Discover life beyond mushy Masala noodles with Ching's mind-blowing Desi Chinese Instant Noodles that are non-sticky and addictively spice-a-licious...

Made with 100% Californian almonds, Traditionally used for skin and hair, Also ideal for frying, baking and roasting.

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 100g bag.

Coriander seed is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds or dhana dal are eaten as a snack. Coriander seeds are also an essential ingredient in tagines. Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled. Try frying a few seeds with sausages to add an unusual flavour. Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.

Normally sauteed in hot oil before adding vegetables to your dish. Used in pickles and chutneys and an important ingredient of the Vindaloo. Sprouts easily like cress. Excellent in salads. Available in 400g bags.

Plain or Non- Oily Toor dal, this Toor dal is without any oil application. Many dishes like puran poli, sambhar and dal fry can be prepared. Toor dal is the staple food of India and is consumed on a daily basis in almost all Indian households along with rice and roti.