Nayi Le Achaar Pâté: Bridging Cultures and Creating Exceptional Cuisine

Some of the greatest business ideas are born out of the most unlikely blends of unique flavours. This is true for the achaar brand Nayi Le Achaar Pâté, a pâté developed by blending the traditional Indian achaar recipe with French elegance.

“Food has always been more than just sustenance for me – it is a cultural bridge that connects people and tells a story,” says Thulani Mlambo, Founder of Local to Global Foods. “Growing up, food played a central role in my family, bringing us together and creating cherished moments. My journey into the food industry, particularly achaar, was driven by a desire to take something deeply rooted in tradition and reimagine it in a modern, versatile and gourmet way that could appeal to both local and international markets.”

Local to Global Foods was founded with the vision of reimagining African flavours in a way that resonates with contemporary food lovers.

“Local to Global Foods is the parent company behind Nayi Le Achaar Pâté that reflects our mission to take local flavours and introduce them to global audiences,” Mlambo highlights. “The brand serves as a platform for future innovations that celebrate African culinary heritage while meeting the standards of contemporary gourmet food lovers.”

Nayi Le Achaar Pâté was born out of a passion for modernising a beloved staple – transforming traditional achaar into a smooth, premium pâté that is more accessible, versatile, and aligned with gourmet food trends, while still preserving its authentic essence.

The unique fusion of flavours, combines the bold and spicy elements of Indian and African achaar with the refinement and smooth texture of French pâté. This transformation makes it suitable for a wide range of culinary experiences, from simple spreads to gourmet pairings.

“Our diverse range of flavours is carefully curated to cater to different palates and food pairings.”

Mlambo explains the various flavours as follows:

• Jalapeño: A bold, spicy kick with a balanced tang.
• Piquanté: A mild yet flavourful blend, slightly sweet and savoury.
• Feta: A creamy infusion for a rich, indulgent taste.
• Lemon and Black Pepper: A fresh, zesty combination, perfect for seafood and light dishes.
• Garlic and Ginger: A robust, aromatic blend with deep, warm flavours.
• Rosemary and Olive: A Mediterranean-inspired fusion with herbal undertones, reminiscent of tapenade.
• Extra Hot: A fiery choice for spice lovers.

“This blend of heritage and innovation makes our products truly unique in the market,” he adds.

Mlambo elaborates that since launching Nayi Le Achaar Pâté, the product has gained strong traction and is now stocked in leading retail and gourmet outlets. These include:

• The Pantry by Marble,
• SOKO District Rosebank,
• Makro Marketplace,
• Kings Meat Deli,
• The Butcher Shop & Grill,
• Country Meat Butchery,
• Pick n Pay Midway Mews, and selected SPAR outlets.
• Trumps Grill & Butchery, Manaka Coffee, and Mozzafiato at Serengeti Golf Estate.

Furthermore, Local to Global has an online store that allows them to ship nationwide, reaching food lovers across South Africa. “We have also showcased our brand at global events like the New York Summer Fancy Food Show, reinforcing our commitment to international expansion.”

Award-winning Local Flavours on the International Stage

Local to Global became an award-winning brand with a Double Gold award at the Aurora International Taste Challenge in 2024. The annual award is a global stage that evaluates the taste of the wide array of culinary and beverage products to indicate its unique excellence.

“The Aurora International Taste Challenge recognises excellence in food quality and flavour. Our Jalapeño Flavour was awarded Double Gold for its exceptional taste, and its balance of heat and versatility. This recognition validated our commitment to quality and helped build further credibility in both local and international markets.

Advice for Developing a Product

Every product begins as an idea. Getting it to market takes a few common steps such as ideation, creation, production, and marketing.

Mlambo shares his ideas with some insight into the process of making a product, creating it and ultimately marketing it. For the various achaar flavours, the idea begins as a concept to make achaar more versatile while maintaining its cultural authenticity. “Extensive research and flavour profiling helped us develop a product that bridges traditional and modern tastes.

“In its creation, the product underwent rigorous development and refinement, ensuring a smooth texture, balanced flavours, and a gourmet appeal. To produce it, we use high-quality, locally sourced ingredients and adhere to strict quality control measures to maintain consistency and premium quality.”

Finally, Mlambo explains that the marketing of these products includes a mix of digital and traditional marketing. “We leverage social media engagement, collaborations, in-store activations, and participation in food and beverage exhibitions to increase brand awareness and drive sales,” he concludes.