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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
  

Aachi Chicken Tikka Masala is a fragrant tandoori-inspired spice blend perfect for marinating and grilling chicken. It creates the classic charred, smoky flavour of restaurant-style chicken tikka.

• Tandoori-style marinade spice blend
• Ideal for grilling, BBQ and oven baking
  

Aachi Chicken Manchurian Masala captures the sweet, tangy and spicy flavour of Indo-Chinese chicken manchurian. A restaurant favourite, it delivers consistent results in both dry and gravy versions of this popular dish.

• Sweet, tangy and spicy Indo-Chinese flavour
• Works for both dry and gravy manchurian
  

Aachi Chicken Curry Masala is a rich, full-bodied spice blend for classic Indian chicken curry. Made with coriander, cumin, pepper and warming spices, it creates a deeply flavourful gravy every time.

• Rich spice blend for authentic chicken curry
• Balanced coriander, cumin and warm spice base
  

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
  

Aachi Butter Chicken Masala creates the iconic creamy tomato gravy of North India's most loved dish. With mellow spices, kasuri methi and tomato notes, it produces a smooth, indulgent butter chicken sauce effortlessly.

• Creamy tomato and kasuri methi spice profile
• Mild, family-friendly butter chicken flavour
  

Aachi Biryani Masala is a versatile, all-purpose biryani spice blend suitable for both rice and meat preparations. Formulated with whole spice extracts, it gives any biryani a perfectly balanced, aromatic depth.

• All-purpose biryani spice blend
• Works with chicken, mutton and vegetable biryani
  

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.

Haldiram's Methi Sev mix is a gram flour sev mix seasoned with dried fenugreek leaves, which give it a faintly bitter, herby edge behind the salt. That touch of methi is what sets it apart from a plain or aloo sev — savoury rather than sweet, and more interesting on its own.

Best with

• Chai and coffee breaks
• Scattering over dal, khichdi or curd rice
• Mixing into homemade bhel

Pack and storage

200 g pack. Keep sealed in a cool, dry place.

Haldiram's Khatta Meetha is the sweet-and-sour namkeen — fine sev, fried lentils, peanuts and crisp flakes tossed with sugar, salt and tangy spice. The sweet and sour hit at the same time, which is why it is the mix people keep reaching back into.

Best with

• Tea-time and evening snacking
• Snack bowls at parties
• Lunchboxes and road trips

Pack and storage

200 g pack. Store in a cool, dry place and reseal tightly after opening.

TRS Gram Flour is besan, milled from split brown chickpeas — pale yellow, savoury, and naturally gluten-free. This is the 2 kg pack, the size that makes sense if you fry pakora regularly or cook for a large household.

Best for

• Pakora, bhajia and fritter batters in quantity
• Kadhi, besan chilla and dhokla
• Besan laddu, Mysore pak, and thickening gravies

How to cook it

Whisk the flour into the water gradually rather than the reverse — besan lumps at the first opportunity. Pakora batter wants the thickness of double cream and ten minutes of rest. For kadhi, blend the besan into cold yoghurt and raise the heat slowly, stirring, so it does not split. Either way, cook it a good ten minutes to lose the raw taste.

Pack and storage

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

TRS Black Chickpeas (Kala Chana) are the small, dark brown chickpeas with a firm skin and a deeper, nuttier taste than the larger white kabuli type. They hold their shape in the pot, so they stay whole in a curry instead of breaking down.

Best for

• Kala chana masala and Punjabi chana curry
• Sundal and chaat
• Sprouting, and adding to salads

How to cook it

Soak overnight, or at least eight hours, in plenty of water — they roughly double in size. Drain, rinse, then pressure cook with fresh water and a little salt for 5 to 6 whistles, or simmer for about an hour until a chickpea crushes easily between finger and thumb. Keep some of the cooking liquid back; it thickens the gravy nicely.

