Vorratskammer-Grundnahrungsmittel

India Gate Seeraga Samba Rice is a fragrant small-grain rice variety from Tamil Nadu, named for its resemblance to cumin (seeragam). It has a distinctive earthy aroma and is prized for Ambur biryani and South Indian rice dishes.

• Small-grain aromatic variety unique to Tamil Nadu
• Traditional rice for Ambur biryani
  

India Gate Jeerakasala Rice is a fragrant short-grain rice from Kerala, also known as Kaima or Jeerakashala. Its aromatic profile and tender texture make it the traditional choice for Kerala biryani and ghee rice.

• Aromatic short-grain Kerala rice
• Perfect for Kerala biryani and ghee rice
  

India Gate Premium Basmati Rice is a long-grain, aged basmati with an exquisite fragrance and fluffy texture. Grown in the foothills of the Himalayas, it is the premium choice for biryanis and pilafs.

• Long-grain aged basmati with rich aroma
• Fluffs up perfectly for biryani and pilaf
  

Udhaiyam Soya Chunks (textured soy protein) are a high-protein, low-fat meat substitute used in curries, biryanis and stir-fries. They absorb flavours beautifully and have a satisfying, meaty texture.

• High protein, low fat plant-based protein source
• Excellent meat substitute in curries and biryani
  

Udhaiyam Green Mung Beans are whole green gram with a mild, earthy flavour. They are used in sprouting, curries, soups and traditional South and East Asian preparations. A highly nutritious legume rich in protein and fibre.

• Whole green gram, ideal for sprouting
• Used in curries, soups and stir-fries across Asia
  

Udhaiyam Mung Chilka is split green gram with the skin on, providing a richer flavour and more fibre than skinless mung dal. Ideal for nutritious dals, khichdi and Bengali moong preparations.

• Split green gram with skin for added nutrition
• Richer flavour than skinless split mung
  

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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Udhaiyam Urid Dal (split black gram without skin) is a key ingredient in idli and dosa batter, vada, and papad. Its high protein content and sticky texture make it indispensable in South Indian cooking.

• Skinless split black gram, essential for idli & dosa
• High in protein and easy to digest
  

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
  

Udhaiyam Chana Dal (split Bengal gram) is a versatile pulse with a slightly sweet, nutty flavour. Used in dal preparations, chutneys, snacks and South Indian tempering, it is a true kitchen essential.

• Split Bengal gram with nutty, sweet flavour
• Ideal for dal, chutney and South Indian tempering
  

Udhaiyam Urid Whole Gota (whole black gram) is the key ingredient for iconic dishes like Dal Makhani and Idli batter. These whole, unpolished lentils deliver a rich, earthy flavour and creamy texture when cooked.

• Whole black gram for authentic Dal Makhani
• Essential for idli and dosa batter fermentation
  

Udhaiyam Mung Dal (split green lentils without skin) is a light, easily digestible pulse used in soups, khichdi and traditional Indian dishes. Known for its mild flavour and quick cooking time.

• Skinless split mung beans for quick cooking
• Ideal for khichdi, soups and dal preparations
  

Udhaiyam Black Urid Whole are whole black lentils with a deep, earthy flavour and creamy interior. A staple for Dal Makhani, these lentils slow-cook beautifully to create rich, indulgent gravies.

• Whole black lentils with skin retained
• Essential for slow-cooked Dal Makhani