Faqs | Supriya Pindi Vantalu and Pickles
1. What is Supriya Pindi Vantalu and Pickles?
Supriya Pindi Vantalu and Pickles is a brand specializing in authentic Telangana dishes, snacks, and pickles, offering a wide range of traditional Telugu recipes. From savory curries to tangy pickles, Supriya delivers homemade flavors straight to your table.
2. What types of products do you offer?
We offer a variety of Telangana specialties, including:
- Telangana Pindi Vantalu like Sakinalu, Garijalu, and Ariselu
- Curries such as Gongura Mutton, Kodi Kura, and Pappu Charu
- Pickles like Avakaya, Gongura Pachadi, and Nimmakaya Uragaya
- Traditional sweets and snacks
3. Are your products homemade?
Yes, all our products are prepared using authentic recipes passed down through generations. We ensure a homemade touch by using fresh ingredients and traditional cooking methods.
4. Do you use preservatives in your pickles and foods?
We avoid artificial preservatives wherever possible. Our pickles are made using natural preservation techniques like oil and spices, ensuring both taste and quality.
5. Where are your products sourced from?
All ingredients are sourced locally from Telangana, supporting regional farmers and ensuring freshness and authenticity.
6. Can I customize spice levels in curries or pickles?
Yes, we offer customization for spice levels to suit your taste preferences. Simply mention your requirements while placing the order.
7. Do you ship outside Telangana or internationally?
Yes, we offer nationwide shipping across India and international delivery to select countries. Check our delivery options during checkout.
8. How do I store Supriya Pindi Vantalu and Pickles?
- Store Pindi Vantalu like snacks in an airtight container to maintain crispness.
- Keep pickles in a cool, dry place, ensuring they are always covered with oil.
- Refrigerate fresh curries if not consumed immediately.
9. What is the shelf life of your products?
- Snacks like Sakinalu and Ariselu last up to 30 days when stored properly.
- Pickles have a shelf life of 6-12 months.
- Curries are best consumed fresh but can be refrigerated for up to 2 days.
10. Do you offer bulk orders for events and festivals?
Yes, we cater to bulk orders for festivals, weddings, and special occasions. Contact us directly for customized packages.
11. What are the payment options available?
We accept multiple payment methods, including UPI, credit/debit cards, net banking, and cash on delivery for select locations.
12. Why should I choose Supriya Telangana Foods?
Supriya Telangana Foods is committed to delivering authentic, high-quality, and delicious Telangana dishes made with care and traditional expertise. Our focus is on preserving cultural heritage through food.
13. Do you offer any discounts or promotions?
We frequently provide discounts and special offers, especially during festivals. Subscribe to our newsletter or follow us on social media to stay updated.
14. How can I place an order?
You can order online through our website, WhatsApp, or call our customer service. For detailed instructions, visit the How to Order section of our website.
15. Can I gift your products?
Absolutely! Our products make perfect gifts for festivals, housewarming parties, and other occasions. We also provide custom packaging for gifting.
16. Do you provide nutritional information?
Yes, we provide detailed nutritional information for each product on its packaging and our website.
17. Are your products vegetarian?
We offer both vegetarian and non-vegetarian products. Each product is clearly labeled for your convenience.
18. Can I provide feedback or suggestions?
We value your feedback! Feel free to reach out to us via email or our contact form on the website.
19. Are your recipes unique to Supriya?
Our recipes are crafted based on traditional Telangana culinary practices, making them both unique and authentic to the region.
20. How do I contact customer support?
You can contact us via phone, email, or WhatsApp at 7386656595 for any queries or assistance. Our customer support team is always ready to help.
