Frequently Asked Questions

We are a manufacturer. We make aluminium utensils in-house at our own unit in Jagadhri, Haryana, and we have done so since 1957. We are ISO 9001:2015 certified.

Yes. Most of our business is wholesale. We supply distributors, dealers and commercial kitchens in bulk across India, and we can plan regular repeat supply once we know your sizes and quantities.

Standard items are sold by the bulk lot, and minimums depend on the product and size. Custom work carries its own minimum. Send us your list and we will confirm the minimum and price for each item.

Send your product list and quantities through our contact page or on WhatsApp, or call us. We will reply with a quote, available sizes and delivery details.

We are expanding our dealer network. Use the Become a Distributor page to tell us your area and business, and our team will get in touch to discuss terms.

Yes. We export to markets including Nepal, Bangladesh, Sri Lanka, Bhutan, UAE, Oman, Kenya, Tanzania, Uganda, Ethiopia and Egypt. Tell us your port and quantity and we will quote accordingly. See our export markets.

Most products can be made to custom sizes, gauges and specifications. Share a drawing, a sample or the dimensions you need and we will tell you what is possible and the minimum quantity for a custom run.

Aluminium milk cans, topes and handis, kadais, momo steamers, patila and bhagona, stock pots, buckets, trays, cake moulds, tawas, kettles and traditional vessels, for both domestic and heavy commercial use. Browse the full range on our products page.

Gauge is the thickness of the metal. Heavier gauge resists denting, pitting and warping, cooks more evenly and lasts far longer. For commercial use we recommend buying the heaviest gauge your budget allows, because it costs less over the life of the vessel.

Yes. We use food-grade aluminium and finish every vessel under quality control. For long cooking of very acidic food we can advise on hard-anodised or alternative options.

For water, milk, rice, frying and non-acidic cooking, aluminium is safe and sits well within WHO limits. The one caveat is long, slow cooking of very sour food in bare, thin, pitted aluminium. Choose heavy gauge, keep the vessel in good condition, and use a lined or steel pot for long sour curries. We cover this in detail on the blog.

Clean with a soft scrub rather than harsh steel wool, which gouges the surface. Let the natural grey layer build up, as it is protective. Do not store salty or sour food in aluminium overnight, and retire any vessel that is deeply pitted, cracked or badly warped.