Products

Coriander leaves are called dhania or hara dhania in Hindi and kothimbir or kothamalli in other Indian languages, known in German as Koriander. The delicate green leaves have a bright, fresh, slightly citrusy flavour and are used raw rather than cooked for long.

They are used as a finishing garnish over dals, curries and chaat, blended into green chutney, and mixed into salads and raitas.

How to use

• Wash well in a bowl of water to remove grit, as it grows close to the soil.
• Chop just before use, including the tender stems, which carry a lot of flavour.
• Wrap loosely in a damp cloth or paper and store in the fridge; use within 3 to 5 days.

Corny Milch Classic 40g - Classic Milk Cereal Bar

Corny Milk Classic is a delicious cereal bar made with wholesome grains and creamy milk chocolate. Perfect for a quick snack or breakfast on the go.

Product Features:

• Classic milk chocolate cereal bar
• 40g individual bar
• Made with whole grains
• Creamy milk chocolate
• Perfect for snacking
• Convenient single-serve pack

Benefits:

A satisfying snack that combines wholesome cereals with delicious milk chocolate. Great for lunchboxes, hiking, or anytime you need energy.

Cucumber, called kheera in Hindi and Gurke in German, is a smooth green vegetable with crisp, watery, mildly sweet flesh, most often eaten raw.

In Indian kitchens it is sliced into raita with yogurt, chopped into a kachumber salad with onion and tomato, or eaten plain with a little salt and chilli powder. In German cooking it is common in a simple vinegar salad (Gurkensalat) or on bread.

How to use

• Peel if the skin is thick or waxed, otherwise it can be left on and washed well.
• Slice just before serving, as cut cucumber releases water and softens.
• Keep in the fridge and use within about a week.

Curry leaves are called kadi patta in Hindi and karivepaku or kariveppilai in South Indian languages; they are known in German as Curryblätter, though they are unrelated to curry powder. The small, glossy green leaves have a distinctive aromatic, slightly citrusy flavour that is released when they hit hot oil.

They are used almost everywhere in South Indian cooking: tempered in hot oil at the start of sambar, rasam, and dal, or added to chutneys and vegetable stir-fries.

How to use

• Strip the leaves from the stem before use, or add small sprigs whole.
• Fry briefly in hot oil with mustard seeds at the start of cooking to bring out the aroma.
• Store in the fridge in a sealed bag or container, where they keep for one to two weeks; they can also be frozen for longer storage.

Daawat Basmati Extra Long in the 20 kg green bag, supplied with an extra 2 kg included — 22 kg in total. This is the bulk pack for households that cook rice most days, and for restaurants and caterers who want one grain they can rely on across the menu.

The grains are matured before packing, so they cook dry and separate and stretch noticeably rather than softening. The green bag is the Extra Long grade, a different grain from Daawat's Rozana and Super lines.

Best for

• Biryani in quantity, where every grain needs to stay separate
• Restaurant and catering service
• Households cooking rice daily who would rather buy once a season

How to cook it

Rinse until the water runs clear, then soak for 20 to 30 minutes. Use about 1.5 parts water to 1 part rice. Bring to the boil, cover, cook on low for 10 to 12 minutes, then rest for 5 minutes before fluffing.

Pack and storage

20 kg plus 2 kg free. Store in a cool, dry place. For a bag this size, decant what you need into a smaller sealed container and keep the main bag closed.

Daawat Basmati Extra Long in the 5 kg green bag is the long-grain line Daawat is best known for. The grains are matured before packing, so they cook dry and separate and stretch noticeably in the pot rather than swelling and going soft.

The green bag is the Extra Long grade. It is a different grain from Daawat's Rozana and Super lines, which sit at different lengths and price points — worth knowing if you have cooked with those before and are expecting the same result.

Best for

• Biryani, where length and separation are the whole point
• Pulao and ghee rice
• Everyday steamed rice with dal, sambar or curry

How to cook it

Rinse two or three times until the water runs clear, then soak for 20 to 30 minutes — extra-long grains need the soak to cook evenly. Use about 1.5 parts water to 1 part rice, bring to the boil, cover and cook on low for 10 to 12 minutes, then rest for 5 minutes off the heat.

Pack and storage

5 kg green bag. Store somewhere cool and dry, sealed after opening.

Dabur Amla Hair Oil is a hair oil made with amla (Indian gooseberry) extract blended into a mineral oil base. It is a traditional Indian hair care product, commonly kept in Indian households for regular use on the hair and scalp.

The oil has the characteristic amla fragrance and a smooth, lightweight texture that spreads easily through the hair.

How to use

• Take a small amount of oil in your palm and massage gently into the scalp and along the length of the hair.
• Leave in for a while, or overnight, before washing the hair as usual.

