Origin & Heritage 

• Inspired by Malabar’s historic spice trade, Mambally's created India's first recorded plum cake in 1883 in Thalassery (Tellicherry), Kerala — giving rise to its identity as the Land of Cakes, Cricket and Circus 
• Fifth-generation family ownership enterprise preserving traditional baking expertise.
• Featured by BBC, National Geographic, and Lonely Planet; immortalised in Amar Chitra Katha

Innovation

•  Baked in rare wood-fired, coconut-shell-fuelled ovens — a sustainable, low-carbon artisanal technique nearly extinct in commercial baking
• Converts agricultural waste into productive energy, supporting local biomass supply chains.
• Preserves specialised baking skills and generates local employment.
• Coconut shell ash can be repurposed for activated carbon applications, supporting circular economy practices.

Ingredients

•  Made with real butter, premium dried fruits, and Malabar spices.
• No artificial flavours, colours, preservatives, or palm oil
  
  

Market & Distribution

•  Available pan-India via Amazon.in and mamballys.com
• Sold at the Thalassery bakery and premium gourmet stores including Reliance Freshpik, Reliance Smart Bazaar, and Le Marche across India
• Strong opportunities across festive gifting, corporate gifting, Kerala tourism, exports, e-commerce, and diaspora markets.

Why It Matters

• Preserves an endangered culinary craft while creating a scalable premium food business.
• Strengthens Kerala’s heritage tourism ecosystem and positions Thalassery as a destination for culinary tourism.

 Origin & Heritage 

• Introduced in 1880 by Mambally’s Royal Biscuit Factory in Thalassery (Tellicherry), Kerala, one of India’s oldest bakeries.
• One of the original biscuit varieties developed by founder Mambally Bapu after learning the art of baking in Burma.
• Fifth-generation family enterprise preserving traditional baking expertise.
• Recipe refined over generations, including by six Ranji Trophy players from the Mambally family, among them P. M. Raghavan, the first captain of the Kerala Ranji Trophy team.

Innovation & Sustainability

• Baked in traditional and rare wood-fired, coconut-shell-fuelled ovens — a sustainable, low-carbon technique nearly extinct in commercial baking
• Handcrafted in small batches, preserving specialised skills and creating local employment opportunities.
• Uses coconut shells, an agricultural by-product, as fuel; the resulting ash can be repurposed for activated carbon applications, supporting circular economy practices.
• Supports local biomass supply chains and skilled traditional artisans

Ingredients

• 20% real roasted cashew nuts — four times the industry standard; most mass-produced cashew biscuits contain under 5% and use artificial nut flavouring
• Crafted with pure butter, premium ingredients and without eggs
• No artificial flavours, colours, preservatives, or palm oil.

Market & Distribution

• Available pan-India via Amazon.in and direct-to-consumer channels
• Sold at the Thalassery bakery and select premium gourmet retailers
• Strong opportunities across festive gifting, corporate gifting, premium retail, e-commerce, exports, diaspora markets, and Kerala tourism.

Why It Matters

• Preserves an endangered wood-fired culinary craft while building a scalable premium food brand
• Uniquely connects Thalassery’s baking and cricket heritage through a documented family sporting legacy.
• Strengthens Kerala’s heritage food ecosystem and enhances Thalassery’s positioning as a culinary tourism destination.
• Demonstrates how traditional recipes and sustainable production methods can create high-value, globally relevant food products.

 Origin & Heritage 

• One of the original 40 varieties introduced by Mambally Bapu in 1880, after learning the art of baking in Burma before founding Mambally's Royal Biscuit Factory in Thalassery (Tellicherry), Kerala, one of India’s oldest bakeries. 
• Carried as provisions by Indian soldiers during both WWI and WWII; a known favourite of Field Marshal K. M. Cariappa — the first Commander-in-Chief of independent India's army 
• Fifth-generation family enterprise preserving traditional baking expertise.

Innovation & Sustainability

•  Baked in rare and traditional wood-fired, coconut-shell-fuelled ovens — a sustainable, low-carbon technique nearly extinct in commercial baking
• Coconut shells, an agricultural by-product, used as fuel; ash repurposed for activated carbon applications, enabling circular economy practices
• Handcrafted in small batches; preserves specialised skills and creates local employment opportunities
• Supports local biomass supply chains and skilled traditional artisans

Ingredients

•  Pure butter enriched with barley — giving a distinctive, subtly nutty depth no ordinary butter biscuit offers
• Eggless and made with premium ingredients.
• No palm oil, artificial flavours, colours, or added preservatives.

Market & Distribution

•  Available pan-India via Amazon.in and direct-to-consumer channels
• Sold at the Thalassery bakery and select premium gourmet retailers
• Strong opportunities across daily tea-time consumption, festive gifting, corporate gifting, premium retail, e-commerce, exports, diaspora markets, and Kerala tourism

Why It Matters

• Preserves an endangered wood-fired culinary craft while building a scalable premium food brand.
• Celebrates Kerala’s contribution to India’s military and culinary heritage.
• Strengthens Kerala’s heritage food ecosystem and enhances Thalassery’s positioning as a culinary tourism destination.
• Demonstrates how traditional recipes and sustainable production methods can create high-value, globally relevant food products.