Ragi Laddoo
Traditional nutrition bites made from finger millet.
What we make
A first small range, made in small batches from what the forest and our farms give us. More will follow as the season turns.
Mahua Pickle
Made from mahua flowers collected from the forest floor.
Bamboo Pickle
Tender bamboo shoot, pickled the way it is done at home.
Gondli
Little millet, naturally grown by indigenous communities.
- 100%of our working team are tribal women
- 150+tribal farmers and forest collectors we buy from directly
- 50+ancestral recipes cooked at Ajam Emba
- 6,500+customers served in Ranchi and nearby
What we do
Ujjana Torang grew out of Ajam Emba's kitchen. Together we cook, pack, train and buy directly from the people who grow and gather the food.
Ajam Emba slow-food restaurant
More than 50 ancestral recipes, cooked in earthen pots over wood fires.
Packaged foods and staples
Heirloom grains and forest produce, cleaned, processed and packed in small batches.
Training for tribal women
Cooking, hygiene standards, packaging and running a small enterprise of their own.
Direct, fair sourcing
We buy straight from tribal farmers, women's self-help groups and forest collectors.
Our promise
- 100% natural and ethically sourced products.
- Made from local forest and farm produce.
- Traditional recipes and indigenous knowledge.
- Supports local women farmers and forest gatherers.
The difference it makes
- Creates livelihood opportunities for tribal women and rural communities.
- Promotes local food, culture and traditional knowledge.
- Supports forest conservation and biodiversity.
- Connects local producers with wider markets.
What the seasons bring
Flowers, greens, tubers and grains, gathered from the forest and grown in village fields through the year.
Aruna Tirkey
Founder · Oraon · Social entrepreneur
Aruna has worked in rural development in Jharkhand for more than 15 years, including with UNDP on community forest rights, on the Swa-Shakti project for rural women's livelihoods, and with JSLPS.
She founded the Jharkhand Slow Food Community to keep tribal crops and food knowledge alive, and started Ajam Emba to train and employ indigenous women in a food enterprise of their own.
Ujjana Torang, founded in 2025, is the part of that work that brings forest and farm foods to your kitchen.
A first look
Our first jars, freshly labelled and ready for the shelf.
