MDH R-Pure Soya Chaaps & Masala 225gm

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 20 x 50g pack.

Ready to eat. Contains no added MSG. Suitable for vegetarians.

Masala Mix, Oils & Spices, Spices & Dry Herbs

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.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion. Available in 1Kg bag.