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 Bajri Flour is ground pearl millet — bajra atta — a greyish flour with a distinctly nutty, slightly earthy taste, in a 1kg pack.

It is the flour for bajra roti and bhakri, eaten across Gujarat, Rajasthan and Maharashtra through the winter months, usually with butter or ghee, jaggery, garlic chutney or a stew. It also goes into thalipeeth, khichu and bajra khichdi.

Bajra has no gluten, so the dough will not stretch like wheat: knead it with warm water, keep it soft, and pat the roti out by hand or between sheets rather than rolling it thin. Mixing in a little wheat flour makes it easier to handle. Store sealed in a cool, dry place — millet flour is best used within a few months of opening.

India Gate Classic Basmati is long-grain aromatic basmati in a 1kg pack, the size to keep on hand for a biryani at the weekend rather than for daily cooking. The grains cook separate and dry, elongate as they soften, and hold their shape well enough to be layered and reheated without turning to paste.

Best for

• Biryani, where the grains must stay distinct
• Pulao, jeera rice and plain steamed rice
• Fried rice made from rice cooked the day before

How to cook it

Rinse until the water runs clear, then soak for twenty to thirty minutes. Use about one and a half parts water to one part rice, boil, cover, and cook on the lowest heat for ten to twelve minutes, then rest it for five minutes before opening the pot. For biryani, parboil in generously salted water to about seventy per cent, drain, and finish on low heat under a sealed lid. Always fork the rice apart rather than stirring it.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container away from damp.

TRS Mace (Javantri) is the lacy orange-brown covering that grows around the nutmeg seed, dried into brittle blades. It tastes like nutmeg but lighter and more floral, and it colours a pale gravy far less than most whole spices.

Best for

• Korma, white gravies and Mughlai dishes
• Biryani and garam masala blends
• Kebab and kofta mixes, and milk sweets

Using it

A single blade is enough for a family-sized pot. Fry it in ghee with the other whole spices at the start, or grind it into a masala with cardamom and nutmeg. It is brittle and grinds easily, but it clogs a wet grinder, so use a dry spice mill. Remove whole blades before serving.

Pack and storage

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

Aachi Pani Puri Masala is the authentic spice blend for making the flavoured water (pani) used in India's most popular street food. Simply mix with water for the perfect tangy, spicy, minty puri filling water.

• Authentic tangy-spicy pani puri water spice blend
• Features mint, amchur, black salt and cumin
  

Aachi Butter Chicken Masala creates the iconic creamy tomato gravy of North India's most loved dish. With mellow spices, kasuri methi and tomato notes, it produces a smooth, indulgent butter chicken sauce effortlessly.

• Creamy tomato and kasuri methi spice profile
• Mild, family-friendly butter chicken flavour
  

Aachi Lemon Rice Powder is a convenient spice seasoning for making South Indian lemon rice (elumichai sadam). With mustard, curry leaves, chilli and dried lemon essence, it transforms plain rice into a zesty, flavourful dish in minutes.

• Instant seasoning mix for South Indian lemon rice
• Features mustard, curry leaves and lemon flavour
  

Aachi Mutton Curry Masala is a slow-cook spice blend designed for slow-cooked mutton curries. Its rich combination of whole spices, black pepper and warming masala creates the deeply aromatic gravy synonymous with South Indian mutton curry.

• Slow-cook spice blend for mutton curry
• Rich black pepper and whole spice blend
  

Aachi Kadai Chicken Masala is crafted for the iconic wok-cooked North Indian dish. Featuring freshly ground coriander seeds, dried chillies and capsicum-forward spices, it gives kadai chicken its signature bold flavour.

• Wok-style kadai cooking spice blend
• Capsicum, coriander and chilli-forward profile
• Wholesale tray: 100g x 10 packs per tray

Aachi Chicken Manchurian Masala captures the sweet, tangy and spicy flavour of Indo-Chinese chicken manchurian. A restaurant favourite, it delivers consistent results in both dry and gravy versions of this popular dish.

• Sweet, tangy and spicy Indo-Chinese flavour
• Works for both dry and gravy manchurian
  

Aachi Chicken Tikka Masala is a fragrant tandoori-inspired spice blend perfect for marinating and grilling chicken. It creates the classic charred, smoky flavour of restaurant-style chicken tikka.

• Tandoori-style marinade spice blend
• Ideal for grilling, BBQ and oven baking
  

Aachi Country Chicken Biryani Masala is crafted for naatu kozhi (country chicken) biryani, where robust spices complement the stronger flavour of free-range chicken. A deeply aromatic blend popular in Tamil Nadu.

• Designed for naatu kozhi (country chicken)
• Robust, deeply aromatic South Indian spice blend
  

Schani Leh-S-Royal Veg Biryani Curry Mix is a convenient blend for cooking fragrant, restaurant-quality vegetable biryani at home. Packed with authentic spices and flavours.

TRS Garlic Powder is dried garlic ground fine — sharp and savoury, with a drier, mellower flavour than fresh cloves and none of the peeling or chopping. It disperses evenly through a dry rub or a marinade in a way crushed garlic never will.

