These round wafers, also known as pappadums, consist of urad flour. They are rolled paper-thin, and dried out in the sun. In North India, papads are flame-roasted by placing it on a metal rack, a few inches above a burner. Once exposed to the heat, they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South, they are deep fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney, or served as an accompaniment to biryanis, pulaos and curries. A staple in every indian's home.

Combination of two different Chutneys also come with the goodness of olive oil. So, why not make your breads a little more delicious with our Sandwich Chutney or dip your samosas in our tangy Tamarind Chutney? Now adding our chutneys to your favorite hearty delights would surely lift your mood. Enjoy the Indian taste with Ashoka.

Spicy pickles are a very important item in Indian meals. Pickles enhance the taste of and satisfaction after every meal.

Heera - Bakhoor Oudh , Made in India .

Quality incense from HEM, one of the leading incense makers in India. Box containing six 20 gram (around 20 sticks each) tubes of incense.