Impart a golden touch to your meals with Sona Masoori rice – the Golden Ivy. Sourced directly from the paddy fields of Kurnool in Andhra Pradesh, this light weight and aromatic rice variety is sure to titillate your taste buds!

Vigna mungo is known as Urad Dal, black gram, black lentil. It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. The main ingredient in Dal Makhani

Malawi Toor Dall or Toor Dall Oily is the skinned and split pigeon peas, more commonly known as arhar dal. The extra coating of oil, which is not removed during processing, helps preserve the dal for a longer duration of time, and is ideal for storage. Sometimes called the “King of Pulses”, toor dall is one of the most commonly consumed dals throughout India, and is known for its thick consistency, rich taste, and low cook time. Mostly it is soaked in water for an hour, and then pressure cooked, with an added tadka. It is also used for making different kinds of legume curries, stews, and many other dishes. It is one of the richest sources of plant based protein, and is also a good source of calcium, vitamins B and C, and magnesium.

Jalpur Millers rice flour Quality rice flour Made from broken rice Used in many different types of cuisines

Uphaar Poha Medium (Flake Rice Medium). Powa is also known as Rice Flakes.

Shankar Idli Rava Flour is made from rice and contains no gluten, therefore it makes a great gluten free breakfast or brunch!