Products

Asbach Uralt (German Brandy).

The Asian Stir Fry Pack brings together three different Asian noodles in one order, so a stir-fry night does not depend on which single pack happens to be in the cupboard.

Inside: Diamond Glasnudeln (long glass noodles), Ayuko Udon Noodles 300g and Miyako Ramen Noodles 200g. Glass noodles are the thin, translucent ones that turn slippery and soak up sauce — good for a Thai salad or a stir-fry. Udon are thick, soft and chewy, at home in a broth or fried with a dark sauce. Ramen noodles are springy and thin, built for soup.

Three shapes, three different dishes. Each noodle cooks differently — follow the times on the individual packs, and rinse glass noodles in cold water after soaking so they do not clump.

The Asian Stir Fry Sauce Pack is the three-bottle foundation of Chinese home cooking, bought together rather than one at a time.

Inside: Lee Kum Kee Light Soy Sauce 150ml, Lee Kum Kee Dark Soy Sauce 150ml and Lee Kum Kee Oyster Sauce 255g. They are not interchangeable, which is the point of having all three — light soy is the salty, thinner one used for seasoning; dark soy is thicker and less salty, used for colour and depth in braises and fried rice; oyster sauce is the sweet-savoury thickener that gives a stir-fry its gloss.

With these three, plus garlic, ginger and spring onion, most Chinese stir-fries, noodle dishes and braises are within reach. Refrigerate the bottles after opening.

Aubergine, 1 piece — the large purple variety, known in Indian kitchens as brinjal, baingan, vankaya or kathirikkai, and in German simply as Aubergine.

The flesh is mild and spongy raw and turns silky and almost creamy once cooked, which is why aubergine is treated as a body-giving vegetable rather than a flavouring one. Roast it whole over a flame and mash it for baingan bharta; cube it for a Bengali or Andhra curry; slice and fry it for bhaja, for a batter-fried bajji, or for the Mediterranean dishes it belongs to equally — moussaka, parmigiana, baba ganoush.

Choose a firm, glossy one that feels heavy for its size. Salting the cut slices for twenty minutes and patting them dry keeps them from soaking up oil. Store in the fridge and use within a few days.

This is the classic Indian purple eggplant, called baingan in Hindi and vankaya or badanekayi in South Indian languages, sold in Germany as Aubergine. It has smooth, glossy purple-black skin over spongy, pale flesh with small edible seeds, and a mild flavour that takes on whatever it is cooked with.

It is used whole and roasted for baingan bharta, cut into wedges for a simple baingan curry or sabzi, or stuffed and simmered for bharwan baingan. It also works cubed into a mixed vegetable curry or fried into slices.

How to use

• Rinse and trim the green stem cap before cutting.
• Cut pieces discolour quickly in air, so cook soon after cutting or hold them in water until ready.
• Keep in the fridge and use within 3 to 4 days, as it softens with age.

Augustener Helles Beer 20 Pack

Crisp, refreshing beer ideal for gatherings and parties. Convenient 20-pack for value and stocking up. Brand: Augustener.

Avocado is known by the same name in Hindi and German (Avocado). It has tough, dark green to near-black skin over pale green, buttery, smooth flesh surrounding a single large central seed.

It is not a traditional Indian ingredient but is increasingly used in salads, sandwiches, and dips, and can be mashed into a version of guacamole or mixed into a raita-style side.

How to use

• Leave at room temperature until it yields gently to pressure, which signals ripeness.
• Cut lengthwise around the seed, twist the halves apart, and remove the seed with a spoon or careful knife tap.
• Once cut, the flesh browns quickly in air; a squeeze of lemon juice slows this, and it is best eaten the same day.

Ayuko Udon Noodles 300g

This is a small pineapple, called ananas in both Hindi and German. It has a tough, spiky brown-yellow skin and firm, juicy, sweet-tart yellow flesh around a fibrous core.

It is eaten fresh on its own or in fruit salad, and in Indian cooking is sometimes cooked into a sweet-and-sour pineapple curry or a raita.

How to use

• Cut off the crown and base, then slice away the skin in strips, removing the small brown 'eyes' that remain.
• Quarter it lengthwise and cut out the tougher central core before slicing or cubing the rest.
• Keep at room temperature until it gives slightly when pressed, then refrigerate a cut piece and use within a few days.

Bacardi Carta Blanca 

Bad Reichenhaller Iodized Salt + Fluorine 500g

Bad Reichenhaller Iodized Salt 500g

Baileys Irish Cream.

Ballantine’s Finest.

Bambino Vermicelli is thin, wheat-based vermicelli (seviyan), a pantry staple in Indian kitchens used in both sweet and savoury dishes. Bambino is a well-known vermicelli brand widely used across South India.

The vermicelli has a mild, wheaty taste that takes on the flavour of the dish it is cooked in, whether that is a milky, sweet payasam or kheer, or a savoury vermicelli upma.

How to use

• Roast the vermicelli lightly in ghee or oil if it is not pre-roasted, then add milk and sugar for a sweet payasam, or water and vegetables for a savoury upma.
• Cook, stirring occasionally, until the vermicelli softens and the liquid is absorbed.

Pack size: 350g. Store in a cool, dry place in an airtight container.

Bamboo Tree Rice Noodles 3mm 200g

Bamboo Tree Rice Paper 22cm