Products

Glenfiddich – 15 Years 0.7L.

Single malt Scotch whisky aged 15 years for rich, layered flavor—perfect for whisky lovers.

Gongura, commonly called sorrel leaves in English, is a Telugu-region green leafy vegetable with a strongly sour, tangy flavour. It has no established German name. The leaves are small, pointed, and slightly reddish at the stem.

It is best known as the base of gongura pachadi, a sour, spiced chutney, and gongura mamsam, a mutton curry cooked with the leaves, and it can also be cooked into a simple dal.

How to use

• Pick the leaves off the stems, keeping only the tender leafy parts for most recipes.
• Wash thoroughly before chopping or cooking, as with other leafy greens.
• Store in the fridge wrapped in paper and use within a few days, as the leaves wilt quickly.

Gordon’s London Dry.

Got2b Gloss Shine Primer Styling Gel delivers an ultra-shiny, mirror-like finish to any hairstyle. Its lightweight gel formula tames flyaways, enhances texture and provides flexible hold without stiffness or residue.

• Mirror-shine finish for glossy hairstyles
• Lightweight flexible hold with no stiffness
• 150ml tube

Gramarhein Tamarind 200g

Frozen grated coconut — fresh coconut, grated and frozen so it keeps the moisture and the sweetness that dried desiccated coconut loses.

This is the coconut South Indian cooking actually calls for: ground into coconut chutney for idli and dosa, stirred into thoran and poriyal at the end of cooking, blended into kurma, avial and Kerala fish curry, and used in payasam, modak and other sweets.

Use it straight from frozen for anything that will be ground or cooked. For chutney, let it thaw for a few minutes first so the grinder can work it smoothly. Keep frozen until you need it, take out only what you are using, and do not refreeze what has thawed.

Green chilli, called hari mirch in Hindi and mostly known in German simply as gruene Chili, is the unripe form of the chilli pepper: slim, glossy, and firm, with heat that varies noticeably from mild to sharp even within the same batch.

It is used throughout Indian cooking as a base ingredient, slit or chopped into curries, dals and chutneys, or fried whole with salt as a side. It also flavours pickles and tempering (tadka) for dals.

How to use

• Wash and trim the stem before slitting, chopping, or using whole.
• Remove the seeds and inner white membrane for a milder result.
• Store in the fridge in a paper bag or open container; it keeps for around a week.

Green mango, or raw mango, called kairi or kaccha aam in Hindi and mangai in Tamil, is the unripe stage of the mango, with firm, sour, crunchy flesh and skin that is still fully green.

It is used to make mango pickle (achaar), aam panna, a tangy raw mango drink, and various chutneys, and is grated or diced into some South Indian rice dishes and salads.

How to use

• Wash, then peel with a knife before removing the flesh from the flat central seed.
• For pickling, cut into small pieces or thin slices as the recipe requires.
• Store in the fridge and use within a week, as it is firmer and keeps a little longer than ripe mango but still softens over time.

Haldiram Kashmiri Mixture is a ready-to-eat namkeen built from fine gram flour sev, fried lentils, peanuts and raisins in a lightly spiced blend. The raisins give it a sweet-sour lift against the salt, so it eats milder and rounder than a Bombay or Punjabi mixture.

Best with

• Afternoon chai or coffee
• Scattering over bhel, chaat or curd rice
• Snack bowls when guests drop in

Pack and storage

200 g pack. Store in a cool, dry place and keep the pack sealed after opening so the mix stays crisp.

Haldiram Malai Sev is fine gram flour sev fried into thin, delicate strands with a mild, buttery seasoning rather than a hot one. It sits at the gentle end of the sev range — savoury and smooth instead of chilli-forward — which makes it an easy bowl to leave out for everyone.

Best with

• Tea and coffee breaks
• Sprinkling over poha, dahi or chaat
• Snacking for anyone who avoids heat

Pack and storage

340 g pack. Keep in a cool, dry place, sealed after opening to keep the strands crisp.

