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Udhaiyam Brown Lentils are whole masoor with the brown skin left on, which is what makes them behave so differently from the split red lentil. They hold their shape through cooking instead of collapsing, so they suit dishes where you want to see and feel the lentil rather than a smooth purée.

Best for

• Whole masoor dal and dhaba-style dal
• Lentil soups, stews and salads
• Khichdi and lentil rice dishes with texture

How to cook it

Rinse well and pick over for stones. Soaking is not essential but thirty minutes shortens the cooking. Pressure cook with about two and a half parts water to one part lentils for three or four whistles, or simmer for thirty-five to forty minutes until tender but still whole. Salt near the end, as salting early keeps the skins firm. Finish with a tempering of cumin, garlic and dried chilli in ghee.

Pack and storage

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

Aachi Chaat Masala is a tangy, zingy spice blend that is the soul of Indian street food. Made with amchur, black salt, cumin and chilli, it elevates fruit chaat, pani puri, bhel puri and snacks with its signature sour-spicy kick.

• Tangy street food spice with amchur and black salt
• Perfect for chaat, fruit salad and snack seasoning
  

Schani Cumin Powder is ground jeera — warm, earthy and faintly bitter, one of the two or three spices an Indian kitchen never runs out of. 100g.

Ground cumin goes in where whole seeds would be too coarse: into curry and sabzi masalas, dal, chole, rajma and kebab mixes, into raita, buttermilk and jaljeera, and dusted over chaat and fruit. It is also a backbone of garam masala and of most Middle Eastern and Mexican spice blends.

Add it to the pan with the onions and tomatoes rather than at the very start, since ground cumin scorches faster than the whole seed. Keep the pack tightly closed in a cool, dark cupboard — ground spice loses its aroma quickly once air gets to it.

Suedz - Raffinade fein

Aachi Mango Avakkai Pickle is the South Indian raw mango pickle, cut into firm pieces and cured in mustard, chilli and oil. It is hot, salty and sour at once, with the ground mustard sitting behind the chilli, and the mango pieces stay firm enough to bite rather than dissolving into the oil.

Best for

• Hot rice with a spoon of ghee or sesame oil
• Curd rice
• Dosa, idli and chapati

Serving

Avakkai is eaten in small quantities, so a modest spoonful at the side of the plate is the right serving rather than a mound of it. Use a dry spoon every time and press the pieces back down afterwards so the oil covers the pickle again, because whatever sits above the oil line spoils first. If the oil has thickened in a cold kitchen, stand the jar at room temperature before serving rather than warming it.

Pack and storage

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

Parachute Coconut Oil is 100% pure, natural coconut oil widely used in South Asian cooking and hair care. Cold-pressed for maximum quality. German label included.

Mario Cardamom Rusk is a twice-baked, crunchy bread infused with the warm, sweet flavour of cardamom. A popular South Asian tea-time treat, perfect for dunking in chai.

Bad Reichenhaller Iodized Salt + Fluorine 500g

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.

MDH Chana Masala is the tangy blend used for North Indian chole, where dried mango and pomegranate seed do more work than chilli does. That sourness is what gives cooked chickpeas their dark colour and sharp finish.

Best for

• Chole served with bhature, puri or steamed rice
• Dry pindi-style chickpeas with very little gravy
• Chickpea chaat with onion, tomato and lemon

Using it

Soak dried chickpeas overnight and pressure cook them soft, six to seven whistles, keeping the cooking water. Fry the onion, ginger, garlic and tomato base, then add three teaspoons for 250g of dry chickpeas and let it darken in the oil. Add the chickpeas and their water, simmer twenty minutes and crush a spoonful against the side of the pan to thicken the gravy.

Pack and storage

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

Ja! Cashew Nuts Natural 200g

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.

Udhaiyam Mixed Lentils in the 1kg pack is a blend of several dals for cooking as one. The point of a mixed dal is the texture: the softer lentils break down and thicken the pot while the firmer ones keep their shape, which gives a result no single dal manages on its own.

