real san marzano. dop-certified.
Grown in volcanic soil at the foot of Mount Vesuvius. Sweet, low-acid, naturally rich. The only tomato that earns the name on the jar.
our story
italian food in india,
done honestly.
how it started
a slightly inconvenient realisation.
Pomoro started when we noticed something obvious: Italian food in India was being done wrong. Not badly, exactly. Just… not honestly.
Sauces loaded with sugar and stabilisers. Labels that read “Italian-style” because calling them Italian outright would’ve been a stretch. An entire category that had quietly agreed to aim low.
we disagreed — and then we set about fixing it.
The benchmark we set was Southern Italy. Specifically, the small farming towns where families have been making sauce the same way for generations. Crates of San Marzano tomatoes, harvested from volcanic soil near Mount Vesuvius, crushed and slow-cooked into something that tastes exactly like it should.
No shortcuts, because shortcuts weren’t an option. No added sugar, because the tomato didn’t need it.
real food.
no theatre.
— the whole brief, essentially
the standard
three things we don’t compromise on.
extra virgin. nothing else.
Cold-pressed extra virgin olive oil. No blends, no fillers, no second-press shortcuts. It’s why the sauce tastes the way it does.
slow-cooked. small batch.
Italian ingredients, Indian kitchen. Made in small batches, slow-simmered, jarred fresh.
the founder
hi, i’m nirav.
founder · obsessive tomato person
I once analysed financial data for a living. Now I obsess over tomatoes. Honestly, not that different.
The short version: seven years working across the world, eating everything I could find, slowly becoming the person at every dinner party who wouldn’t stop talking about tomatoes. Eventually that obsession led me to a small Italian town of fewer than 800 people — the kind of place where the sauce recipe is older than most countries and nobody’s in a rush to write it down.
I came back to India and built Pomoro around one idea: that the best Italian food isn’t complicated — it’s just honest. Real ingredients, nothing hidden, nothing that needs a disclaimer.
Every jar has my name on it, figuratively speaking. So it had better be good.
— Nirav
how we think about it
what’s in. what’s out.
what’s inalways
- San Marzano tomatoes, DOP-certified, from Southern Italy.
- Cold-pressed extra virgin olive oil.
- Fresh basil — added late, never powdered.
- Sea salt, garlic, a small amount of patience.
- A label you can read in under fifteen seconds.
what’s outnever
- Added sugar. The tomato is already sweet — anything else is a tell.
- Preservatives, stabilisers, or anything ending in “-ate.”
- “Italian-style.” It’s either Italian or it isn’t.
- Nonna stories. We weren’t there. Neither were you.
- Shortcuts. They show up in the finish.
the menu
three sauces. that’s it.
Classic marinara. Spicy arrabbiata. Roasted garlic & tomato. Real ingredients, ready in the time it takes to boil pasta.
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