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Showing 37–48 of 104 resultsSorted by latest
Quick-cooking red lentils for everyday dal and soups.
Cleaned split chickpeas for dal, halim, bhorta and snacks.
Traditionally dheki-pounded red rice that keeps its bran for a hearty, rustic taste.
Whole-grain black rice with a nutty taste and deep purple colour when cooked.
Long-grain basmati rice that cooks fluffy and separate, perfect for biryani and pulao.
Stone-roasted chhatu (sattu) flour for traditional drinks, bhorta and energy snacks.
Fine green powder made from shade-dried moringa (sajna) leaves.
Naturally sweet-sour jujube (boroi) powder made from dried fruit.
Finely ground fenugreek (methi) powder for cooking, drinks and traditional recipes.
A blend of yellow and black mustard seeds for pickles, paste and seasoning.
Whole fenugreek seeds with a slightly bitter, maple-like aroma.
Local black mustard seeds with a deep, pungent flavour for pickles and tempering.
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