Karha is a Rajasthan-rooted functional drinks company that bridges generations of family wisdom with peer-reviewed phytochemistry. We make honest, potent formulations you can trace from soil to sip.
“In our great-grandmother's haveli in Jaipur, every fever, every sleepless night, every tired winter met the same answer — a copper pot, a fistful of herbs, and patience. She never gave it a name; she called it looking after your own. We started Karha to carry that forward, but also to prove it. Every formula we ship has a Certificate of Analysis. Every claim we make links back to a published study.”
We built Karha for the curious sceptic — people who want the wisdom of tradition and the rigour of science in the same cup.
Naman & Ayushi
Co-founders, KarhaFirst family kadha recipe recorded in a haveli in Jaipur’s old city, handwritten in a cloth-bound bahi by great-grandmother Girija.
Grandmother Shakuntala carries the recipe across the Shekhawati region, brewing seasonal kadha for the household through Rajasthan’s harsh winters.
Naman studies phytochemistry at BITS Pilani, quantifying the active compounds in the family’s recipes for the first time.
Ayushi, a BAMS-certified herbal practitioner, standardises the family formulations to pass GMP audit.
Karha soft-launches at weekend markets in Jaipur. The first 200 bottles sell out in a single weekend.
AYUSH manufacturing license RJ/2024/0019 granted; facility inaugurated near Jaipur.
Karha Lab beta launched online.
24-herb formulary complete; national shipping begins and the corporate office opens in Bengaluru.
PhD Pharmacognosy, 12 years in botanical phytochemistry. Leads our assay and clinical evidence programme.
Third-generation organic farmer from Nashik. Manages our network of 14 partner farms across Western Ghats.
Former NID faculty. Shapes the visual language of Karha, from bottle labels to the digital experience.
Full-stack engineer, ex-Razorpay. Builds the Karha Lab customiser and supply-chain tooling.
Our Thane facility is AYUSH GMP-certified and processes herbs in climate-controlled, stainless-steel environments. Every batch undergoes HPLC assay, heavy-metal screening, and microbial limits testing before a Certificate of Analysis is published.