactly what is inside.

Ghee

Pure Cow Ghee

Pure cow butter from the milk belt of South India, simmered slowly for its grain and aroma.

Honey

Wildflower Honey

Sweet, not sugary. Nothing added.

1932

The year Mr. M.K. Nambisan began the D.V. Dairy Farm.

Seen on TV

A family meal with a jar of Nambisan’s on the table

A name families remember

Nambisan’s brings to mind the fondest moments a family spends together, festival after festival.

Find a store

30,000+ shops across India and partners in six Gulf markets.

The slow way

There is only one way to make ghee

Scroll on — the picture follows the jar from butter to your table.

A bowl of golden ghee with fresh flowers on a cloth

Golden ghee pouring from a spoon into a brass vessel

A spoonful of granular ghee lifted from the jar

A sealed jar of Nambisan’s Pure Cow Ghee

01
Butter from the milk belt
It starts with the best of the dairy produce from the milk belt of South India — pure cow butter, and nothing else.
02
A slow, gentle flame
The butter is heated gently over a slow flame and left to simmer — four days from butter to jar — until the milk solids turn gold and the aroma fills the room.
03
The grain forms itself
Filtered and left to cool at its own pace, the ghee settles into the fine, natural grain that tells you it was never rushed.
04
Checked, packed, yours
Tasted and tested at our Perundurai plant, then sealed with a batch number and best-before date — ready for your table.

200 ml

Pick your jar

A size for every kitchen

From a 50 ml jar by the stove to a 15 litre tin for the sweet shop down the road — every pack holds exactly the same goodness.

Our most-loved jar, and the one that won the IndiaStar Award for its pack.

Find it near you Bulk and trade packs

In the kitchen

For every dish you cook

Nambisan’s Ghee enhances the taste of every dish. Swipe for a few of our favourites.

Everyday

Hot rice & dhal

A spoonful over steaming rice is the oldest comfort food there is.

Tempering

The perfect tadka

Mustard, cumin and curry leaves crackling in hot ghee — then straight over sambar or dal.

Roasting

Ghee roast dosa

Crisp edges, golden centre, and the aroma that brings everyone to the kitchen.

Breakfast

Toast, dosa & curd

Spread it on bread as a wholesome alternative to jam, or drizzle it over thick curd.

Warm drinks

Lemon, tea & milk

Stir into warm water with lemon, or into tea once it’s off the boil, in place of sugar.

Since 1932

The Story of Just 94 Years

Swipe through the moments that made the name — from a dairy farm in 1932 to kitchens across the Gulf.

1932

Mr. M.K. Nambisan starts the Nambisan’s D.V. Dairy Farm

The partnership firm builds its name slowly and steadily, and establishes itself as a pioneer in quality dairy products.

1964

Nambisan’s Dairy Pvt. Ltd. is incorporated

The new company takes over the partnership firm. Over the decades it grows to more than 30,000 retail outlets and nearly three hundred distributors across South India, with around 4,000 outlets outside India.

2000

The Board is reconstituted

A new Board brings a radical change in the sales pattern and strengthens the brand through campaigns on television, digital media and radio.

2015

A new ghee pack, designed in Italy

The refreshed pack goes on to win the IndiaStar Award for the best packaging in India.

2016

A state-of-the-art ghee plant

Our plant at the SIPCOT Industrial Growth Centre, Perundurai, designed in Europe, is commissioned. The same year, exports of ghee to the Middle East begin.

Inside the Nambisan’s ghee plant at Perundurai

2020

Nambisan’s Wildflower Honey is launched

The second product to carry the name, made to the same promise: sweet, not sugary, and nothing added.

Nambisan’s Wildflower Honey with a jar of ghee

Today

From Erode to the Gulf

Nambisan’s is on shelves across India and the Andamans, and in the UAE, Saudi Arabia, Bahrain, Kuwait, Oman and Qatar — still made the slow way.

Flags of the six GCC markets Nambisan’s serves

94Years of unbroken tradition

30,000+Retail outlets across India

300Distributors in India, near enough

4,000+Outlets beyond India

Nambisan’s Products

Powered by the H.E.A.R.T Promise

Five principles guide everything we make, from the first churn of butter to the words on the jar. Together they describe one idea: the way it was truly meant to be.

Heritage

The traditional Indian way of making — the method the family has kept since 1932.

Efficiency

Technology enables the efficient processes that drive the system, so tradition reaches more homes without shortcuts.

Aroma

Wafting with natural aroma — the clearest sign that the butter was given the time it needed.

Real

Free from synthetic additives, unadulterated. Completely natural.

Time

Unrushed, allowing nature to do its work.