Struggle Butt

Struggle Butt was born out of lockdown frustration when founder Eshan Rastogi could not find high-quality, preservative-free Asian condiments like kimchi and black bean jam anywhere in India. So he made them himself. What started as a kitchen experiment in August 2020 has grown into a cult-favourite gourmet brand known for rich, flavourful sauces that complement food without overpowering it.

The range reads like a greatest hits of Asian pantry staples done right. Authentic Sichuan Chilli Oil brings the numbing heat. Black Bean Chilli Crisp delivers salty, crunchy umami in every spoonful. Green Chilli Jam walks the line between sweet and spicy with effortless charm. Bangkok Curry Paste recreates proper Thai yellow curry at home without the guesswork. And the Purple Kimchi, diabetic-friendly and loaded with live cultures, proves fermented food can be both functional and delicious. Every product is made in small batches with no chemicals, no artificial colours and no preservatives.

What sets Struggle Butt apart is the obsessive focus on quality over scale. This is not a mass-produced condiment line riding a trend. It is a chef-driven operation where every batch is crafted with authentic ingredients and tested until the flavour is exactly right. The brand has built a loyal following not through marketing spend but through word of mouth from people who genuinely cannot stop putting the stuff on everything.