rice/flour/grains

Barilla - Spaghetti

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.

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.

Diamond - glasnudeln lang

Telugu Foods Bombay Rava, also sold as upma rava, is coarse wheat semolina, the granular flour left after the bran is removed. It is unroasted, so it needs a few minutes in a dry pan before it goes into a dish, and it cooks into distinct grains rather than a paste when the water ratio is right.

Best for

• Upma with onion, green chilli and curry leaves
• Rava dosa and rava idli
• Kesari, sheera and halwa

How to cook it

Dry roast the rava on medium heat for four or five minutes until it smells nutty and the grains move freely, then set it aside; skipping this is the usual reason upma turns to porridge. For upma, use one part rava to two and a half parts boiling water, add the rava in a steady stream while stirring constantly to stop lumps forming, then cover and cook on low heat for three to four minutes. For halwa, keep the same ratio but use milk or a milk and water mix.

Pack and storage

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

India Gate Excel Extra Long Basmati in the 5kg pack is the size for a household that cooks rice regularly rather than occasionally. It is the extra-long-grain line: grains that lengthen visibly on cooking, hold firm at the centre and stay loose in the pot, which is what a biryani needs if the rice is not to collapse into the masala.

Best for

• Biryani and pulao for a full table
• Everyday steamed rice with curry and dal
• Jeera rice and fried rice

How to cook it

Wash gently until the water clears and soak for twenty to thirty minutes before cooking. For plain rice, one cup of soaked rice to one and a half cups of water, boiled then covered on the lowest heat for ten to twelve minutes, with five minutes of resting before opening. For biryani, parboil in plenty of salted water to roughly seventy per cent, drain well, layer and finish sealed on low heat. Fork the grains apart at the end.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it in an airtight container away from damp and strong-smelling spices.

High-quality Tilda Basmati Rice 5 Kg, perfect for daily meals, biryani, pulao, and traditional recipes. Carefully packed to ensure freshness and taste.

Udhaiyam Roasted Rava is a premium pre-roasted semolina made from durum wheat, ideal for making idli, upma, rava dosa and halwa. Pre-roasting ensures a nutty aroma and prevents lumping during cooking.

• Pre-roasted for enhanced nutty flavour
• Perfect for upma, rava idli, rava dosa and sweets
  

Anil Roasted Rava is semolina made from wheat that has been roasted before packing, saving the step of dry-roasting it yourself before cooking. It is commonly used in South Indian cooking to make dishes such as upma, rava idli, rava dosa and rava kesari.

The rava has a light, toasted aroma and a fine, grainy texture, cooking up into a soft consistency for savoury dishes or a slightly firmer one for sweets like kesari, depending on how much liquid is used.

How to use

• For upma, add the rava to hot water or a tempered pan and stir until it softens and thickens.
• For kesari, cook the rava with milk or water and sugar until it comes together into a thick, sweet dish.
• For idli or dosa batter, mix with yoghurt or a fermented batter as per your usual recipe.

Pack size: 1kg. Store in a cool, dry place in an airtight container.