Gramiyaa

01/10/2026

A little more Olive. A lot more easy. 🫒

Say hello to Gramiyaa Extra Virgin Olive Oil ; now in a 500ml squeeze pack.

Made for toast, salads, pastas, dipping, finishing ; and all the little “just one more squeeze” moments in between.
Less mess. Easier pouring. Better control.

The world’s favourite way to use olive oil has officially entered the chat.

Happy Olive October. 💚🫒

Meet your new squeeze.

New Launch

24/09/2026

Meet the newest member of the Gramiyaa family — Wood Cold Pressed Sunflower Oil.
Made from Karnataka-grown sunflower seeds, with a naturally neutral flavour that’s made for everyday cooking.
For your dosas. Your pakodas. Your curries. Your questionable 11pm frying decisions.
Basically, your everyday oil just got a little sunnier.

Sunflower Oil by Gramiyaa. Now making its way to your kitchen. 💛

24/09/2026

18/09/2026

To Sadhya or not to Sadhya.
The answer was obvious. 🥥🌼
On 26th August, we found ourselves at The Conservatory, part of Courtyard, for an Onam Sadhya with Chef Akash ; and honestly, some collaborations just make sense.
This one started with a simple question:
“Would you be interested in an Onam Sadhya?

We didn't have to think twice.
Because a Sadhya is never just a meal. It's a memory, served on a banana leaf. It’s rice, rasam, avial, payasam and a dozen little things that somehow taste like someone's childhood.
Chef Akash built the menu from his own memories ; the food he grew up eating, the dishes he remembered from home, even the snacks he used to sneak from the kitchen while everything was still being made.

Our part was quieter.
Gramiyaa's cold-pressed oils were simply part of the cooking doing what a good cooking oil should: letting the food, the flavour and the memories take centre stage.
And then there was the Conservatory.
62 people. Banana leaves laid out together. Two sittings. No plated courses. No rush.

Just people eating, talking, passing food around and going back for seconds. And thirds. (As one should.)
What we loved most was that it never felt like a brand activation with a meal attached.
It felt like a meal at first.
Akash brought the memories.
The Conservatory brought the space.
We brought the oil. And somewhere between all three, we got a Sadhya worth remembering.

We’re incredibly happy to have been part of it and always thrilled to find our way into food experiences that feel this much like home.
Belt off. Sadhya on. 🌼

17/09/2026

Freshly extruded pasta, in fewer than 30 minutes.
One good olive oil.

We handed our Extra Virgin Olive Oil to Chef Shachi at Book A Table and asked her to cook whatever came to mind.

She went with fresh fettuccine and a pomodoro sauce simple, no shortcuts, finished with a generous pour of Gramiyaa EVOO. 🍝

Sometimes the best recipes don't need much. Just good ingredients, done right.

Watch her put it together, start to finish, in under 30 minutes.

Would you try this one at home?

10/09/2026

Most olive oil has a backstory. This one has a postcode. 🫒
Single origin. Tunisia. Chemlali olives.
No mystery blend. No guessing where it came from.
No mystery origins. Just an oil you can actually trace back to where it began.
Watch till the end. Your oil aisle just got a little less confusing.

01/09/2026

There’s a reason Sibi is so particular about the oil.
And no, it’s not because he enjoys making everyone’s life harder. 😅

He likes knowing exactly what happens between a groundnut entering the mill and a pack leaving it.
So we took you behind the scenes to see what he sees ; the nuts, the pressing, the filtering, the testing, the packing… all under one roof.
Because when you make the oil yourself, “trust us” isn’t really the point.
You can just show people.

This is what goes into making Gramiyaa. And why Sibi is particular, so you don’t have to be. 💚

27/08/2026

Our first Onam in our new home.

We started with a little pooja for the new space, a moment to pause, be grateful, and wish for all the good things we hope to build here.

Then came the important business: the Pookalam.

Our Operations team was up bright and early at KR Flower Market, bringing back flowers by the armful because apparently, a few flowers was never going to be enough.

Soon, everyone was involved. Picking, arranging, rearranging, debating colours (there were opinions), and watching a little patch of flowers slowly come together.

Then came the sarees, mundus, pattu pavadas and, of course, the photographs.

And finally, Sadhya.

Indian Coffee House brought the feast. We brought the appetite.

A very long banana leaf, a very full table and a team that suddenly had room for just one more serving.

Somewhere between the flowers, the food and all of us being together, our new office started feeling a little more like home.

Our first Onam here.
Hopefully, the first of many.