Stuffed curried Patra leaves are a Gujurati speciality dish. The Patra leaves are stuffed with a spicy mixture of gram flour, tamarind and spices to make a rich and delicious vegetarian starter or snack - but you need to know how to serve this!
Kesar is a variety of mango like the Alphonso mangoes. They are widely grown in the north of India. The pulp is extracted from the mangoes and got the natural sweetness.
Just sprinkle it over fruits, salads, egg toasts, sprouts, sandwiches, pizza, etc., for a delicious Restaurant-like Home Cooked flavorful meal experience. Uplift the taste of curries, lemonades, and chaat (street food) by adding the tangy flavor to dishes.
Potato chips (often just chips), or crisps, are thin slices of potato that have been deep fried or baked until crunchy. They are commonly served as a snacks.
Essential for making glace or butter icing, it has an anti-caking agent added to prevent lumping, simply mix with water to produce a glossy icing perfect for any cake
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A tropical herb of the ginger family. A colourful, mildly aromatic and versatile spice used in most Indian dishes. Use sparingly.
Turmeric keeps for only a few months so replace regularly.
Available in 400g bag.
Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears or rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends such as pumpkin pie spice and speculoos spices.
Salt was once one of the most prized of all seasonings, as revealed in the expression “below the salt”- nobles, who sat at the head of the table (above the salt), were allowed to use salt, while lesser folk, sitting below the salt, had to rely on herbs to flavour their food.
Also called Carom or Lovage seeds, they have a flavor similar to thyme but much stronger. Used in Indian bread, Gram flour snacks and also go well with fish. They are also a common ingredient in balti cooking and in bhajis and pakoras.