A traditional breakfast of South Indian origin, made from fermented batter of Rice & lentil

Ready to eat. Contains no added MSG. Suitable for vegetarians.

Poha is an Indian dish prepared in the Indian states of Maharashtra, Odisha, Madhya Pradesh, Telengana, Karnataka, Gujarat, and Rajasthan.

Toor dal is the most widely used dal in India. This ochre-coloured split pea has a slightly sweet, nutty flavour.

A classic bean with a "dry" but creamy texture. High in protein and fibre these beans are a staple base for many Asian and African stews and casseroles.

Commonly known as ‘Kala chana’ (Hindi) in India, chickpeas are a part of the vegetarian diet in India. These are basically legumes belonging to the Fabaceae family. The plants are short in height and are mostly found in tropical and subtropical regions. The seeds are excellent sources of protein. There are generally two varieties of chickpeas, ‘desi’ and ‘kabuli’. The ‘desi’ variety comprises of darker smaller seeds having a rough outer covering whereas the ‘kabuli’ variety are comparatively larger light colored beans with a smoother coat.