Under €2

MTR Instant Dosa Mix is a ready-to-mix batter powder for making dosa, the thin, crisp South Indian rice and lentil crepe. Instead of soaking and grinding rice and urad dal at home, this pack lets you prepare a dosa batter simply by adding water.

The dosa made from this mix has a mild, slightly tangy flavour typical of fermented rice batter, with a crisp texture when cooked well on a hot tawa (griddle).

How to use

• Mix the powder with water to form a smooth, pourable batter and let it rest briefly.
• Heat a tawa or non-stick pan, pour a ladle of batter and spread thinly in a circular motion.
• Drizzle a little oil around the edges and cook until golden and crisp, then fold or roll and serve with chutney or sambar.

Pack size: 200g. Store in a cool, dry place.

MDH Karahi Chicken Masala is the blend for chicken cooked quickly in a karahi with tomato, ginger and green chilli. It is pepper-forward and lightly tangy, meant for a thick clinging masala rather than a thin, slow-simmered gravy.

Best for

• Chicken karahi and kadai chicken
• Quick tomato-based chicken dishes
• Dry-fried chicken with capsicum and onion

Using it

Fry the chicken in hot oil until it colours, add chopped tomato and cook it down, then stir in two to three teaspoons for half a kilo of chicken. Keep the flame high and stir until the oil separates and the masala coats the pieces. Add julienned ginger and green chilli at the end, and keep water out of it so the gravy stays thick.

Pack and storage

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

Telugu Foods Kashmiri Chilli is the whole dried chilli used for deep red colour rather than heat. It is noticeably milder than a Guntur chilli, which is why it is what goes into tandoori marinades, rogan josh and butter chicken, where the dish needs to look red without becoming too hot to eat.

Best for

• Tandoori marinades and tikka
• Rogan josh, butter chicken and other North Indian gravies
• Colouring pickles, chutneys and chilli pastes

Using it

Soak four or five chillies in hot water for twenty minutes and grind them to a smooth paste; a wet paste releases far more colour into the oil than dry powder does. Fry the paste in the oil at the start of the gravy until the oil takes on the colour, which is the step that makes the difference. For a tempering, use them whole and lift them out before they darken. Mix them with a hotter chilli when you want both colour and heat.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening, in an airtight jar away from light.

Aachi Tandoori Chicken Masala is a classic clay-oven inspired marinade spice blend that gives chicken its unmistakeable smoky, charred red colour and flavour. Perfect for tandoor, oven or grill cooking.

• Authentic tandoori colour and smoke flavour
• Suitable for oven, grill and BBQ cooking
• Wholesale tray: 100g x 10 packs per tray

Aachi Chilli Chicken Masala is an Indo-Chinese spice blend that perfectly replicates the bold, saucy flavour of restaurant chilli chicken. Featuring soy, pepper and aromatic spices, it's ideal for the classic dry or gravy version.

• Indo-Chinese chilli chicken spice profile
• Suitable for both dry and gravy-style chilli chicken
  

Haldiram's Minute Khana Ajwain Paratha is a frozen layered flatbread with carom seeds worked into the dough, which give it a warm, slightly sharp aroma that comes out as it hits the pan. The spicing is mild, so the ajwain is a background note rather than heat.

Best for

• Breakfast with curd and pickle
• Serving with dal or a simple sabzi
• Eating plain with chai

How to cook it

Cook from frozen without thawing. Heat a tawa over medium heat and cook the paratha on the dry pan for about two minutes a side until golden spots form. Brush with ghee or oil and give each side another thirty seconds, pressing lightly with a spatula so the layers open up.

Pack and storage

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

MTR Vangi Bath Masala is a spice powder for making vangi bath, a South Indian rice dish made with brinjal (eggplant/aubergine) and a distinctive spice blend. The masala saves the effort of roasting and grinding individual spices at home, giving a consistent flavour each time.

Vangi bath made with this masala has a robust, spiced and slightly tangy taste, with the softened brinjal absorbing the flavours of the spice mix through the rice.

How to use

• Cook rice separately and let it cool slightly.
• Saute chopped brinjal and onions in oil, then add the vangi bath masala and a little water, cooking until the vegetables soften.
• Mix the cooked rice into the brinjal mixture until evenly coated, then serve warm.

Pack size: 100g. Store in a cool, dry place.

Priya Pulihora Paste is the Andhra tamarind rice concentrate, with tamarind, chilli and tempering spices already cooked down so that making pulihora comes down to stirring the paste through cooked rice. It is sour first, then salty and hot.

