For the most fermentation-literate community in India
Auroville and Pondicherry have baked sourdough and cultured everything for decades — tempeh included. When your own batch is resting (or the humidity betrayed it), TempeWala ships from Bangalore: India’s first dedicated tempeh facility, run by fermenters who will happily talk substrate temperatures with you.
What ships to Pondicherry & Auroville
- Kripik Tempeh Chips — 6 flavours, 19–20g protein/100g.
- Dehydrated Tempeh Bites — 59g protein per 100g, 6-month shelf life, soy and chickpea versions — the chickpea is the only soy-free tempeh made in India.
- Sambal Tempeh — ready-to-eat, made the Indonesian way.
Make it yourself, with our help
We teach tempeh-making courses — spore to cake, online and in-person. Guest houses and community kitchens can ask about wholesale supply.
Delivery details
Usually 3–5 days after dispatch by courier to Pondicherry, Auroville and villages around. Free shipping above Rs 1,500; COD available; fresh tempeh is made and delivered in Bangalore only.
FAQs
Is your tempeh pasteurised?
The fresh line is raw and live-cultured; the Bites are gently dehydrated for shelf life — flavour first, always.
Do you sell starter culture?
Ask us — between the course and our production stock, we can usually help a fellow fermenter.
From one fermenter to another
Auroville has been making its own ferments for decades, so we will skip the sales pitch — you already know what a live culture is. What we send down from Bangalore is the shelf-stable side of the range: kripik tempeh chips, sambal tempeh and dehydrated tempeh, all ambient, usually reaching Pondicherry and Auroville three to five days after dispatch. Fresh soybean and chickpea tempeh stays Bangalore-only. If you are curious how our process compares to yours, here is how we ferment, or browse the shop.
New to ordering? Our guide to buying tempeh online in India covers what ships where, and how fast.