Achari Mathri

Achari Mathri is a good way of using left of spicy pickle masala. These crackers are great finger food. You can also make tangy achari paneer if you are in the mood for some finger-licking curry.

This masala can be used in most the pickles or even curries and side dish to create distinct flavor and taste.This spice mix is a favorite for making Aam ka achar.

A mix of roasted and ground spices used to make the simplest Bihari stir-fry dishes called Bhujia. Everyday-meals become more special when you can turn potatoes into Aloo Ki Bhujia or Okra into Bhindi Ki Bhujia. Fragrant and delicious dishes made from this special blend of spices.

Chammanthi Podi An amazing dry chutney powder made of made of coconut, gram flour and spices, this rust colored dust is glorious. Pour some ghee or coconut oil over a spoonful or simply sprinkle on to your plate as a condiment for idly, dosa or ghee rice.

A flavorful Coconut rice dish from Tamil Nadu with a crunch of peanuts. This Thengai Sadam mix enables you to create a hearty and wholesome Coconut rice meal super fast.

Curry Leaf Rice Mix A fragrant and fresh tasting rice dish from Tamil Nadu. This rice mix made from curry leaves, makes for a healthy, flavorful rice dish. A quick and easy meal to pack for lunches or just serve for a fast and tasty meal.

Dal Moth is a delicious mix of lentils, nuts and spices. Perfect for snacking by the spoonful and will keep you coming back for more. A specialty of Agra. Net Weight: 100g Shelf Life: 3 months from date of packing

East Indians are Bombay’s native Christian community with their own unique cuisine, the star of which is the elusive East Indian Bottle Masala. Families have secret recipes for this fragrant spice mix that is used in many East Indian dishes and is made up of over 30 different spices, roasted, ground and usually stored in old beer bottles.

Laal Mirch ka Achaar Fresh red chilies filled with a mix of their own seeds, mustard & fennel seeds and spices and left to soak up the sun before being pickled in mustard oil. Fiery, bright and delicious. The heat you feel on your lips and tongue will be worth it as every bite is a wild flavor experience.

Lemon Rice is a specialty of Tamil Nadu. A lemony, fresh tasting and aromatic rice dish. A delight to eat.

Mango Vattal A spicy, tangy pickle of mangoes made of sun dried-mangoes and a melange of spices from Kerala. A perfect condiment for any meal.

Masala Murmure Puffed rice with a blend of spices that make you reach out for more and more. Here’s a delicious version of a snack popular across the country.

Mint Rice Mix A fragrant and exceptionally flavorful mint rice dish from Tamil Nadu where a variety of quick rice dishes are a standard in the kitchens of busy home cooks. This little Pudina Sadam mix will set you on your way to creating your own Mint Rice in super quick time. Just add rice and the mix will do the rest. Shelf Life: 6 months from date of packing

A delicious and spicy Garlic and Groundnut chutney. Whether had with a dosa or idlis or even sprinkled over some buttered toast, this chutney can liven up any meal.

This traditional drink from Tamil Nadu is served during Ram Navami. We love this drink made of wholesome jaggery, Sharp ginger, lemon and a little cardamom for balance.

A crunchy, savoury snack from Tamil Nadu. Perfect for tea time, after school snack, or whenever you have a craving for a crunchy hit.

This Desi cooler from Bihar is refreshing & savoury, with a hint of Jeera and traditional Sendha namak. An Indian superfood, rich source of protein, great for gut health. All you need to do, is, add some water and chopped onions (only if you like the crunch and sweetness) and it’s ready to serve.

A tangy, bright rice dish from Tamil Nadu. Spicy and exciting. This Puliodharai Sadam mix enables you to create a Tamarind rice meal super fast.

A crispy, savoury snack from Tamil Nadu. Although a Janmashtami specialty, Thattai are perfect for tea time, after school snack or whenever you have a craving for a crunchy hit.

Yogurt Chili (Kondattam Molagu): AKA Sun Dried Curd Chilis. Chilis soaked in a spiced yogurt mix and dried in the hot Kerala sun. These spicy, crunchy, tangy chilis are fantastic blistered in hot ghee or oil and served as a side dish with rice, idli, dosa or any of your favourite meals.