In the bustling cantonment area of Pune in 1937, an extraordinary culinary journey began. Nataline Fernandes, a homemaker and passionate cook, unknowingly laid the foundation of a brand that would eventually reach dining tables across the globe. From her modest home in Khadki, Nataline transformed her love for making pickles, jams, and preserves into a global phenomenon: Ferns’ Pickles, a name synonymous with flavor, tradition, and innovation.
The Birth of a Culinary Legacy
Nataline’s journey started with a simple idea—preserving the essence of Indian masalas. The pioneering moment came when she decided to add water and vinegar to dry powdered spices, creating the first-ever curry paste. What began as an afternoon experiment quickly turned into a culinary revolution. Her masalas and pickles, rich in flavor and crafted without artificial preservatives, became an instant favorite among the British families in Khadki’s cantonment area.
As Brian Fernandes, Nataline’s grandson, recalls, “My grandmother’s recipes had no artificial ingredients, not even for preservation. Her knack for coaxing flavors from the humblest ingredients set our pickles apart.” The use of freshly harvested vegetables and fruits, prepared within 24 hours, remains a hallmark of the brand to this day.
The First Steps Toward Global Recognition
By 1947, Ferns’ Pickles had already started attracting attention beyond Pune. When British officers stationed in India expressed dismay at leaving behind Nataline’s pickles and jams, she seized the opportunity to expand her reach. In 1949, a Mumbai-based merchant exporter began shipping her creations to the UK, laying the groundwork for Ferns’ Pickles’ international success.
Nataline’s determination was evident in her daily routine. Cycling to the market at 4:30 am, she sourced the freshest ingredients, brought them back on a bullock cart, and meticulously crafted her preserves. Her handwritten recipe book, a treasured family heirloom, served as the blueprint for the brand’s future.
A Family Tradition, Passed Through Generations
After Nataline’s passing in 1966, her son George Fernandes took the reins, modernizing the brand’s logistics. George introduced innovative packaging solutions to ensure the safe transportation of pickles overseas, a critical step in expanding the brand’s reach.
In 1991, Brian Fernandes, then just 17, inherited the legacy. He spent years perfecting the recipes and innovating new products while maintaining the traditional methods pioneered by his grandmother. Among his proudest creations is the garlic pickle, a bestseller born out of months of experimentation to create a milder, more palatable version.
Brian also introduced a range of curry pastes, including the now-iconic butter chicken paste, reflecting the evolving tastes of a global audience. Despite the fully automated, internationally certified factory in Pune, the recipes remain untouched—faithful to Nataline’s original creations.
Ferns’ Pickles: A Global Phenomenon
Today, Ferns’ Pickles exports to countries like the USA, Canada, Australia, and the UK. Their products are staples in households and even restaurants, with renowned chains like Wagamama in the UK using Ferns’ curry pastes. The brand’s success lies in its consistency, innovation, and commitment to quality—values instilled by Nataline nearly nine decades ago.
A Legacy Beyond Business
Nataline’s influence extended beyond her culinary creations. Salman Rushdie’s 1981 novel Midnight’s Children drew inspiration from her, with the Braganza pickle factory and its owner Mary Pereira modeled after her life. Rushdie described her as a “myth figure,” a testament to her enduring impact on Indian culinary culture.
For Brian Fernandes, however, Nataline will always be more than the legendary Mrs. Fernandes who made the world’s favorite pickles. She was a grandmother whose dedication and ingenuity turned food into a metaphor for love, tradition, and innovation.
As Ferns’ Pickles continues to delight palates across the globe, it remains a tribute to Nataline’s pioneering spirit—a legacy that, 87 years on, shows no signs of fading.