Malawi Toor Dall or Toor Dall Oily is the skinned and split pigeon peas, more commonly known as arhar dal. The extra coating of oil, which is not removed during processing, helps preserve the dal for a longer duration of time, and is ideal for storage. Sometimes called the “King of Pulses”, toor dall is one of the most commonly consumed dals throughout India, and is known for its thick consistency, rich taste, and low cook time. Mostly it is soaked in water for an hour, and then pressure cooked, with an added tadka. It is also used for making different kinds of legume curries, stews, and many other dishes. It is one of the richest sources of plant based protein, and is also a good source of calcium, vitamins B and C, and magnesium.

Jalpur Millers rice flour Quality rice flour Made from broken rice Used in many different types of cuisines

Shana’s Garlic Parathas are a flavoursome variation of the Original Paratha. Shana uses only the finest ingredients to create the real textures and flavours of this popular unleavened bread.

This creamy textured large pea holds its shape well and is a staple of Indian and Middle Eastern cuisine. Often used as a base for houmous, spicy dips, and salads.

Highly aromatic with a sweet distinctive flavor. Used in rice dishes, desserts, apple pies, and Indian meat dishes.

Unripe green mangoes are dried and powdered to make amchur powder, a tart pale beige to the brownish powder used in dishes where acidity is required. Amchur is used to add a sour tangy fruity flavour without moisture in northern Indian dishes. Used in stir-fried vegetable dishes, soups, curries, and to tenderize meat and poultry.