Tilda Long Grain 500g

High Quality Samo Rice Packed to retain its freshness Idle for Fasting days Idle for making Indian recipes

Dried fenugreek leaves Taste similar to a combination of celery and fennel with a slightly bitter bite Roasted and crushed before adding to subzis, to enhance the flavour and aroma Generally used as a condiment for flavouring various curries

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

Total 20(apx) Hand rolled incense sticks Premium quality masala Oudh agarbatti Burn Time:- 30-35 mins Length : 9 inch Oudh, also known as oud, oodh, agar, aloeswood or lign-aloes, is a dark resinous heartwood that forms in Aquilaria and Gyrinops trees. These tree produces a dark aromatic resin in response to the attack of a mould, which results in a very dense, dark, resin embedded heartwood. The resin oodh embedded wood is commonly called gaharu, jinko, aloeswood, agarwood, or oudh and is valued in many cultures for its distinctive fragrance, and thus is used for making incense and perfumes. Oudh frgarance is an aphrodisiac, both in oil form, and as incense.

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!

Fudco Large Hot Extra Rice Papdi 150g(Uncooked Rice Snaks with Spices) Cooking Micro Wave: Height Heat for 1 minute Alternatively, Cook over gas flame turning the papdi quickly Storage Instructions: Store in a cool dry place.