Pack and storage

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

Annam Black Chickpeas (Kala Chana) in a larger pack, the small dark chickpea with a firm skin that holds its shape through long cooking. It is denser and earthier than the white kabuli chickpea and does not break down into a purée, which is why it works as well cold as hot.

Best for

• Kala chana masala and Punjabi-style gravies
• Sundal for festivals, tempered with coconut and curry leaf
• Sprouting for salads and chaat

How to cook it

Soak overnight in plenty of water; eight hours is the minimum and twelve is better. Drain, then pressure cook one cup with three cups of fresh water for six to eight whistles until they crush easily between finger and thumb. Salt after cooking. To sprout them, soak overnight, drain and leave loosely covered for a day.

Pack and storage

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

Haldiram's Bombay Mixture is the western Indian style of namkeen — thin sev, fried split peas and lentils, peanuts and curry leaves tossed in a tangy, chilli-warm masala. It is sharper and more citrusy than a Punjabi mix, with the curry leaf coming through clearly.

Best with

• Chai in the evening
• Snacking with cold drinks
• Mixing into bhel or sprinkling over chaat

Pack and storage

200 g pack. Store in a cool, dry place and keep sealed after opening.

A2B Madras Mixture is a savoury Indian snack mixture from A2B (Adyar Ananda Bhavan), a well-known South Indian sweets and snacks brand. Madras mixture, also called mixture or namkeen, is a blend of ingredients such as sev, fried lentils, peanuts and curry leaves, typical of South Indian tea-time snacks.

The mixture has a crunchy texture from its varied ingredients, with a savoury, spiced taste and a mild heat, along with a hint of curry leaf flavour running through it.

How to use

• Ready to eat directly from the pack as a snack, on its own or with tea.

Pack size: 200g. Store in a cool, dry place and reseal the pack after opening to keep it crisp.

Udhaiyam Mini Soya Chunks are the small-format textured soya pieces, granule-sized rather than the large chunks. Because they are small they rehydrate in minutes and take on the flavour of a gravy more readily, and they fold into a dish where a full-size chunk would sit awkwardly.

Best for

• Soya keema and stuffed paratha filling
• Curries, pulao and biryani
• Stir-fries, cutlets and kebabs

How to cook it

Pour boiling salted water over the chunks and leave them for eight to ten minutes until soft, then drain and, importantly, squeeze them out firmly between your palms; the water they hold is what otherwise dilutes the whole dish. Some cooks rinse and squeeze twice. Add them once the masala base is fried and the oil has separated, so they absorb the flavour rather than dampening it, and cook a further five minutes.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening, in an airtight container.

Udhaiyam Soya Chunks are dried textured soya pieces that swell to around three times their size once soaked, turning spongy and firm with a bite close to minced meat. They carry almost no flavour of their own, which is the point — they take on whatever masala you cook them in.

Best for

• Soya chunk curry and kurma
• Biryani and pulao in place of meat
• Dry stir-fries, kebabs and keema-style fillings

How to cook it

Drop the chunks into boiling salted water, take the pan off the heat and leave them five to ten minutes until soft all the way through. Drain, rinse under cold water and squeeze each one firmly — most of the raw, beany smell leaves with that water, so rinse and squeeze twice if you notice it. Squeeze them properly dry before frying, then brown them in oil alongside the onions so they pick up colour before the gravy goes in.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.

Haldiram's Methi Sev is fine gram flour sev seasoned with dried fenugreek leaves, giving it a gently bitter, herby note behind the salt. That methi edge is what separates it from plain or aloo sev — savoury, a little grassy, and good on its own without anything else.

Best with

• Chai and coffee breaks
• Scattering over dal, khichdi or curd rice
• Building bhel and chaat at home

Pack and storage

200 g pack. Keep sealed in a cool, dry place.

Udhaiyam Asafoetida Powder, or hing, is a pungent resin powder used in tiny quantities at the start of a dish. Straight from the jar the smell is sharp and off-putting; fried in hot oil for a second or two it turns savoury and rounded, and that transformation is the entire reason it is used.

