Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews
Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking.
Available in 10g jar.
A slightly less pungent version of our Hot Curry Powder when a milder flavour with less heat is required. An authentic blend of exotic spices used by generations since the days of the Raj. Excellent for adding flavour to sauces, soups and rice.
Net Weight: 400g
Haldirams Khatta Meetha is usual namkeen. These are deep fried. It has syrupy accents with golden raisins, salty chickpea flour strings and a bitter interest flavoring. Take happiness in with cold drinks or hot tea.
Soan Papdi is a crisp, flaky and melt-in-your-mouth confection that sends your tastebuds into a blissful journey with each bite. So delicate and fine are the threads of this dessert, it is the original cotton candy confection of India.
Flaky Sweets with Almonds & Pistachio.
Haldiram Soan Papdi with elaichi brings in the ideal mix of taste and aroma. A popular North Indian sweet, Soan Papdi is majestic in taste and is used for festivals across India. The aromatic elaichi acts as the perfect accompaniment to the ghee.