Indian

TRS Green Cardamom (Elachi) are whole pale-green pods holding small sticky black seeds. The pod is mostly a wrapper; the aroma — sweet, floral and slightly camphorous — lives in the seeds inside.

Best for

• Masala chai and kheer
• Biryani, pulao and korma
• Gulab jamun, halwa and garam masala

How to cook it

For savoury dishes, bruise the pod with the flat of a knife and fry it whole in ghee at the start. For sweets and chai, split the pods, take out the seeds and crush them to a powder — the flavour is far stronger that way, and you avoid papery husks in the finished dish. Two or three pods will scent a pot of rice or a litre of milk.

Pack and storage

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

TRS Amchur Powder is dried green mango, ground to a pale beige powder. It is a souring agent — sharp and fruity, with none of the wetness that lemon juice or tamarind would add to a dish.

Best for

• Chana masala, chaat masala and aloo chaat
• Dry vegetable stir-fries and stuffed parathas
• Marinades, and samosa and pakora fillings

Using it

Add it near the end of cooking rather than at the start — long heat dulls the sourness. Half to one teaspoon will sharpen a family-sized dish. Because it is dry, it is the right choice for anything that must not go watery, such as a paratha stuffing or a dry sabzi. A squeeze of lemon can stand in, but the flavour is fruitier, not the same.

Pack and storage

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

TRS Bay Leaves are the dried Indian bay leaf, tej patta — long, ribbed leaves with three veins running lengthways and a gentle cassia-like aroma. They are a different leaf from the Mediterranean bay used in stews, and milder in effect.

Best for

• Biryani, pulao and jeera rice
• Korma, rogan josh and slow-cooked meat curries
• Dal, and whole garam masala blends

How to cook it

Drop one or two leaves into hot ghee or oil at the very start, with the cinnamon and cardamom, and let them crackle for a few seconds before the onions go in. They release their aroma slowly, so leave them in for the whole cook and remove before serving. Crumbled leaves burn faster, so use them whole.

Pack and storage

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

Priya Instant Rava Idli Mix is a semolina-based idli mix that needs no overnight fermentation, so the batter rests for a few minutes and goes straight into the steamer. The idlis come out soft with the slightly grainy bite that rava idli is known for.

Best for

• A quick breakfast idli with coconut chutney
• Idli with sambar
• Lunch boxes and last-minute tiffin

How to cook it

Mix the powder with thick curd and water to a spoonable batter, adding the water a little at a time, and leave it to stand for ten to fifteen minutes so the rava swells. A tempering of mustard seeds, broken cashew and curry leaves stirred through at this point is traditional. Grease the idli plates, fill them three-quarters full and steam for ten to twelve minutes, until a skewer comes out clean. Rest the plates for two minutes before unmoulding, or the idlis tear.

Pack and storage

200g pack. Store in a cool, dry place, sealed after opening.

Haldiram's Golden Mixture is a fine-cut namkeen of thin sev, fried split lentils, peanuts and small crisp flakes, seasoned with a mild everyday masala. The pieces are smaller than in a Punjabi or Bombay mix, which makes it easy to eat by the spoonful and just as easy to scatter over food.

Best with

• Tea-time snacking
• Topping chaat, dahi or poha
• Filling small bowls for guests

Pack and storage

150 g pack. Keep in a cool, dry place and seal the pack after opening.

MDH Garam Masala is a finishing blend of warm aromatic spices, not a chilli powder and not a dish-specific masala. Cardamom, cinnamon, clove, black pepper and cumin give it fragrance and depth, and it adds almost no heat of its own.

Best for

• Finishing dals, chana and rajma
• Chicken and mutton curries of any style
• Vegetable gravies, keema and pulao

Using it

Add it in the last few minutes of cooking, or stir it in off the heat, because long boiling flattens the aroma it exists to provide. Half to one teaspoon is enough for a dish serving four. If you prefer a deeper flavour, bloom a small pinch in hot ghee and pour it over the finished dish. Use it alongside, not instead of, the main spicing.

Pack and storage

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

Fortune Mustard Oil is a cooking oil made from mustard seeds, commonly used in North Indian, Bengali and Eastern Indian cooking. It has a strong, pungent aroma and a deep golden colour, both of which are characteristic of mustard oil and come through in the dishes it is used in.

The oil has a sharp, distinctive flavour that softens slightly once heated, making it a common choice for curries, tempering and pickling, where a stronger flavour is often preferred.

How to use

• Heat the oil until it reaches smoking point, then let it cool briefly before adding spices, as is customary when cooking with mustard oil.
• Use for daily cooking, curries, frying or making pickles.