Pack size: 100ml. Store in a cool, dry place away from direct sunlight, and close the cap tightly after use.

Dabur Amla Hair Oil is a hair oil made with amla (Indian gooseberry) extract in a mineral oil base, a familiar hair care staple in many Indian homes. This larger 200ml bottle is convenient for regular, ongoing use.

The oil carries the distinct fragrance of amla and has a smooth, easily absorbed texture that is simple to apply to the hair and scalp.

How to use

• Pour a small amount into your palm and massage into the scalp and through the hair.
• Leave on for some time, or overnight, then wash the hair as normal.

Pack size: 200ml. Store in a cool, dry place away from direct sunlight, and keep the bottle tightly closed after use.

Dabur Hajmola Imli is a small, tangy tablet flavoured with imli (tamarind), sold in a pack of 120 tablets. It is a well-known Indian confectionery tablet, often kept in the pocket or bag and eaten one at a time after meals or whenever a tangy, tamarind-flavoured bite is wanted.

The tablets have a strong, tangy and slightly salty-sour taste from tamarind and spices, similar to other tamarind-based Indian candies, with a firm, chewable texture.

How to use

• Take one tablet at a time and let it dissolve slowly in the mouth, or chew it.

Pack: 120 tablets. Store in a cool, dry place.

Pack of 3 × Dabur Hajmola Imli 120 Tablets.

Dabur Miswak Toothpaste is a toothpaste made with extracts of miswak, a plant traditionally used in tooth-cleaning sticks across South Asia and the Middle East. This paste brings the same miswak ingredient into a regular toothpaste format for everyday brushing.

The toothpaste has a distinctive, slightly herbal taste that is different from typical mint-based toothpastes, reflecting its miswak content.

How to use

• Apply a small amount onto a toothbrush.
• Brush the teeth as you normally would, then rinse with water.

Pack size: 100ml. Store in a cool, dry place with the cap closed.

Dabur Red Paste is a toothpaste made with a blend of traditional Indian ingredients, including clove and other spices, giving it a distinct taste compared to standard mint toothpastes. It is one of Dabur's long-running toothpaste products, widely recognised by its red colour and characteristic flavour.

The paste has a warm, spiced taste from ingredients like clove, along with a mild sweetness, and a smooth texture typical of a cream-based toothpaste.

How to use

• Squeeze a small amount onto a toothbrush.
• Brush the teeth as usual, then rinse with water.

Pack size: 100g. Store in a cool, dry place with the cap closed after use.

Dabur Vatika Henna Hair Colour is a small sachet of henna-based hair colour powder, offering a convenient single-use pack for touching up hair colour at home. Henna is a traditional plant-based hair colouring ingredient long used across South Asia.

Once mixed and applied, the henna gives hair a natural reddish-brown tint, with the result varying depending on original hair colour and how long the paste is left on.

How to use

• Mix the powder with water (or as per the instructions on the sachet) to form a smooth paste.
• Apply evenly through the hair, leave on for the desired time, then rinse thoroughly with water.

Pack size: 10g sachet. Store in a cool, dry place.

Daily Cooking Masalas gathers the five TRS spices an Indian kitchen uses almost every day, so you restock them in one go instead of noticing one at a time that a jar is empty.

Inside: TRS Coriander Seeds (Dhania Whole) 100g, TRS Cumin Seeds (Jeera Whole) 100g, TRS Chilli Powder 100g, TRS Brown Mustard Seeds 100g and TRS Turmeric Powder (Haldi) 100g.

Between them they cover the two halves of most Indian cooking: the whole seeds for the tadka that starts or finishes a dish, and the ground spices that go into the base. Almost any dal, sabzi or curry starts from some combination of these five.

Keep each jar tightly closed in a cool, dark cupboard, away from the heat of the hob.

Dairy Valley Paneer is a 450g block of fresh Indian cottage cheese — soft, mild and unsalted, with the firm set that lets it be cubed, skewered or crumbled without falling apart.

Use it cubed in palak paneer, paneer butter masala, matar paneer, kadai paneer and chilli paneer; marinated and grilled for paneer tikka; crumbled into paneer bhurji or a paratha filling; or grated into kofta.

Sear the cubes for a minute before they go into the gravy so they keep their edges, and add them towards the end of cooking rather than at the start — paneer firms up and turns chewy if it simmers too long. If the block feels firm, a ten-minute soak in warm water softens it. Keep refrigerated and use within a few days once opened.

Dallmayr Capsa Espresso Barista Capsules 56g

Dallmayr Capsa Prodomo Coffee Capsules 56g

Dallmayr Decaffeinated Coffee 500g

Davert Colorful Quinoa 200g