Haldiram Aloo Bhujia is fine, brittle bhujia made with potato and gram flour, seasoned with a warm everyday spice blend. The potato gives the strands a softer bite and a rounder, less sharp flavour than plain bhujia, which is why it disappears so fast from the bowl.

Best with

• Chai in the afternoon
• Sprinkling over dal, khichdi or curd rice
• Adding crunch to sandwiches and wraps

Pack and storage

200 g pack. Store in a cool, dry place and reseal the pack after opening.

Pack of 4 × Haldiram Aloo Bhujia 200g.

Haldiram Boondi Masala is made of tiny gram flour pearls fried crisp and tossed in a warm, salty masala. The little spheres stay light and shatter easily, which is what makes them so good scattered over food as well as eaten on their own.

Best with

• Chai in the afternoon
• Sprinkling over curd rice, dal or chaat
• Snack bowls for guests

Pack and storage

200 g pack. Store in a cool, dry place and reseal after opening so the boondi stays crisp.

Haldiram Gulab Jamun are soft milk-solid dumplings fried deep brown and left to soak in cardamom-scented sugar syrup. They arrive ready in their syrup, so there is nothing to make — the sponge is already saturated right through to the middle.

Best with

• Serving warm after dinner
• Festivals, weddings and gatherings
• Alongside vanilla ice cream

Pack and storage

1 kg, packed in syrup. Store in a cool, dry place while sealed. Once opened, keep refrigerated and eat within a few days, making sure the pieces stay covered by the syrup.

Haldiram Rasgulla are spongy chhena balls simmered and held in a light sugar syrup. They are much lighter than gulab jamun — white rather than browned, with a springy squeeze that releases the syrup as you bite.

Best with

• Serving chilled after a meal
• Festivals and family gatherings
• Anyone who finds fried sweets too heavy

Pack and storage

1 kg, packed in syrup. Keep the sealed pack in a cool, dry place. After opening, refrigerate and finish within a few days, keeping the pieces submerged in syrup.

Pack of 3 × Haldiram Ready to Eat Choley 300g.

Haldiram Choley is a ready-to-eat chickpea curry in a dark, tangy north Indian gravy, sealed in a shelf-stable pouch. The chickpeas hold their shape while the gravy carries the sourness of amchur and a steady background heat.

Best for

• Serving with bhature, puri or rice
• A fast meal when the kitchen is closed
• Travel and packed lunches

How to cook it

Heat the sealed pouch in boiling water for four to five minutes, or empty it into a pan and warm through for three to four minutes, stirring occasionally. A covered bowl in the microwave takes about two minutes. Loosen with a little hot water if the gravy has thickened.

Pack and storage

300 g pouch. Store in a cool, dry place. Once opened, refrigerate leftovers and eat the same day.

Haldiram Palak Paneer is a ready-to-eat curry of paneer cubes in a smooth spinach gravy, sealed in a pouch that needs no refrigeration until opened. The gravy is mild and creamy rather than fiery, and the paneer stays soft through heating.

Best for

• Serving with naan, roti or rice
• A quick vegetarian dinner
• Office lunches and travel

How to cook it

Immerse the unopened pouch in boiling water for four to five minutes, or pour the contents into a pan and heat gently for three to four minutes, stirring so the spinach does not catch. In the microwave, cover and heat for about two minutes. Stir well before serving.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate leftovers and finish them the same day. Contains dairy.

Haldiram Rajma Raseela is a ready-to-eat kidney bean curry in a thick onion and tomato gravy, sealed in a pouch that keeps without refrigeration. The beans are cooked soft enough to give way under a spoon, and the gravy is loose rather than dry, so it sits well over rice.

Best for

• A hot meal on a weeknight with no cooking
• Serving with steamed rice or roti
• Travel, hostels and office lunches

How to cook it

Put the unopened pouch in boiling water for four to five minutes, or tip the contents into a pan and heat for three to four minutes over a medium flame, stirring now and then. In a microwave, cover the bowl and heat for around two minutes, stirring halfway. Add a splash of water if you want a thinner gravy.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate anything left over and finish it the same day.