Pack size: 500ml. Store in a cool, dry place away from direct sunlight.

Annam Whole Ragi is finger millet sold as the whole grain rather than as flour, so the small round reddish-brown seeds are intact. Keeping it whole means you control what happens to it, whether that is sprouting, cooking it as a grain or grinding it fresh.

Best for

• Ragi mudde and ragi ambali
• Sprouting, then drying and grinding into flour
• Porridge and thick savoury gruels

How to cook it

Rinse and soak the grain for six to eight hours before you do anything with it. To cook it whole, use one cup to three cups of water and simmer for around forty minutes until tender. To sprout, drain after soaking and leave loosely covered for a day or two, then sun or oven dry completely before grinding. It is naturally gluten-free.

Pack and storage

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

Udhaiyam Urid Chilka is split black gram with the skin (chilka) intact, offering a slightly coarser texture and higher fibre content. Used in dals, stuffed parathas and regional preparations across India.

• Split black gram with skin for extra fibre
• Excellent for stuffed parathas and regional dals
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Townbus Cornflakes Mixture is a namkeen built on crisp cornflakes rather than gram flour, with fried lentils, peanuts and spices mixed through. The flakes stay light and shatter easily, so it eats as a lighter mixture than a sev-heavy one, and the seasoning is salty with a mild chilli edge. Children usually take to this one first.

Best with

• Tea and coffee
• A party or guest snack bowl
• Chaat, as a crunchy topping
• Lunch boxes and after-school snacking

Pack and storage

150g pack. Store in a cool, dry place, sealed after opening. Cornflakes go limp faster than fried snacks do, so transfer the mixture to an airtight jar as soon as the pack is opened.

Townbus Aloo Bhujia is the fine, tangled noodle namkeen made from gram flour and potato, fried crisp and seasoned with salt and mild spice. The strands are thin enough to break apart in the hand, which is why it works as well scattered over something as it does eaten by the handful. It is savoury and lightly hot rather than fiery.

Best with

• Tea or filter coffee in the afternoon
• Scattered over chaat, bhel or a plate of curd rice
• A bowl put out for guests alongside other namkeens
• Sprinkled on upma or poha for crunch

Pack and storage

150g pack. Store in a cool, dry place, sealed after opening. Bhujia loses its crispness quickly once air gets in, so press the air out of the bag and clip it shut, or tip the contents into an airtight jar.

Priya Sambhar Masala is the ground blend for South Indian sambar, so a pot needs only dal, tamarind and vegetables alongside it. It is rounded and mildly hot, with the roasted note that separates a sambar powder from a general-purpose curry powder.

Best for

• Sambar with drumstick, pumpkin or mixed vegetables
• Idli and vada sambar
• Kootu and other dal-and-vegetable dishes

Using it

Cook toor dal until it is soft enough to mash. Separately boil the vegetables with tamarind water and salt until tender, then add one and a half to two teaspoons of the masala for four servings and let it simmer for five minutes so the powder loses its raw edge before the dal goes in. Finish with a tempering of mustard seeds, dried red chilli, curry leaves and a pinch of asafoetida in oil, poured over the pot off the heat.

Pack and storage

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

Haldiram's Minute Khana Aloo Paratha is a frozen wheat flatbread stuffed with spiced mashed potato at a medium heat level, here in the large value pack. The filling reaches the edges rather than sitting in the middle, so the last bite has as much potato as the first.

Best for

• Feeding a family through a busy week
• Breakfasts with curd and pickle
• Keeping the freezer stocked

How to cook it

Cook from frozen, taking out only as many as you need. Heat a tawa over medium heat and cook each paratha dry for about two minutes a side until brown spots form, then brush with ghee or oil and crisp for another thirty seconds each side, pressing lightly with a spatula.

Pack and storage

1.6 kg pack containing 16 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

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.

TRS Star Anise (Chakra Phool) is the dried eight-pointed seed pod with a strong, sweet liquorice aroma. One or two whole stars will carry a large pot, so it is a spice to use sparingly.

Best for

• Biryani, pulao and Hyderabadi rice dishes
• Garam masala and whole-spice blends
• Slow-cooked meat curries, stocks and braises

How to cook it

Add the whole star to hot ghee or oil at the start, with the cinnamon and cardamom, and let it perfume the fat for a few seconds before the onions go in. Leave it in while the dish cooks and fish it out before serving, or warn whoever is eating — biting into one is overpowering. Broken points work as well as whole stars.

Pack and storage

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

Priya Tomato Pickle is a cooked tomato pickle in oil, made without garlic. Unlike a cut-fruit pickle it has no firm pieces to bite through; it spreads like a thick chutney, sour and hot together, with the tomato cooked down until it darkens.

