Native to Chengalpattu
A dwarf breed adapted to the local landscape and climate — a cultural value and local tradition worth protecting.
Reviving tradition & health
Kanchipuram Kuttai
The indigenous dwarf cow of Chengalpattu — offering medicinal benefits and cultural enrichment, while promoting sustainability through local collaboration.
Our agropastoral cattle
Village cattle that walk, graze, and live the way nature intended.
Our cattle are from the village areas and usually walk 3 to 5 kms per day, consuming grass, corn, hay and other natural edibles.
3–5 kmwalked freely
every day
every day
100%natural forage —
grass, corn & hay
grass, corn & hay
Kanchi Kuttai & our focus
A native breed worth preserving
Kanchi Kuttai are dwarf cows native to Chengalpattu. Local breeds flourish in certain landscapes due to climate and compatibility — becoming a cultural value and a living tradition. The people who live alongside them grow accustomed to milk and dairy that fits their gut and gastronomy.
Gut-friendly dairy
Milk and dairy products suited to the gut and gastronomy of the communities who have lived with these cattle for generations.
Medicinal value
Certain breeds yield dairy with medicinal value — key ingredients in Siddha and Ayurveda medicine.
We work with Self-Help Groups (SHGs) of surrounding villages to rear these cattle and source their milk and dung — sustaining both the breed and the local community.
Made the traditional way
Ghee from the Indian churner
மத்து கொண்டு செய்யும் நெய்Our ghee is made by heating and curdling milk in the traditional way, then churning with the Indian churner — மத்து / Bilona.
1
Heating
சூடாக்குதல்2
Curdling
தயிராக்குதல்3
Churning
மத்து / BilonaWe don't extend shelf life with preservatives or cooling. Fresh milk, curd, butter and ghee are made from Kanchi Kuttai cows — milk procured from village people daily and processed the same day using traditional methods.
No preservatives · No cooling · Made fresh, every day