Our story

Indian OG began the way most good things do: hungry, in a home kitchen, wanting something with a bit more life in it. We grew up on Indian food: the crackle of mustard seeds in hot oil, curry leaves going fragrant, the deep warmth of chilli that’s about flavour, not just fire.

Then life happened in Australia. New city, new routines, new fridge full of eggs, bread, noodles and whatever’s on special. The spice we loved didn’t always fit the quick meals we were actually cooking, so we started making a chilli oil that did. Something you could spoon onto a fried egg on a Tuesday, stir through two-minute noodles, or drag a hot chip through and feel a little bit sorted.

We make it in small batches, because that’s how you keep flavour honest. We test it on real food, not in a lab. And we’re still tinkering (a new blend here, a curry-leaf experiment there) because half the fun is chasing the next “oh, that’s good”.

No ancient secret recipes. No corporate gloss. Just Indian-inspired chilli oil, made with an Aussie heart, for the way we eat now. Big flavour. No fuss.