Now enrollingWinter 2026–27 Residency · first session 5–7 December 2026
Gohona Bori pieces drying on a board
Shop · Advance booking only

The Slow Shop.

Booked before it is made.
Through the year · production windows
  1. Gohona BoriDec – Feb
  2. Kuler AcharMar – Apr
  3. Mishti Tamarind PickleMar – Apr
  4. Fried Mishti Mango PickleApr – May
  5. AamsottoMay – Jun

We make Gohona Bori in winter, Kuler Achar in spring, and mango pickles and Aamsotto in summer.

Every product is made with ingredients sourced from the Bastu farm. We tell our customers how much produce we expect, and what can be made with it.

If you book, we encourage you to come and learn the craft, or to follow the progress on our website: we post photos and short videos of the sourcing, the making, which batch is for which customer, and the preparation for dispatch.

This is slow commerce, where the joy of waiting for something handcrafted and 100% authentic far exceeds the convenience of quick deliveries.

We don’t keep shelves stacked. We don’t have an ‘add to cart’. You tell us what you want before the season, and we will make it specially for you.

Register your interest ↓
Through the year

Crafted by the Calendar

Same hands, each time.
Jar of Turiyo Foods Gohona Bori held in two handsDec – Feb

Gohona Bori

Production window: Dec – Feb. Handmade by the women of Chauddhachuli, on advance booking.
See more→
A tub of Kuler Achar: whole jujubes glossy in a dark, spiced syrupMar – Apr

Kuler Achar

Production window: Mar – Apr. Handmade by the women of Chauddhachuli, on advance booking.
See more→
Tamarind pods from the Bastu farm drying in the sun beside the pondMar – Apr

Mishti Tamarind Pickle

Production window: Mar – Apr. Handmade by the women of Chauddhachuli, on advance booking.
See more→
A jar of Fried Mishti Mango pickle with a gold lid and a Bengal folk-art labelApr – May

Fried Mishti Mango Pickle

Production window: Apr – May. Handmade by the women of Chauddhachuli, on advance booking.
See more→
A woman holds up a large round sheet of sun-dried Aamsotto in the Bastu garden, with more trays of mango pulp drying on a tableMay – Jun

Aamsotto

Production window: May – Jun. Handmade by the women of Chauddhachuli, on advance booking.
See more→
Young woman piping Gohona Bori onto drying boardsAdvance booking

How ordering Gohona Bori works

Book before the season, we make it, we dispatch it. Booked customers hear from us first the next year.
Four steps→
How ordering Gohona Bori works

Four steps, one winter.

  1. 1
    01

    Book before the season.

    Send us your quantities before the winter production window opens. We confirm what we can commit to.
  2. 2
    02

    We make it.

    Production runs November to February, weather permitting. Cold air for the batter, clear sun for the drying.
  3. 3
    03

    We pack and dispatch.

    In batches, from mid-December 2026 to the end of February 2027. Gohona Bori is fragile: by hand, within Kolkata only, in paper boxes. Pickles and other items: by courier, within India, in glass bottles. No international orders for now.
  4. 4
    04

    Next season.

    Booked customers are contacted first the following year.
How ordering Gohona Bori works, in full
The season

Why you can’t order Gohona Bori in summer.

The whole process depends on winter. Cold weather for the batter to rise, clear sun to dry the bori to the right crispness and colour. If the sky closes over, even half a day’s work is lost — soaked lentil paste cannot be stored. Production is only possible between November and February.

You can register interest at any time of year and we will contact you before the window opens.

  1. Jan: production month
  2. Feb: production month
  3. Mar: no production; register interest
  4. Apr: no production; register interest
  5. May: no production; register interest
  6. Jun: no production; register interest
  7. Jul: no production; register interest
  8. Aug: no production; register interest
  9. Sep: no production; register interest
  10. Oct: no production; register interest
  11. Nov: production month
  12. Dec: production month
Made: November to February, weather permitting Register interest any time
Booking

Tell us what you would like.

Name the product and the quantity, and where it should go. Nothing is charged here: we write back before the season starts to confirm quantities and dispatch.

Register your interest

Or write to us at m@projectsolitude.in or call +91 62936 05675.

As great flavours maintain a better schedule than you.