Charaiveti Press
A Publishing House for Stories That Move

Charaiveti means "keep moving."

We publish memoirs and narrative nonfiction by Indic, Dharmic, immigrant, and independent writers — voices that carry roots across oceans and find new ways to stay whole. From a verse of the Rigveda's Aitareya Brahmana — "Charaiveti, Charaiveti" — comes our name, and our charge: keep moving, keep telling, keep arriving.

Illustration of a winding river through hills, with figures reading, walking, and traveling along its path — symbolizing the journey of Charaiveti Press's writers

Indic Voices

Stories rooted in the languages, landscapes, and traditions of the subcontinent — carried forward, not left behind.

Dharmic Voices

Narratives that draw honestly on dharma, ritual, and the sacred — from Hindu, Buddhist, Jain, and Sikh traditions — texture for a life, not ornament for a story.

Immigrant Voices

The crossing, the improvising, the becoming — and the long work of building a home in a second language and a second land.

Independent Voices

Writers telling their own stories, on their own terms, without waiting for permission to begin.

Our Debut Title

The first release from Charaiveti Press — a memoir of inheritance, endurance, and learning to stay.

More books on the way from Charaiveti Press
Cover of Being Free
Book Two · Coming Spring 2027

Being Free

Living Life on Your Own Terms

  • "In 2008, my wife told me to buy real estate." A missed opportunity, eight years of patience, and the single decision that changed everything.
  • The exact path from one rental house to financial independence — and the corporate exit it made possible at fifty, after twenty-two years at Unisys.
  • More than a money story: thirty days in sacred India, hospital rooms attended without a phone, and Tuesday mornings that finally belonged to no one but two people.
Details coming soon
Cover of The Batti
Book Three · Coming Summer 2027

The Batti

A Food Memoir of Migration, Memory, and What We Cook to Stay Whole

  • A life story told through recipes — from a grandmother's coal-fired batti in Hyderabad to a kitchen in Carmel, Indiana, where cumin and hot oil finally smell like home again.
  • The Hyderabadi-Telangana kitchen on the page for the first time: bagara annam, mutton biryani, ellipayalu karam chutney — regional, specific, and rarely seen in mainstream food writing.
  • What survives the crossing in a suitcase of rice, lentils, and spices — and what gets improvised when Cream of Wheat has to stand in for semolina.
  • A natural companion to The Eleventh Kilometer: the kitchen is more universal than the marathon, and hunger is the first language everyone speaks.
Details coming soon