Best for

• Mixed dal and panchmel-style dal
• Dal khichdi
• Hearty lentil soups

How to cook it

Rinse until the water runs clear, then soak for an hour or more. Soaking is worth the time with a mix, since the lentils in it soften at different speeds and an unsoaked batch finishes with some still firm. Pressure cook with three parts water to one part lentils for four or five whistles and let the pressure fall naturally. Loosen with hot water to the consistency you want, salt at the end, and pour over a tempering of cumin, garlic and dried chilli fried in ghee.

Pack and storage

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

Tata Himalayan Rock Pink Salt is mined rock salt, coarse-crystal and pale pink from the trace minerals in the rock, in a 1kg pack.

The taste is clean and slightly rounder than refined table salt, and it dissolves well into cooking. Use it as your everyday kitchen salt — in dal, sabzi, curries, roti dough and marinades — or in a grinder at the table. It is also the salt many people keep for fasting days, when regular table salt is set aside.

Store it in a dry, airtight container away from steam; rock salt draws moisture from the air and will cake if the pack is left open near the hob.

India Gate Exotic Basmati is long-grain aromatic basmati in a 1kg pack, for kitchens that want a smaller quantity without dropping to broken or unaged rice. The grains cook dry and separate, lengthen in the pot, and give off the characteristic basmati aroma as the steam builds.

Best for

• Biryani and pulao
• Plain steamed rice alongside dal or a rich gravy
• Jeera rice and fried rice

How to cook it

Rinse until the water runs clear and soak for twenty to thirty minutes, which is what allows the grain to lengthen instead of breaking. Use around one and a half parts water to one part rice, bring to a boil, then cover and cook on the lowest heat for ten to twelve minutes. Leave it to stand, covered, for five minutes before opening, and loosen the grains with a fork. Salt the water rather than the cooked rice.

Pack and storage

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

Mario Milk Rusk is a light, crunchy twice-baked bread enriched with milk for a subtly sweet, creamy flavour. The perfect accompaniment to your morning tea or coffee.

Barilla Rigatoni, 500g — the short, wide tube with straight-cut ends and deep ridges running along the outside.

Rigatoni is built for heavy sauces. The ridges hold what a smooth pasta would shed, and the wide bore traps sauce inside the tube as well as around it, so it is the shape to use for ragù and bolognese, for sausage and cream sauces, for amatriciana, and for baked pasta al forno where it keeps its shape under cheese and time in the oven.

Cook in plenty of well-salted boiling water to al dente, drain a minute early if it is going into the oven, and keep a ladle of the cooking water to loosen the sauce. Store the pack sealed in a cool, dry cupboard.

Pringles Sour Cream & Onion 165g - Tangy Stackable Crisps

Pringles Sour Cream & Onion combines creamy, tangy sour cream with savory onion flavor. A delicious twist on the classic Pringles crisp.

Product Features:

• Sour cream & onion flavor
• 165g can
• Iconic stackable shape
• Creamy, tangy taste
• Resealable can
• Always fresh and crunchy

Flavor Profile:

The perfect balance of creamy sour cream and savory onion creates an irresistible flavor combination that keeps you coming back for more.

Berchtesgadener Land - BIO H-Alpenmilch 3,5% 1L

Seeberger Blue Grapes 200g

Lay’s Red Paprika Chips 150g

Deep Malabar Parotta, family pack — 20 pieces, 1.84kg, frozen. The layered Kerala flatbread: flaky, soft and pulled apart by hand rather than cut.

Malabar parotta is made by coiling and resting the dough so it cooks into dozens of thin layers. It is the standard partner to Kerala beef fry, chicken curry, egg roast, salna and kurma, and it is also what goes into kothu parotta, where the parotta is shredded and tossed on the griddle with egg, vegetables or meat.

Cook from frozen on a hot tawa or pan for a minute or two per side until the layers puff and brown, then clap or crush it lightly between your hands to open the layers. Keep frozen until use; do not refreeze once thawed.

Kings Mace Flakes Nutmeg (Javitri) 50g