Best for

• Pulihora, or tamarind rice
• Festival meals and lunch boxes
• Tamarind sevai and vermicelli dishes

Using it

Cook the rice so the grains stay separate, spread it on a wide plate and let it cool to just warm, because hot rice turns sticky and the grains break when you mix. Stir in two to three tablespoons of paste per two cups of cooked rice, then taste and adjust. Finish with a fresh tempering of mustard seeds, chana dal, peanuts and curry leaves in oil, and leave the rice to stand for fifteen minutes before serving so it takes up the flavour.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Surig Vinegar Essence 400g

Südzucker White Sugar 1kg

Priya Coriander Pickle is fresh coriander ground into a pickle with oil, chilli and salt, made without garlic. It is green and herbal rather than fruity, closer to a preserved chutney than a cut-fruit pickle, and it spreads easily straight from the jar.

Best for

• Chapati and paratha rolls
• Hot rice with a spoon of ghee
• Sandwiches and toast

Serving

Use it where you would use a green chutney, but in smaller quantity, since it is saltier and sharper than a fresh one. Take it out with a dry spoon and level the surface so the oil covers the pickle again before closing the jar. Keep it in the fridge once opened and it will hold its colour longer, though it will darken with time either way.

Pack and storage

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

ja! Roasted & Salted Peanuts are shelled peanuts, dry roasted and salted, in a 200g pack.

The roast is what makes them: deep and even, so the nuts snap rather than bend, with just enough salt to keep you going back to the bowl. Straightforward beer-and-cricket snacking, but they earn their place in cooking too — scattered over poha and upma, stirred into chivda and bhel, crushed into a peanut chutney, or pounded for a Thai salad dressing.

Tip them into a bowl rather than eating from the bag if you want them to last the evening. Store sealed in a cool, dry cupboard.

Aachi Pav Bhaji Masala captures the iconic buttery, tangy and mildly spiced flavour of Mumbai's famous street food. Use it to make authentic pav bhaji from mixed vegetables in minutes.

• Buttery tangy spice blend for Mumbai Street food
• Balanced spice profile for the whole family
  

Aachi Idicha Sambar Powder is a freshly ground style sambar spice blend with a coarser texture that adds an extra layer of flavour and aroma to your sambar. Ideal for traditional home-style cooking.

• Coarser ground sambar powder for extra flavour depth
• Traditional home-style sambar recipe
  

Aachi Paneer Butter Masala is a rich, creamy spice blend for the beloved North Indian cottage cheese dish. Its tomato, butter and cashew-inspired flavour profile creates a restaurant-quality, mildly spiced gravy at home.

• Creamy tomato-butter spice profile
• Restaurant-quality results at home
  

Aachi Kulambu Chilli Masala is a tangy, bold spice blend for South Indian kulambu (thick tamarind-based gravies). It balances chilli heat with tamarind tartness and aromatic spices for an authentic flavour.

• Tangy tamarind-based gravy spice blend
• Perfect for chettinad kulambu and tamarind curries
  

Aachi Fish Fry Masala is a crispy coating spice mix that gives fried fish a beautifully spiced, golden crust. Packed with chilli, turmeric and aromatic spices, it is the go-to masala for South Indian fish fry.

• Crispy coating spice mix for pan or deep-frying
• Bold chilli and turmeric flavour profile
• Wholesale tray: 100g x 10 packs per tray

Aachi Dum Biryani Masala is the classic all-purpose dum biryani spice blend, carefully formulated for slow-cooked biryani dishes. Its balanced warmth and fragrance work perfectly with both chicken and mutton biryani.

• All-purpose dum biryani spice blend
• Ideal for slow-cooked chicken and mutton biryani
  

Aachi Special Bombay Biryani Masala captures the tangy, aromatic style of Mumbai's iconic Bombay biryani. Featuring dried plums, potatoes and a vibrant spice blend, it delivers a unique sweet-spicy flavour profile.

• Authentic Bombay biryani spice profile
• Notes of dried fruit and tangy spices
  

Pfand / Deposit: €0.25 per can – charged in addition to the price (zzgl. Pfand), not included in the price shown.

Paulaner – Spezi Zero 0.33L.

Cola-orange refreshment with zero sugar, served chilled.

TRS Cinnamon (Dalchini) Powder is cinnamon bark ground to a fine powder — warm, sweet and woody, and ready to measure by the spoon rather than snapped off a quill. Ground cinnamon spreads evenly through a batter or a gravy in a way whole bark cannot.

Best for

• Garam masala and homemade spice blends
• Cakes, porridge and baking
• Masala chai, and rich meat curries

Using it

A quarter to half a teaspoon is enough for most dishes — cinnamon dominates quickly and turns soapy if overdone. In a curry, add it with the other ground spices and fry for only a few seconds before the liquid goes in. Ground cinnamon loses its aroma faster than whole bark, so keep the jar closed and buy in the size you will get through.

Pack and storage

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

Südzucker Sugar Cubes 500g

Seeberger Blue Grapes 200g

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.