Indian

Schani Mustard Oil is a pungent, full-flavoured cooking oil widely used in North and East Indian cuisines. It gives a distinctive sharp taste to pickles, curries, fish and stir-fries. 1 litre bottle.

Schani Phool Makhana is puffed lotus seeds — light, white, popcorn-like spheres with an airy crunch and a very mild taste, in a 50g pack.

Roast in a little ghee until crisp and season with salt, pepper or chaat masala for a quick snack, or use in makhana kheer and makhana matar. Popular fasting food for Navratri and Ekadashi.

Store sealed in a dry, airtight container.

Damaged packaging – 20% off. This 10kg sack of Dildaar Extra-Long Basmati has damaged outer packaging, so we are selling it at a reduced price. Limited stock – only while it lasts.

Dildaar Extra-Long Basmati is long-grain aromatic rice chosen for grain length: the grains elongate as they cook, hold their shape, and stay loose rather than sticking.

Best for

• Biryani and pulao for large gatherings
• Everyday steamed rice with curries and dal
• Fried rice and jeera rice

Pack and storage

10kg sack. Because the outer bag is damaged, move the rice into an airtight container when it arrives and store it in a cool, dry place.

TRS Coconut Powder is finely ground desiccated coconut — dry, pale and powdery rather than the shredded flakes sold for baking. Because it is so fine it dissolves into a gravy instead of sitting on top of it.

Best for

• South Indian and Sri Lankan coconut curries
• Chutneys, masala pastes and korma
• Laddu, barfi and coconut sweets

How to cook it

For a gravy, soak two or three tablespoons in warm water or warm milk for ten minutes, then blend to a smooth paste and stir it in near the end — added dry it will stay grainy. Do not let it boil hard once in, or the sauce splits. For sweets, dry-roast briefly first to bring out the aroma.

Pack and storage

300 g. Store in a cool, dry place, sealed after opening.

TRS Ragi Flour is ground finger millet — a wholegrain flour with a deep reddish-brown colour and an earthy, nutty taste quite unlike wheat. It is naturally gluten-free, so on its own it will not hold together the way wheat dough does.

Best for

• Ragi mudde, the Karnataka staple
• Ragi roti and ragi dosa
• Ragi malt and porridge
• Blending into chapati atta for a wholegrain loaf of flavour

How to cook it

For rotis, knead with hot water and work the dough while it is still warm, or mix it half and half with wheat atta so it rolls out properly. For porridge and malt, roast the flour in a dry pan for a couple of minutes first — it deepens the flavour and stops lumps forming — then whisk it into cold water before it ever meets heat.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.

Udhaiyam Mixed Lentils is a blend of several dals in one pack, for the mixed dal that many households cook when no single lentil is quite what they want. Cooked together the different lentils give a dal with more body than a single-pulse one: some break down and thicken the pot while others stay whole.

Best for

• Mixed dal, panchmel-style
• Dal khichdi
• Thick lentil soups and stews

How to cook it

Rinse several times until the water runs clear and soak for at least an hour, which matters more here than with a single dal because the lentils in the mix cook at different rates and soaking evens them out. Pressure cook with three parts water to one part lentils for four or five whistles, then let the pressure drop by itself. Mash lightly against the side of the pot, adjust the consistency with hot water, and finish with a tempering of cumin, garlic, dried chilli and ghee.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.

TRS Kashmiri Chilli Whole are whole dried Kashmiri chillies — short, wrinkled and deep red. They are used for the colour they give a dish rather than for heat, and are noticeably milder than ordinary dried red chillies.

Best for

• Grinding your own Kashmiri chilli powder
• Rogan josh, tandoori marinades and red masala pastes
• Vindaloo and Goan recipe pastes, and pickles

How to cook it

For a paste, tear off the stalks, shake out most of the seeds and soak the chillies in hot water for twenty minutes before grinding — that is what gives the deep red colour without the grit. For tempering, fry a whole chilli in hot oil for a few seconds until it puffs and darkens slightly. Leave the seeds in if you want more heat.

