Delivered daily
A2 Desi Cow Milk
Full-cream milk from native Gir and Sahiwal cows. Bottled in glass and at your door before breakfast.
- 500 ml₹60
- 750 ml₹85
- 1 L₹110
Farm-fresh in Kolkata
Milk from native Gir and Sahiwal cows, bottled in glass and at your door each morning. Ghee made the slow, old way, from curd churned with a wooden bilona.
The Hamba range
We keep the range small so we can keep it honest. Desi cow milk, and the ghee that only good milk can make.
Delivered daily
Full-cream milk from native Gir and Sahiwal cows. Bottled in glass and at your door before breakfast.
Small-batch
Curd hand-churned the bilona way, then slow-cooked over a low flame into grainy, golden ghee.
Know your milk
Cow's milk carries a protein called beta-casein, which comes in two common forms, A1 and A2. Which one a cow gives depends on her breed.
Native Indian breeds such as Gir and Sahiwal naturally give milk with A2 beta-casein, the milk Indian homes drank for generations. Many crossbred and exotic dairy breeds give A1, or a mix of both.
Hamba milk comes from desi cows only. Nothing is blended in, and nothing is taken out except what the calf needs first.
Meet our Gir & Sahiwal cowsFarm to doorstep
Our Gir and Sahiwal cows are milked early, after their calves have had their share.
Milk is filtered and chilled quickly to lock in freshness. No powder, no preservatives.
Filled into sterilised glass bottles that keep the taste clean and plastic-free.
Delivered across Kolkata through Haaat, ready before breakfast.
The bilona method
Most ghee is boiled out of cream. Ours starts as curd, the way it has been made in Indian kitchens for centuries. It is slower, needs far more milk and can't be rushed. You can taste the difference.
~25–30 L of A2 milk go into every kilo of Hamba bilona ghee
Shop bilona gheeWhole A2 milk is gently boiled and cooled.
Cultured overnight into thick, fresh dahi.
Churned with a wooden bilona until the makkhan rises.
The makkhan is simmered on a low flame until golden.
Strained and filled warm into jars, grainy and fragrant.
Glass doesn't hold on to smells or flavours, so the milk tastes just like milk. It keeps cold longer, and every bottle comes back to be cleaned, sterilised and refilled. That means fewer plastic pouches in Kolkata's landfills, and fresher milk on your table.
Rinse the empty bottle and keep it out. We collect it with your next delivery.
हंबा
Hambaa is the call of a desi cow, the soft low sound every child who grew up near a gaushala knows. We named our dairy after it because everything we make begins with her: how she is fed, how she is treated, and how calm she is when she's milked.
Read our storyHow to order
Install Haaat and open the Daily section.
Search “Hamba” and pick milk or ghee in the size you want.
Buy once, or subscribe for every morning. Skip a day or pause for a holiday whenever you like.
Order by 10 PM for delivery the next morning in Kolkata.
FAQ
Yes. Hamba milk comes only from native Indian Gir and Sahiwal cows. Desi breeds like these naturally give milk with A2 beta-casein. We do not mix in milk from crossbred or exotic breeds.
Hamba is sold on the Haaat app. Open the Daily section, find Hamba on the Milk shelf, choose your size and buy once or subscribe. Order by 10 PM to get it the next morning.
We deliver across Kolkata wherever the Haaat app serves. Add your address in the app and it will tell you straight away whether your area is covered.
A2 milk comes in glass bottles of 500 ml (₹60), 750 ml (₹85), 1 L (₹110). A2 bilona ghee comes in 300 g (₹899), 500 g (₹1,399), 750 g (₹1,999), 1 kg (₹2,599).
Yes. In the Haaat app you can skip any day, change tomorrow's quantity or pause for a holiday from the calendar. Just make the change before the 10 PM cut-off.
Rinse it and keep it out for your next delivery. We collect empties, then clean, sterilise and refill them, so one bottle keeps going round instead of a plastic pouch ending up in the bin.
Bilona ghee is made from curd, not cream. Whole milk is set into curd and churned with a wooden bilona to separate the makkhan (white butter), which is then slowly heated into ghee. It takes far more milk than ordinary ghee and gives a grainy texture and a deep, nutty aroma.