A legacy of taste since 1938.

In Gujarat, farsan is a craft, and in Vadodara, Jagdish is the name that defines it. What began in a small house in 1938 has grown across four generations into one of India's most loved savoury institutions, famous for its soft bhakharwadi, lilo chevdo, fulwadi and the aptly named Vadodara Mix.

Everything is pure vegetarian, freshly made and free of preservatives, with traditional lines made in groundnut oil alongside newer ranges. People visit the shops the moment they land in the city and ship boxes home from them. Bringing Jagdish to Australia means bringing the genuine article, with the same recipes and the same standards.