Pack and storage

150 g. Store in a cool, dry place, sealed after opening.

Aachi Pepper Chicken Masala is a bold, peppery spice blend for the popular South Indian dry pepper chicken dish. Featuring whole cracked black pepper, fennel and aromatic spices, it delivers intense heat and fragrance.

• Intense black pepper-forward spice blend
• Ideal for dry-style South Indian pepper chicken
  

Aachi Paneer Tikka Masala is a smoky, tandoori-inspired spice blend for marinating and grilling paneer. It gives cottage cheese the classic charred exterior and bold flavour of restaurant paneer tikka.

• Tandoori-style marinade for paneer
• Bold grilled and charred flavour profile
  

Aachi Prawn Fry Masala is a coastal seafood spice blend designed to create perfectly marinated, pan-fried prawns with a bold, spiced crust. Ideal for both dry fry and semi-gravy prawn preparations.

• Coastal seafood spice blend for prawn dishes
• Bold chilli and pepper for crispy coating
  

Aachi Chettinad Chicken Biryani Masala brings the bold, complex flavours of Chettinad cuisine to your biryani. Made with kalpasi, marathi mokku and signature spices, it delivers an authentic South Indian flavour profile.

• Signature Chettinad spices including kalpasi
• Distinct smoky, spiced South Indian flavour
  

Schani Food Colour Red is a vivid, food-safe red dye commonly used in Indian sweets, drinks, and dishes. Ideal for creating striking colours in tandoori marinades and desserts.

Tubzee Kulfi Original, 70g — the plain, classic kulfi in a single-serve size: no fruit, no nuts, just the cooked, sweetened, cardamom-scented milk that the whole family of kulfi flavours is built on.

Kulfi is set, not churned, so it is dense and close-textured and melts far more slowly than ice cream. The original is the one to choose if you want the malai taste itself rather than something layered over it — and the one that works best served with falooda, rose syrup or a hot gulab jamun.

Let it soften for a couple of minutes before eating. Keep frozen and do not refreeze once it has started to melt.

Tubzee Pistachio Kulfi Ice, 70ml — the single-serve cup of pistachio kulfi, the Indian frozen dessert that sets dense and melts slowly.

Unlike churned ice cream, kulfi has no air whipped into it, so the texture is closer and the taste of the cooked, sweetened milk comes through more strongly. Pistachio gives it a nutty, faintly savoury finish that keeps it from being simply sweet.

The 70ml size is the one to keep a few of in the freezer — for after dinner, for children, or for serving a group without opening a whole tub. Let it soften for two or three minutes before eating. Keep frozen and do not refreeze.

Haldiram's Jumbo Punjabi Samosa is the oversized frozen samosa — a thick, blistered pastry shell packed with spiced potato and peas at a medium heat level, with each piece weighing in at around 100 g. One is a snack in itself rather than something you eat three of.

Best for

• A substantial tea-time snack
• Making samosa chaat with choley and curd
• Serving as a starter with chutney

How to cook it

Cook from frozen without thawing, and allow longer than for a standard samosa. In an air fryer, cook at 180°C for 22 to 26 minutes, turning once. In an oven, brush with oil and bake at 200°C for 30 to 35 minutes on a lined tray, turning halfway. To deep fry, keep the flame low to medium so the centre heats before the shell darkens.

Pack and storage

1.4 kg pack containing 14 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Telugu Foods Pootharekulu is the paper sweet of coastal Andhra: wafer-thin sheets of rice starch, so fine they are almost translucent, folded over sugar and ghee. The sheet dissolves the moment it is in the mouth, which is the whole point of the sweet and the reason it is made by hand. It is supplied frozen to keep the layers intact in transit.

Best with

• Festival and Diwali sweet boxes
• Coffee or tea after a meal
• Serving to guests as something they are unlikely to have had before

Serving

Take the pieces out of the freezer and let them come to room temperature in the closed pack for twenty to thirty minutes before serving. Do not unwrap them while frozen and do not try to hurry it in a microwave; the sheets tear when cold and go soggy when warmed. Handle each piece flat and with dry fingers. Serve the same day once thawed.

