MAKEDA was never conceived as a trend, nor as a response to demand.
It began as a pursuit of excellence — patient, disciplined, and uncompromising.
Caviar, in its truest form, is not a product of haste. It is the result of time honoured, respected, and protected. Every decision we make is guided by this belief: that true luxury is cultivated slowly, and revealed quietly.
Our journey brings together two worlds.
From the Caspian region, where caviar culture was shaped over centuries, we draw upon deep technical knowledge, traditional Iranian methods, and an unwavering respect for the sturgeon. Each selection is guided by experience, intuition, and an insistence on balance — never excess.
From Africa, we bring a perspective rooted in discernment, cultural depth, and intentional refinement. MAKEDA is African in spirit — confident, composed, and sovereign — while meeting the most exacting global standards.
We do not seek scale for its own sake.
We do not compromise for convenience.
And we do not believe luxury should shout.
Every tin that bears the MAKEDA name is chosen by hand, matured with patience, and released only when it meets our standards — not a calendar, not a quota.
This is not caviar for everyone.
It is caviar for those who understand that the rarest ingredient is time.
—
Milad Bakhtiari
&
Charmaine Ramalope-Makhubela
Founders, MAKEDA