Umesh Pratap Verma grew up watching his grandmother churn butter at sunrise. Years later, he couldn't find a single supermarket ghee, even 'A2 desi' ones, that tasted the way hers did. Anvayapure is the answer. He oversees the Sahiwal herd at Ma Sumitra Devi Goshala in Uttar Pradesh, the daily Bilona schedule, the wood-ghani oil press, and the lab partnerships that publish our reports openly. He writes about provenance, tradition, and the slow economics of doing things right.
Credentials
- ✦ Founder, Anvayapure
- ✦ Custodian, Ma Sumitra Devi Goshala
Areas of expertise
Articles by Umesh
How to Use Ghee in Festival Sweets
Grainy, slow-cooked ghee behaves differently in mithai. When to melt it, when to add the sugar, how to tell a halwa is properly roasted, and how much to buy.
Our ProcessKachi Ghani Mustard Oil Price, Explained
The arithmetic behind a litre of slow-pressed mustard oil. Seed, press time, the lab bill, and why a cheap litre cannot be what its label says.
Health & WellnessA2 Ghee vs Regular Ghee: Is A2 Desi Ghee Better?
Is A2 desi ghee better than regular ghee? The difference is the breed of cow and the protein in her milk. Whether that matters to you depends on things worth knowing first.