Sago, which is also known as sabudana, is a starchy substance common to Indian cuisine. It is extracted from the stems of sago palm trees, then processed into small, circular pellets, which are sometimes referred to as pearls.
Sago is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour, before being dried, pounded, and soaked.
This is a Vegetarian product.
Filled with the goodness of wheat and milk
Parle-G has been a source of all-round nourishment for the nation since 1939
As its unique taste expanded over the globe
Rice grains pressed flat to increase water aborption and reduce cooking time. Cooks in minutes and is fantastic sweet or savoury. Think couscous but better!
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.