Best for

• Idli and dosa
• Curd rice and plain hot rice
• Chapati rolls and sandwiches

Serving

Because it is soft, it can be spread rather than spooned, which makes it the easiest of the pickles to use in a roll or on toast. Take it out with a dry spoon every time, and level the surface so the oil settles back over the pickle before the jar goes away. Do not return an unused portion from the plate to the jar. A teaspoon is enough alongside a full meal.

Pack and storage

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

Haldiram's Panchrattan is a five-part namkeen mix bringing together sev, fried lentils, peanuts, crisp flour pieces and masala-coated bits in one bag. It is a savoury mix rather than a sweet-sour one, with a steady, moderate spice running through it.

Best with

• Afternoon chai
• Snacking with cold drinks
• Topping chaat or curd rice

Pack and storage

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

Haldiram's Cookie Heaven Kaju Pista Cookies are sweet, ghee-rich biscuits with cashew and pistachio baked through them — a dessert-style cookie for chai, not a namkeen.

They carry the soft, crumbling texture that ghee gives, with visible nut pieces rather than just flavouring.

Best with

• Masala chai or coffee
• Festival sweet boxes and gifting
• Everyday snacking

Pack and storage

200 g. Keep sealed in a cool, dry place. Contains nuts and dairy.

Haldiram's Cookie Heaven Coconut Cookies are sweet, crisp biscuits baked with desiccated coconut running right through the crumb — a bakery cookie, not a savoury snack.

The coconut keeps them short and buttery rather than hard, so they snap cleanly and melt quickly.

Best with

• Masala chai or filter coffee
• Lunchboxes and everyday snacking
• Serving alongside sweets at festivals

Pack and storage

180 g. Reseal and keep in a cool, dry place to stay crisp. Contains dairy.

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.

Experience the rich aroma and exceptional taste of India Gate Premium Basmati Rice 2 Kg. Carefully sourced from premium-quality basmati grains, this rice is known for its long, slender grains, delightful fragrance, and fluffy texture after cooking. Perfect for everyday meals and special occasions, it elevates dishes such as biryani, pulao, jeera rice, fried rice, and more.

The extra-long grains remain separate and non-sticky when cooked, ensuring restaurant-quality results at home. Whether you're preparing traditional Indian recipes or international rice dishes, India Gate Premium Basmati Rice delivers consistent quality and authentic flavor in every serving.

Key Features

• Premium-quality long-grain basmati rice
• Naturally aromatic with rich flavor
• Fluffy, non-sticky texture after cooking
• Ideal for biryani, pulao, fried rice, and daily meals
• Carefully selected and hygienically packed
• Consistent quality and taste
• Net Weight: 2 Kg

Storage Instructions

Store in a cool, dry place. Transfer to an airtight container after opening to maintain freshness, aroma, and quality.

Telugu Foods Wheat Rava Coarse is broken wheat at a coarse grind, closer to cracked grain than to fine semolina, and it keeps the bran. It cooks to a firmer, chewier result than Bombay rava and takes longer to soften, which is why it suits savoury pots and breakfast porridges rather than delicate rava dosa.

Best for

• Godhuma upma and savoury broken-wheat dishes
• Wheat rava pongal and khichdi with moong dal
• Sweet or savoury breakfast porridge

How to cook it

Rinse once and drain. In a pressure cooker, use one part rava to three parts water and cook for two or three whistles, then let the pressure drop on its own. In an open pot it needs closer to four parts water and fifteen to twenty minutes of simmering, topped up as it thickens. Temper mustard seeds, chana dal, green chilli and curry leaves in oil first and add the drained rava to that, so the grains take on the flavour as they swell.

Pack and storage

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

Udhaiyam Red Lentils (Masoor Dal) are premium split red lentils that cook quickly to a smooth, velvety consistency. Used worldwide in soups, stews and traditional Indian dal dishes.

• Quick-cooking split red lentils
• Perfect for dal, soups, stews and curries
  

Haldiram's Minute Khana Methi Paratha is a frozen layered flatbread with fenugreek leaves worked through the dough, which gives it a faintly bitter, herby taste and a green fleck to the crumb. That methi note means it carries plenty of flavour even eaten plain.

Best for

• Breakfast with curd and pickle
• Serving with dal or a simple sabzi
• Lunchboxes and picnics

How to cook it

Cook from frozen, without thawing. Place on a hot tawa over medium heat and cook about two minutes a side until brown spots appear. Brush with a little ghee or oil and finish for a further thirty seconds each side, pressing gently so it cooks evenly.

Pack and storage

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