Pack and storage

125g pack. Keep frozen until the day you intend to serve it, and do not refreeze once thawed.

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.

Haldiram's Minute Khana Tandoori Naan is a frozen leavened flatbread with the dark blisters and soft chew of naan baked in a tandoor, made without dairy. The smaller pack suits a household meal rather than a gathering.

Best for

• Dinner with a rich curry or dal
• A vegan alternative to standard naan
• Quick meals for two or three people

How to cook it

Cook straight from frozen. Place on a hot tawa over medium-high heat for about a minute a side, until it puffs and the blisters colour. It can also be heated in an oven at 200°C for four to five minutes. Brush with oil or vegan butter the moment it comes off the heat so it stays soft.

Pack and storage

400 g pack containing 5 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Homestyle Paratha is a frozen layered wheat flatbread folded so it opens into flakes on the pan, made to a vegan recipe. It is unstuffed, which keeps it versatile — the bread to put beside whatever else you are cooking.

Best for

• Serving with dal, sabzi or curry
• Rolling into wraps
• Breakfast with pickle

How to cook it

Cook straight from frozen. Heat a tawa over medium heat, lay the paratha on the dry surface and cook about two minutes a side until golden spots form. Brush with oil towards the end and press lightly with a spatula so the layers separate. Serve hot off the pan.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

MDH Jal Jeera Masala is a cold-drink blend rather than a cooking masala, built on roasted cumin, black salt and mint. It is sour and savoury, with a cooling finish and almost no cooking required.

Best for

• Chilled jaljeera served before a meal
• Spiced lemon water and shikanji
• Sprinkling over cut fruit, salad or curd

Using it

Stir about one and a half tablespoons into a litre of cold water with lemon juice and a little tamarind or jaggery, then let it stand for fifteen minutes before straining. Serve it very cold with chopped mint. Because it already carries salt, taste before adding any, and add sourness with lemon rather than more powder.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.

MDH Pulao Masala is a gentle, fragrant blend for rice rather than a curry masala. It sits on warm whole spices of the cinnamon, clove, bay and cardamom family, so it perfumes the pot without adding real heat.

Best for

• Vegetable pulao with peas, carrot and beans
• Jeera or matar pulao served alongside a curry
• Light chicken or mutton pulao

Using it

Warm it in ghee or oil with sliced onion for about a minute before the rinsed rice goes in, so the aromatics open up. Use roughly one and a half teaspoons for two cups of raw rice feeding four. Add water at the usual ratio for your rice, season with salt, and leave the pot alone once it comes to a simmer. It is meant to be subtle, so resist doubling the quantity.

Pack and storage

50g pack. Store in a cool, dry place, sealed after opening.

MDH Sabji Masala is the everyday blend for dry and semi-dry vegetable dishes, built on coriander and cumin with moderate heat. It is the one you reach for when a sabzi needs rounding out rather than a specific regional character.

Best for

• Aloo gobi, bhindi and mixed vegetable sabzi
• Cabbage, beans and carrot stir-fries
• Simple potato and pea dishes

Using it

Add it once the onion and tomato have softened, with the pan still hot, and let it fry for thirty seconds before the vegetables go in. Two teaspoons is about right for 500g of vegetables serving four. For drier sabzis, sprinkle a little extra over at the end and toss, which keeps the aroma sharp. A splash of water stops it catching if the pan runs dry.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.

MDH Shahi Paneer Masala is a mild, aromatic blend built for a rich cashew, tomato and cream gravy rather than a fiery curry. Warm spices such as cardamom dominate, and there is very little chilli heat.

Best for

• Shahi paneer in a creamy tomato gravy
• Malai kofta and other mild North Indian gravies
• Vegetable korma-style dishes

Using it

Bloom it briefly in ghee or oil with the onion and tomato base before any liquid goes in, which brings the cardamom forward. Around two teaspoons suits 250g of paneer serving four. Add the cream or cashew paste once the masala has cooked through, then slide the paneer in at the very end and warm it through rather than boil it, so it stays soft.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.