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Dildaar Extra Long Basmati is long-grain aromatic rice selected for grain length, which is the thing that matters in a biryani where every grain has to stay separate and visible. Cooked properly the grains stretch out, stay firm at the centre and do not clump together. The aroma shows itself in the pot and settles as the rice rests. This is the 5kg pack.

Best for

• Dum biryani, where separate grains matter most
• Pulao, jeera rice and fried rice
• Plain steamed rice alongside a rich gravy

How to cook it

Rinse gently until the water runs clear, then soak for twenty to thirty minutes; soaking is what lets a long grain elongate instead of snapping. For plain rice, use one cup of rice to one and a half cups of water, bring it to a boil, cover and cook on the lowest heat for twelve minutes, then rest it ten minutes off the heat before lifting the lid. For biryani, parboil in plenty of salted water to about seventy per cent, drain, layer and finish on dum. Separate the grains with a fork, never a spoon.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening. Keep it airtight and away from strong-smelling spices, as basmati takes up other aromas readily.

Udhaiyam Toor Dal is split pigeon pea — tuvar or arhar dal — the lentil that sambar is built on and the everyday dal in most South Indian kitchens. It cooks down soft and golden with a mild, faintly sweet flavour.

Best for

• Sambar
• Dal tadka, dal fry and rasam
• Kootu and poriyal, where a little dal thickens the dish

How to cook it

Rinse two or three times until the water runs clear. Pressure cook with about 3 parts water to 1 part dal for 3 to 4 whistles, or simmer 35 to 45 minutes until it breaks down when pressed. Finish with mustard seeds, cumin, dried chilli and curry leaves in hot oil or ghee.

Pack and storage

1 kg. Store in a cool, dry place in a sealed container.

Haldiram Soan Papdi is the flaky, layered gram flour sweet that collapses into fine threads the moment you bite it. It is made with ghee and cardamom and topped with slivered nuts, and it is dry rather than syrupy, which makes it the easiest mithai to keep and to hand round.

Best with

• Chai in the afternoon
• Festival gifting and sweet boxes
• Serving at the end of a meal

Pack and storage

250 g. Store in a cool, dry place and keep the box closed — the layers absorb moisture and lose their flake if left open. Contains nuts and dairy.

Dildaar Extra-Long Basmati in the 10kg sack is for kitchens that cook rice most days, or cook for a crowd. It is long-grain aromatic rice chosen for grain length: the grains elongate as they cook, hold their shape, and stay loose rather than sticking, which is what separates a proper biryani from a pot of savoury rice.

Best for

• Biryani and pulao for large gatherings
• Everyday steamed rice with curries and dal
• Fried rice and jeera rice

How to cook it

Wash the measured quantity gently until the water clears, then soak for twenty to thirty minutes before cooking. On the stove, one cup of soaked rice to one and a half cups of water, brought to a boil then covered on the lowest heat for twelve minutes, gives separate grains; leave it to stand another ten minutes before opening. For biryani, parboil to roughly seventy per cent in heavily salted water, drain well, layer over the meat and cook sealed on low heat. Always fork the rice apart rather than stirring it.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Move what you are using into an airtight container and keep the rest of the sack closed, away from damp and away from spices whose aroma it will pick up.

Dildaar Sona Masoori is the medium-grain rice that most South Indian households cook every day. The grains are shorter and lighter than basmati, they cook soft, and they take up whatever goes on top of them instead of competing with it, which is exactly what is wanted under sambar, rasam or a curry. This is the full 10kg household sack.

Best for

• Everyday steamed rice with sambar, rasam and curries
• Curd rice, lemon rice and pulihora
• Pongal, and batter for idli and dosa

How to cook it

Rinse two or three times until the water runs mostly clear. Sona masoori carries more surface starch than aged basmati and turns gluey if you skip this. In a pressure cooker, use one cup of rice to two cups of water and cook for three whistles, then let the pressure fall on its own rather than releasing it. In an open pot, boil one cup of rice in four cups of water until the grains are soft and drain the excess. Fluff with a fork; stirring with a spoon mashes the grain.

Pack and storage

10kg sack. Store in a cool, dry place, sealed after opening. Decant into an airtight container and keep it off the floor; a couple of dried bay leaves in the container is the usual way to keep weevils out.

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
• 
  

Udhaiyam Green Mung Beans are whole green gram — small olive-green beans with the skin intact. They cook softer than most whole pulses while still holding their shape, and have a mild, faintly sweet, grassy flavour that takes a tempering well.

Best for

• Sprouting for salads and sundal
• Whole green gram curry and pachai payaru
• Soups, stews and thick dal finished with coconut

How to cook it

Soak six to eight hours, or overnight, before cooking. Pressure cook one cup with two and a half cups of water for four to five whistles — the beans should give under a spoon without collapsing. To sprout them, soak eight hours, drain thoroughly, then leave them tied in a damp cloth somewhere warm for a day or two, rinsing once a day. Finish cooked beans with mustard seeds, curry leaves and grated coconut.

Pack and storage

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

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 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.