Best for

• Dry rubs, tandoori and kebab marinades
• Indo-Chinese sauces and noodle dishes
• Seasoning fries, popcorn and savoury snacks

Using it

Roughly a quarter teaspoon stands in for one fresh clove. Add it with the other ground spices rather than straight into hot oil, where it burns within seconds and turns acrid. For marinades, mix it into the yoghurt or oil first and give it a few minutes to hydrate before the meat goes in.

Pack and storage

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

TRS White Pepper Powder is ground from peppercorns with the outer skin removed, leaving a pale powder. The heat is cleaner and more direct than black pepper, without the woody, aromatic note, and it disappears into a pale sauce rather than speckling it.

Best for

• Cream sauces, soups and mashed potato
• Indo-Chinese dishes, sweetcorn soup and stir-fries
• Marinades for chicken and fish

Using it

Add it towards the end of cooking, as the heat fades with long simmering. Use a lighter hand than you would with black pepper — white pepper hits harder and can turn a sauce harsh. In Indo-Chinese cooking it is often the only pepper used, stirred in just before the dish leaves the wok.

Pack and storage

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

Schani Food Colour Green is a vibrant, concentrated food-safe dye for colouring sweets, cakes, and savoury dishes. A little goes a long way for bright, consistent colour.

MDH Chutney Podina Masala is a dry blend made to go into fresh green chutney, so the chutney tastes balanced without you having to measure out four or five separate spices. It is minty and tangy, with a savoury salt edge.

Best for

• Green mint and coriander chutney for samosas and pakoras
• Chutney sandwiches and tikka accompaniments
• Spooning through curd as a quick dip

Using it

Grind a large bunch of coriander and a smaller handful of mint with green chilli, a little lemon juice and two teaspoons of the masala, adding water a spoon at a time so the grinder catches. Taste before adding salt, as the blend already carries some. Made fresh it keeps two or three days refrigerated in a sealed jar.

Pack and storage

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

Haldiram's Minute Khana Muli Paratha is a frozen stuffed wheat flatbread filled with spiced grated radish, set at a medium heat level. The radish brings a peppery sharpness that makes this the most distinctive of the stuffed parathas, and it needs little more than curd alongside.

Best for

• Breakfast with curd and butter
• A light lunch eaten on its own
• Serving with dal or pickle

How to cook it

Cook from frozen — no thawing. Place on a tawa heated over medium heat and cook about two minutes a side until brown spots appear. Brush with ghee or oil and finish each side for a further thirty seconds. Keep the flame moderate so the filling heats through before the outside colours too far.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Gobhi Paratha is a frozen wheat flatbread stuffed with spiced grated cauliflower at a medium heat level. The cauliflower filling stays loose and textured rather than smooth, so it eats lighter than a potato paratha.

Best for

• Breakfast with curd and pickle
• A one-dish meal with raita on the side
• Lunchboxes

How to cook it

Cook from frozen, without thawing. Heat a tawa over medium heat and cook the paratha dry for around two minutes a side until golden spots appear. Brush with ghee or oil and cook a further thirty seconds each side, pressing gently so the filling heats right through to the centre.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Tandoori Roti is a frozen wheat flatbread made in the tandoor style — thicker and firmer than a phulka, with charred spots and a sturdier chew. It is the roti to use when the curry is heavy and a thin one would fall apart.

Best for

• Serving with thick dals and rich curries
• Everyday dinners
• Scooping up dry sabzis

How to cook it

Cook from frozen — do not thaw. Heat a tawa over medium-high heat and cook the roti dry for about a minute a side, pressing lightly until it puffs and the charred spots darken. Brush with ghee or oil as it comes off the pan and keep the rotis wrapped in a cloth so they stay soft.

Pack and storage

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

Annam Ponni Boiled Rice in a two-bag pack for households that get through a lot of rice. Ponni is the everyday table rice of Tamil Nadu, and parboiling before milling firms up the grain so cooked rice stays separate and reheats without turning pasty.

Best for

• Daily steamed rice with sambar, rasam and kuzhambu
• Curd rice, lemon rice and tamarind rice
• Lunchboxes and batch cooking, where texture has to hold

How to cook it

Parboiled rice wants more water and more time than raw rice. Rinse twice, then pressure cook one cup to two and a half cups of water for three to four whistles, or boil it in an open pot of plenty of water for about twenty-five minutes and drain. A thirty minute soak shortens the cooking and gives a more even grain.

Pack and storage

Two 5kg bags. Store in a cool, dry place, sealed after opening.

Annam Canned Boiled Chick Peas are white chickpeas already cooked and packed in brine, so there is no overnight soak and no pressure cooker. They are soft enough to eat straight from the tin and firm enough to hold their shape in a gravy.

Best for

• Quick chole and chickpea curry on a weeknight
• Chana chaat with onion, tomato and lemon
• Salads, wraps and hummus

Using it

Drain and rinse them well under cold water first, which takes the brine taste off. For a curry, add them to the finished onion and tomato masala and simmer for ten to fifteen minutes rather than the usual half hour, since they only need to take up flavour. Crush a few against the pan to thicken the gravy. Season at the end, as the brine already carries salt.

Pack and storage

400g tin. Once opened, transfer any unused chickpeas to a covered container and keep refrigerated.