One of the most popular spices used in rice dishes. The large oval-shaped black pods release a warm, aromatic flavor. Unlike the green pods, this cardamom is rarely used in deserts and sweet dishes. Black cardamom is now a staple in African, Indian and Middle Eastern cooking. Because of the drying process which involves roasting over open fires, black cardamom has a unique smoky flavor and is just excellent in rice. Use sparingly as it has a rich flavour.
Rumali roti also called Manda is a thin flatbread originating from the Indian subcontinent, popular in India, Pakistan, eaten along side tandoori dishes. The word Rumali means handkerchief in many North Indian languages. Ready to eat in this packaging.
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Cottage cheese in spinach gravy, Heera Palak Paneer is the easy way to enjoy this Indian favourite. The creamy dairy taste of the paneer (hard Indian cheese) is offset by the mushy textured taste of the palak (spinach). Simply heat on the hob or in a microwave and serve hot.
A blend of salt, chilli, lemon and other spices specially formulated to enhance the flavour of a wide range of dishes with these highly distinctive flavours.