Better.

So thrilled to get a chance to speak at the Jack Start 2023 - a day long event organized by the to help smallholder farmers and nano-entrepreneurs realize the potential of this mighty fruit that grows all over the lovely, hilly state of Meghalaya. A huge thanks to the Directorate of Food Processing for planning these knowledge sharing sessions and for giving me the opportunity to share the stage with the esteemed functionaries from the GoM and the OG jackfruit man of India, Mr. Subhash Koroth from Artocarpus Foods.

Excited to try out the several jackfruit based goodies that were on offer, but no prizes for guessing which one we’re most excited about 🍷🍈

Decided to ride the AI wave to try generating product shots for our upcoming product launch(es)…. If there any photographers reading this, please reach out, you are truly irreplaceable, least of all by an algorithm, no matter how good it may be 😅

Some prizes for guessing what our next product is? Is it a samosa, a vol-au-vent or a dumpling? Who knows? Definitely not Midjourney.

This AI-generated image of nuggets being harvested is a part of the ‘A World Where Everything is Grown, Not Made!’ series created by reddit user u/futurewham using the coolest new toy on the block, Midjourney.

If there is an embedded commentary on the evils of hyper processed foods, it is lost on us. But if there is a point to be made on how our nuggets are so healthy that they might as well have grown out from the soil of this Earth, then that’s an angle we’re here for 🫡

Full credits to the prompt magicians.

Summer is officially here and so is a fresh batch of jackfruit. You could indulge in the summertime vibes with fruity, and very popular, might we add, sweet fruit. Or you can keep the party going all year long with Eat With Better’s versatile jackfruit - as a nugget, samosa, or a simply stunning ingredient to create some art with.

While you might have to wait until the summer to enjoy the fruit, never forget that nuggets and samosas and tender jackfruit shreds & chunks are delivered to your doorstep in less than 24 hours. This truly is jackfruit without the hassle.

And if you're anything like us, you need no excuse at all 🤤

We really struggled to connect Valentine's Day to anything at all related to jackfruit so unfortunately we won't be doing a V-Day discount this year. Or any year, ever.

But to thank you for your continuous love & support, we're giving an automatic 10% discount on all orders above ₹595/-

Shop from the link in bio 🔗

Just a close up of the cross section of the WORLD’S FIRST jackfruit samosa! We bandy around that phrase a lot and although it might seem like we are deadly serious about it, we’re only half kidding because delusional as we may seem sometimes, we are well aware that nobody in the US of A and other non samosa eating countries is jumping to stuff their samosas with jackfruit. Not yet, anyway.

But that’s only until they try the better jackfruit kheema samosa, because we promise you that this is unlike samosa you have ever eaten before! And this is our promise, that much like flamin’ hot cheeto, no one can eat just one! And by that we mean one BOX, which is 12 samosas.

Maybe you've already tried our Juggets & Jamosas, or maybe you're still jackfruit curious, itching to get your hands on them and see what the (good & bad) hype is all about. Either way, we want to help!

We know you're a busy person, so we've made it easy for you to make your own decision about our products.

Here's some genuine customer feedback to guide you in the right direction. Read on. M

2022 over and out✌🏻

Now that our chunks are back in stock, we HAVE to share a recipe that makes BEST use of these juicy jackfruit bits by simmering them in a creamy tangy coconut milk base.

Recipe for this Malabar Thenga pal curry from one of our longest, loyalest supporters

Here’s the recipe:
We've been meaning to share a jackfruit chunks recipe with you all, but we've never had the chance. Part of the reason is also that we ran out of them quite soon after we launched. But we're now making up for it- we finally have our chunks back in stock and 's comforting curry recipe that's also so simple, it's great for feeding a crowd.

You'd need:
Jackfruit chunks 500 gms
Thick coconut milk 1 cup
Water 1 cup
Kashmiri chilli powder-1.5 tsp
Turmeric powder 1/4 tsp
Green chillies slit 2
Salt
Ginger slivered 1”
Curry leaves 1 sprig
Raw mango peeled and cubed 1/4 cup

For the seasoning:
Coconut oil 1 Tbsp
Mustard seeds 1/2 tsp
Methi seeds 1/4 tsp
Curry leaves

Recipe:
- Mix the thick coconut milk, Kashmiri chilli powder, turmeric, salt, ginger, curry leaves, and cubed mango in an earthen pot. Mix well so that no lumps remain.
- Add water for the curry along with one tablespoon of coconut oil. Mix well and boil on medium heat.
- Once this gets boiled well, add jackfruit chunks & green chillies. cover & cook well.
- Top it with curry leaves and keep it aside.
- Heat one tablespoon of coconut oil. - Crack mustard seeds. Add in Methi seeds and pour into the curry.
- Serve with steamed rice.