Best for

• Tempering for dal, sambar and rasam
• Vegetable poriyal and kootu
• Pickles, and cooking for households that avoid onion and garlic

Using it

A pinch is the measure, not a spoon. Add it to the hot oil after the mustard seeds have popped and before anything else goes in, and move quickly, because it burns within seconds and turns acrid. In dishes cooked without onion or garlic it does much of the savoury work on its own. Keep the jar tightly shut and stored on its own, as the aroma will get into anything nearby.

Pack and storage

50g jar. Store in a cool, dry place, sealed after opening.

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. The 2kg bag is the one to reach for if you sprout or cook them weekly.

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

2kg pack. Store in a cool, dry place, sealed after opening.

Udhaiyam Jaggery Powder is unrefined cane sugar in granulated form, so it measures and dissolves like sugar instead of needing to be chipped off a solid block. The colour runs from gold to dark brown and the taste is deeper and more caramel-like than white sugar, which is why it is used where that flavour is wanted rather than simply for sweetness.

Best for

• Payasam, kheer and chakkarai pongal
• Sweets such as ladoo, halwa and adhirasam
• Balancing sourness in sambar, rasam and tamarind gravies

How to cook it

Dissolve it in a little hot water and strain before adding it to milk-based sweets, as jaggery can carry fine sediment and will split hot milk if added dry. Add it at the end of cooking rather than the start, and take the pot off the boil first. In savoury cooking a small piece stirred into a tamarind gravy rounds off the sourness without making the dish sweet.

Pack and storage

1kg jar. Store in a cool, dry place, sealed after opening. Jaggery draws moisture from the air, so keep the jar closed or the powder will cake.

Udhaiyam Mung Dal is split green gram with the skin removed, leaving small flat yellow grains. It cooks faster than almost any other dal, needs no soaking, and breaks down into a smooth pale-gold purée with a mild, clean flavour that never fights the tempering.

Best for

• Khichdi and ven pongal
• Everyday yellow dal and light broths
• Kosambari, payasam and sweet dishes

How to cook it

Rinse two or three times until the water runs clear. Pressure cook one cup with two and a half to three cups of water for three whistles, or simmer it uncovered for about twenty-five minutes, skimming the foam that rises early on. For a fuller, nuttier flavour, dry-roast the dal in a pan until it smells toasty before cooking — worth doing for pongal. Temper at the end with ghee, cumin, asafoetida and green chilli.

Pack and storage

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

Udhaiyam Roasted Chana, also called daria or pottukadalai, is pre-roasted split chickpeas that go into a dish exactly as they come out of the pack. The 1kg size suits a kitchen that makes chutney often, since a spoonful goes into almost every batch of South Indian coconut chutney.

Best for

• Coconut and tomato chutney for idli, dosa and vada
• Ladoo and other sweets, once ground to flour
• Sundal, snack mixes and plain snacking

How to cook it

Nothing needs cooking or soaking. In chutney, grind a couple of tablespoons along with the coconut and chilli, adding water slowly, because the chana keeps absorbing and a chutney that looks right in the jar will be too thick ten minutes later. Ground fine and sieved, it becomes the flour for ladoo. Whole, it adds crunch to a mixture or a salad.

Pack and storage

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

Udhaiyam Roasted Chana, sold as daria or pottukadalai, is split chickpeas that have already been roasted, so they need no cooking at all. They are dry, crisp and mild, and in South Indian cooking they do a job no other ingredient does: ground into chutney, they thicken it without water and without cooking.

Best for

• Coconut chutney for idli and dosa
• Ladoo and sweets, ground to flour
• Snack mixtures, sundal and eating plain by the handful

How to cook it

For chutney, grind two tablespoons with coconut, green chilli and a little water; add it a spoon at a time, as it thickens quickly and is hard to loosen again without thinning the flavour. For ladoo, grind it to a fine flour first and sieve out the coarse bits. It needs no roasting or soaking, so it can go straight into a mixture or on top of a dish for crunch.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening, in an airtight container so they stay crisp.