Udhaiyam Brown Chickpeas (Kala Chana) are small, dark, thick-skinned chickpeas that stay firm and separate after cooking instead of breaking down. They have a deeper, nuttier, more earthy flavour than the large white variety and a noticeably chewier bite.

Best for

• Kala chana masala and chana sundal
• Sprouting for salads and chaat
• Dry curries, stews and slow-cooked gravies

How to cook it

These want a long soak — eight hours or overnight in plenty of water, as they take up well over double their volume. Drain, rinse, then pressure cook with fresh water and a little salt for six to eight whistles and let the pressure fall naturally. Older stock can need a couple of whistles more, so check one before you open the pan. Keep the cooking liquid; it thickens the gravy and carries the flavour.

Pack and storage

1 Kg pack. Store in a cool, dry place, sealed after opening.

Ariel Ultra+ Liquid Laundry Detergent offers concentrated, high-performance cleaning in a compact 810ml format. Its ultra-concentrated formula means less product is needed per wash while delivering maximum stain-fighting power.

• Ultra-concentrated formula for less waste
• High-performance stain removal in 18 washes
• 810ml pack – 18 wash loads

Aachi Chicken 65 Masala is the original spice blend for the iconic South Indian fried chicken dish. Its bold combination of chilli, pepper and aromatic spices creates the signature fiery, tangy Chicken 65 flavour.

• Authentic Chicken 65 flavour profile
• Bold chilli and pepper with aromatic spices
  

Ariel Ultra+ Liquid Laundry Detergent in the 990ml format delivers 22 powerful washes from a concentrated, high-efficiency formula. Effective on tough stains at all temperatures, including cold wash cycles.

• 22 wash loads from a concentrated formula
• Works effectively in cold water cycles
• 990ml pack – 22 wash loads

Aachi Egg Curry Masala is a specially formulated spice blend for egg-based curries, delivering a rich, flavourful gravy that complements both boiled eggs and egg fry dishes.

• Tailored spice balance for egg curry
• Creates rich, flavourful gravy
  

Weingut Salzl – Chardonnay (Burgenland).

Elegant Austrian Chardonnay with a balanced, refreshing finish—ideal for seafood and light dishes.

Cock Currypaste Grün 400g - Thai Green Curry Paste

Discover the fresh, aromatic taste of authentic Thai green curry with Cock Green Curry Paste. Made with traditional ingredients for an authentic Southeast Asian flavor experience.

Product Features:

• Authentic Thai green curry paste
• 400g family-size pack
• Fresh, aromatic flavor profile
• Versatile cooking ingredient
• Traditional Thai recipe

Usage:

Perfect for Thai green curry dishes, coconut-based curries, stir-fries, and adding authentic Thai flavor to your cooking.

Haldiram Rajma Raseela is a ready-to-eat kidney bean curry in a thick onion and tomato gravy, sealed in a pouch that keeps without refrigeration. The beans are cooked soft enough to give way under a spoon, and the gravy is loose rather than dry, so it sits well over rice.

Best for

• A hot meal on a weeknight with no cooking
• Serving with steamed rice or roti
• Travel, hostels and office lunches

How to cook it

Put the unopened pouch in boiling water for four to five minutes, or tip the contents into a pan and heat for three to four minutes over a medium flame, stirring now and then. In a microwave, cover the bowl and heat for around two minutes, stirring halfway. Add a splash of water if you want a thinner gravy.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate anything left over and finish it the same day.

Haldiram Veg Pulao is a ready-to-eat basmati rice dish cooked with vegetables and whole aromatic spices, sealed in a pouch that keeps at room temperature. The rice is already cooked through, so it only needs heating — useful when there is no time to cook from scratch.

Best for

• A quick meal on a busy evening
• Office lunches and travel
• Rounding out a meal of curries

How to cook it

Drop the sealed pouch into boiling water for about five minutes, or empty the contents into a pan and heat gently for three to four minutes, stirring so the grains do not stick. It can also be microwaved in a covered bowl for around two minutes. Fluff with a fork before serving.

Pack and storage

200 g pouch. Store in a cool, dry place. Once opened, refrigerate any leftovers and eat the same day.

Fairy Pomegranate Concentrated Washing-Up Liquid provides powerful grease-cutting action with a fruity pomegranate fragrance. Its concentrated formula means a little goes a long way, making it an economical choice for busy kitchens.

• Concentrated formula for long-lasting grease-cutting
• Refreshing pomegranate fragrance
• 450ml bottle

Persil Expert Deep Clean Liquid Detergent combines expert-level deep cleaning with the freshness of Silan fabric conditioner. Its advanced formula penetrates fabric fibres to remove ingrained dirt and leave laundry soft and fragrant.

• Deep clean formula with integrated fabric softener scent
• Removes ingrained dirt and tough stains
• 1305ml – 29 wash loads

Persil Renew Dark Liquid Laundry Detergent is specially formulated to protect and preserve dark and black fabrics. Its colour-care technology prevents fading and keeps dark clothes looking deep, rich and renewed wash after wash.

• Colour-care technology for dark and black clothes
• Prevents fading and keeps blacks looking vibrant
• 1.25L – 25 wash loads