Meet Raashi. The face (hands) behind designing the posts you see on our feed as well as featuring on our vibrant new boxes of snacks, two seemingly disparate roles she delivers with aplomb.

Given Raashi isn’t a routine hand-model, how did her digits feature on our design?

When we realized we needed a pair of hands for our pack designs, we didn’t (couldn’t $$$) exactly splurge, and a quick look around the table identified the most ideal pair of hands, which brings us to why assembling a team with the right combination of hustle and quite literally all-hands-on-deck is part of making a business successful (hopefully?).

Why make it just like meat when jackfruit tastes this good?💭

We’ve said it before, and we will say it again - Jackfruit is not a plant-based meat substitute! 🤠

Although we ourselves have been guilty of employing that misnomer for it in the past 🙊, a few months ago we decided to correct course and embrace jackfruit for what it is.

An incredibly delicious, versatile and drought-resistant fruit👌. Find us some livestock that can live without water, we’ll wait, and keep waiting. Maybe it’s time we start calling meat animal-based-jackfruit?🤪

Jokings aside, the #1 reason why we’ve dedicated an entire panel on our precious packaging to make this declaration, is because the vision we have for jackfruit is to introduce it in your life as an alternative to your standard vegetarian frozen foods, a section in the supermarket that is utterly dominated by potatoes in shapes that are honestly quite silly at this point🙄

Did we intentionally leverage jackfruit’s sinewy texture to make it taste like meat? Maybe. Did we intend to make it taste this good? You bet we did 😏

Ever wondered what the inside of a Jugget looks like? Well, wonder no more, for this post here is intended to address exactly that!

To allay a lot of people’s fears, it is not yellow. And it does not stink. And that is because we do not use even slightly ripe jackfruit which is unfortunately the prima facie association that most people have with the word ‘jackfruit’. Just like the jack of all trades, this fruit is the jack of all textures and the chewy, sinewy, brown texture you see above is 100% jackfruit - no added soya, not extruded with millets and definitely not the ripe, fruity version of it.

It’s safe to say that the tender jackfruit nugget looks nothing like the raw material used to make it (swipe right for a comparison image) but it’s not too far from that version of itself either. While there is some degree of processing involved to take jack from a fruit to a nugget, the bulk of it isn’t much more than a simple mechanical process called emulsification which binds together the jackfruit and the peppery seasoning and some oil, and this process is what we can thank for the fantastic structural and textural integrity of these nuggets.

So just in case you’ve ever been up at night thinking about the texture and structural integrity of jackfruit based nuggets, we have the answer for you - in the link in our bio 🫶🏻

It’s been a couple of weeks since we launched the Juggets™️ and Jackmosas (still testing out names for this one), so we thought we’d share some things that people have to say about the new products. In the spirit of full disclosure, we must tell you that the feedback here is from friends, family, paying customers, and just people we sent our products to get honest feedback. 

If you see yourself here, we thank you from the bottom of our hearts for taking the time out to let us know what you genuinely thought about these products, and a special thank you to and for the honour of adding our products to your instagram grid, we appreciate you 🙌

It’s a public holiday, and it’s time for another round of never have I ever - inviting all content creators, social media managers, influencers, brand managers etc to play on. This edition is about the funny games we play with ourselves as an attempt to understand the almighty algorithm. Spoiler alert: it’s not possible ❌

Let us know how many shots you took! We got almost all, but not all. There are some lines that must not be crossed, and doing an Instagram dance reel to sell ready to cook tender jackfruit is one of those big, red lines.

In case you didn’t know this, we’re not ALL about the jackfruit. We also dabble in the blue ocean of gourmet chili oils, something you could be forgiven for not knowing, because quite frankly we do a terrible job of making this little fact known.

What do we do? We make the Salsa Macha! No, it isn’t a Bangalore boy asking his friend to pass the salsa, macha. It’s a Mexicon chili oil that’s been named ‘The Most Valuable Condiment of 2020’, by none other than the New York Times. Originated in Veracruz, Mexico, gained prominence in NYC, manufactured and bottled in India by yours truly, only. No seriously, look it up.

Made with 4 types of chilis, fried garlic, caramelised shallots and toasty peanuts and sesame seeds this condiment is extremely versatile and adds depth to EVERYTHING it touches.

Vivid and vibrant. Feisty and flavourful. Magical, and majestic.

