Walk into the Murabba Gali lane near Ghantaghar in Gorakhpur, and the tangy aroma of pickling spices leads the way before any signboard does. Tucked in one corner sits Prannath's shop, keeping alive a flavour that has stayed on the city's palate for nearly seven decades. It isn't just a pickle and preserve counter, it's the story of three generations' worth of labour and trust.
Seven decades in the heart of Ghantaghar's pickle lane
The shop's foundation was laid by Prannath's grandfather, at a time when Gorakhpur's lanes were far quieter than they are today. The business has evolved over the years, but the recipes and methods have stayed largely unchanged. Prannath now carries that legacy forward, and the shop stocks dozens of varieties of pickles, preserves and vinegars, each with its own distinct taste that keeps customers coming back.
The shopkeeper some customers jokingly call a doctor
What sets this shop apart is that most customers walk in thinking about their health as much as their taste buds. Many people living with blood pressure or sugar issues check with Prannath before picking up a jar, asking which option would suit them best. That habit has earned him a half joking nickname among regulars, doctor, because he never forgets to guide each buyer according to what they actually need.
Phone orders keep pouring in from other cities too
Prannath says calls from customers managing diabetes or high blood pressure are a regular part of his day, with people asking which pickle or preserve would work for them. What they want is something that tastes good and still fits comfortably into their everyday diet. He is quick to add, though, that pickles and preserves should never be treated as medicine for any illness, they are meant to be enjoyed only as part of a balanced diet. Buyers from cities beyond Gorakhpur also hear about the shop and place orders over the phone, choosing their pickles and preserves exactly the way they like them, with some even specifying less oil or milder spice to match their dietary needs.
Garlic, bitter gourd and bottle gourd pickles are in the highest demand
Right now, the three names customers ask for the most are garlic, karela and lauki pickles and preserves. All three are made using entirely traditional methods. To prepare the garlic pickle, the cloves are first steamed until soft, after which a special blend of digestion friendly spices is mixed in. The karela and lauki versions go through their own distinct process and spice mix, which is what gives them a flavour that stands apart from ordinary market pickles.
Quality alongside taste is what built the reputation
Prannath says that while preparing pickles and preserves, he never compromises on quality even while chasing the right taste. That, he believes, is why many customers buy enough pickle and preserve stock to last them an entire year in one visit. This nearly 70 year old shop in Ghantaghar has today become a living part of Gorakhpur's food culture. An old-world flavour, a method passed down from a grandfather, and years of customer trust are the three things that have carved out this shop's special place in the city.
