A Recipe for Success: How a Mom and Daughter-in-Law Revived Tradition Through Pickles

 

At 67, Philo Thomas made a promise that would change her life forever. As her husband, KJ Thomas, lay on his deathbed, he shared a heartfelt wish: that she should turn her incredible talent for cooking into a pickle business and make a name for herself.

For decades, Philo had been the heart of her family’s meals, with her pickles being the highlight of every gathering. Friends and relatives often left her home with jars of her creations, praising her skill. Yet, life’s responsibilities had always kept her dreams on hold.

Encouraged by her husband and daughter-in-law, Tincy, Philo decided to take a leap of faith. What began as a small venture in 2015 became a journey of love, resilience, and rediscovery.

Rising Above Life’s Challenges
When Philo’s Pickles first started, it was small-scale, relying solely on a Facebook page and word of mouth. Philo prepared chicken, sweet lime, and beef pickles in small batches, pouring her heart into every jar. The business began gaining traction, but life had other plans.

In the midst of their growing venture, tragedy struck—KJ Thomas was diagnosed with cancer. For three months, Philo and Tincy traveled frequently to Vellore for his treatment. The business came to a halt.
Before passing away, KJ gave Philo a final push of encouragement. “You bring people joy through your food. Don’t give up,” he told her. His words ignited a fire in Philo, and in 2018, she relaunched the business with renewed determination.

With an investment of just ₹10,000, they updated their packaging, secured a food license, and started selling to local supermarkets. A turning point came when food blogger Mrinal Das Vengalat featured Philo’s Pickles on his platform in 2019, bringing in a flood of orders and new customers.

From a Kitchen Dream to a Global Delight
What sets Philo’s Pickles apart is the love and care behind every jar. Philo uses only fresh, locally sourced ingredients, avoiding frozen products and artificial preservatives. Her recipes, from the prawns and fish pickles to the seasonal mango and sweet lime varieties, are either family heirlooms or her own creations.

The business operates from a designated area behind her kitchen, where Philo and Tincy prepare small batches of about 10 kg at a time. Their bestsellers include the prawns’ pickle, dried beef powder, and chemmeen chammanthi podi (dried prawn powder).

Even when the pandemic forced them to shut down for two years, they didn’t give up. In 2022, they relaunched with fresh vigor, managing everything themselves—from production to packaging and marketing. Today, their pickles are loved not only across India but by NRIs in the UK, USA, and Australia.

For Philo, this venture has been transformative. “We spend our entire lives buried in responsibilities. After 60, we often feel like we’re no longer capable of anything. But that’s not true. When you focus on your skills, you can create something beautiful. Starting Philo’s Pickles has reduced my stress and given me love and recognition,” she says, her voice filled with pride.

As she continues to grow her business, it’s clear that somewhere in heaven, KJ Thomas is smiling, 

proud of how far she has come.

Find Your Joy With Sukoon Unlimited
Philo’s inspiring journey is a testament to how life can begin anew, no matter your age. If you’re looking to bring more joy and connection into your golden years, Sukoon Unlimited is here for you.

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