This is Salsa Macha. Selling on our website for ₹175 only. Or, included with the Better Jackfruit Sampler Pack. 

📸:

🚨PSA: Spice Alert 🚨

This is a targeted post. Targeted to all of you who think can handle your spices like a champ. You’re probably saying that because you haven’t encountered our Jackfruit Chettinad. Manufactured by the fine folks at .in our Chettinad gravy mix is loaded with the finest (read: hottest) pepper from Kerala along with a bouquet of some fine spices from the Indian peninsula, such as star anise, kalpasi (stone flower), and other freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric, and tamarind.

All of that sounds great, but just in case you’re still confident you can handle it, here’s some things you should know about what you’re getting into.

If our jackfruit chettinad was on a restaurant menu, it would have a 🌶🌶🌶🌶 rating (on a scale of 3).

If this mix was on the Scoville scale, it would be perched squarely between Habaneros (350,000 SHU) and Bhut Jalokia (1 million+).

If you’re planning to eat this, make sure you do it in a private setting - unless you are willing to cry at a restaurant. Will they be tears of anger, or tears of joy, you tell us!

But if you fall in the majority of people who like spicy food but at the same time don’t like setting their innards on fire, we would suggest blunting the sharp spice levels of the chettinad with some cream, curd, or coconut milk. You will thank us later! 

And regardless of your spice tolerance levels, if you haven’t had the chance to try out the jackfruit chettinad yet, use code BETTERFAM to get a surprise % discount on your entire order! You can thank us later x2 🙏🏻

OMG! OMG!! OMG!!! 🥰

Your favourite backyard fruit is now in a Netflix show.

Jk…😂 but maybe not for long. Watch this space🤐

Until then, enjoy this explainer on our favourite fruit from

🌟 THE JACKFRUIT PROJECT! 🌟

In case you didn't know, we love jackfruit. We really do. So when we spoke to nice folks at .co , an initiative whose objective is to treasure family recipes of yore using native ingredients, it was an obvious next step to collaborate and come up with The Jackfruit Project! 

This is the second instalment in The Legume Project series that is a partnership between .co and . While the first instalment of this quarterly series focused on rajma, the second one is all about our favourite fruit. Though technically not a legume, the jackfruit does deserve its own edit, owing to its many eccentricities - appearance, size, sturdiness against the elements, and its versatility.

In this long format magazine (yes, it's physical and not an e-zine), we explore memories, anecdotes and recipes using this tremendous ingredient.

Contributors include . Illustrations by

Now available to buy from the link in bio!

Before Instagram completes its highly unpopular and unwelcome metamorphosis into TikTok, here’s us holding on to the good old days by sharing some text heavy, plain and simple photo based posts. And what a topic to choose to write this post on, jackfruit sap - only the worst part about this wonder fruit!

We picked up this 3.6kg boy from our recent excursion to the Vashi APMC to find new suppliers for our now sold out jackfruit chunks (we told you we’re working on bringing them back!) so of course we used this as an opportunity to remind ourselves what purpose we serve in your life, and that is bringing you jackfruit without the hassle. And having just dealt with a semi-unripe jackfruit, we can confirm once again that the blame for said hassle can be pointed squarely at the gum that just won’t quit. That being said, if there was no gum/sap in jackfruit, we’re not sure what purpose we would solve.. so thank you for existing but do know that we still hate you🫠

Pro-tip for those who are still reading: If you ever risk cleaning a jackfruit on your own and you get some of this deadly substance on your skin, you should immediately do two things:

1. Generously scrub coconut oil over the affected area

2. Visit our website and get some hassle free jackfruit stat 🫡

Little Miss hopped-on-this-trend before it gets overdone, which will probably be by this evening. Everyone has that one friend who is at least one of these little misses. Especially that one person who won't stop going on about avocados and how the Haas avocado cartel is destroying live rural Mexico. Speaking of Mexico, tag yourself in the comments if you are guilty of bulk purchasing Salsa Macha, our trademark Mexican chili oil. Tag yourselves - we want you to feel seen 🙃🤗

He’s a 6 but he’s vegan 😉🌿

You can always rely on us to bring you news, hot off the press

Happy birthday to us🥂

Join us for a little party we’re throwing on the website. Get a 35% off by using the code HBDJACK till June 25th.

PS our only birthday wish
It’s high time we need a jackfruit emoji 🥲 Don’t you agree?

The jackfruit of our eyes 🤩

What would you do if you were this woman?
Option A: change your colleagues👾
Option B: change your jackfruit🥲

We’re a simple people, we have simple needs. Let us know in the comments what makes YOU happy?