Some brands are built. Arambam was born. Born from the sizzling dosa kallu, the aroma of slow-roasted spices, and the love poured into every hand-ground chutney. We weren’t giving it a name, we were paying homage to a legacy. From day one, Rakul Preet Singh has been part of this journey, not just as a voice but as a true champion of South Indian flavors and traditions. Arambam began with a love for millets, but has evolved into a celebration of South Indian cuisine: from the bustling kitchens of Tamil Nadu to the spice-laden streets of Andhra, the coastal flavors of Kerala to the hearty delights of Karnataka and Telangana. We shaped the brand’s voice, crafted its story, and plated up something authentic, diverse, and unforgettable.