Ashoka Bhindi Masala 280g 100% Vegetarian Glten Free No Preservaties Read to Eat curry spiced okra in a thick gravy. Heat and Eat.

Ashoka Ready Meal Achari Aloo is a Punjabi potato dish made using pickling spices. The slightly tangy and spicy flavors make this dish very special and in all of Aloo Recipes, this one is my absolute fav. You can pair it with any Indian bread for a hearty meal. Book your Order now and get it delivered at your doorstep.

This is a Vegetarian product. National brand It is a namkeen Suitable for all food

Dal Makhani is a traditional slow cooked, rich curry with black gram and red kidney beans. This medium hot dish has black gram and tomatoes blended into a thick richly spiced butter sauce, slowly cooked to produce a perfect melting taste. Ideally served as a main dish with jeera rice, naan bread or chapatti. Or serve as a side dish accompaniment to an Indian meal.

Shahi Navratan Korma is a mild vegetable korma curry dish made in rich creamy sauce consisting of nine vegetables, fruits and dry fruits. This traditional delicious curry can be served with naan bread and basmati rice.

A healthy type of seed - use in salads and baking. Toast for extra flavour!

Orange Food Colour

To make yellow mustard: grind the seeds to a powder and add vinegar, water, salt and other seasonings according to taste. They are also used in curries and other spicy food.

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.

A useful alternative to using fresh garlic in preparing Indian pastes. Mix in with butter and herbs to make your own garlic bread. Available in 100g bag.

Peeled and ready to use tomatoes. Perfect for adding to curries and stews. Can be used to make your own Pasta sauce.

Chick Peas cooked in delicious spices to make a ready-to-heat dish. Can be eaten on its own, or added to dishes to enhance flavour.

An authentic blend of exotic spices used by generations since the days of the Raj. Excellent for adding flavour to sauces, soups and rice.

Food colour

A convenient alternative to seeds. Can be added to soups. Keeps well, replace every 12 months or so. Available in 100g bag.

Ground from finest quality capsicums, adds flavour and a reddish colour to foods. A sweet piquant spice. Available in 100g bag.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion. 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.

A mixture of authentic spices lightly roasted before grinding and blending to bring out their highly aromatic flavours. Delicious on all roast and grilled meat dishes. Tandoori masala is used for tandoori cooking. Tandoor ovens are traditional Indian clay ovens used to cook meats and vegetables in a kind of barbecue. The tandoori masala is mixed with yoghurt and the meat is coated with the mix and left to marinate before cooking in the tandoor oven.