ShanDistributor in the Maldives
Products by Shan
Mango Chutney
Mango chutney, sweet rather than sour, served with curries and cold meats and used as a glaze. The chutney most familiar to guests on an international menu.
Meat Masala
A general meat curry masala, for beef, mutton and goat cooked down in a thick onion and tomato gravy. The blend to reach for when the dish is a plain meat curry rather than a named one.
Memoni Mutton Biryani Mix
Prepare rich Memoni-style mutton biryani with our authentic spice blend, crafted to deliver deep flavor, balanced seasoning, and traditional taste.
Mustard Seed
Whole mustard seed, used for tempering: dropped into hot oil at the start until the seeds pop, which is what carries their flavour into the dish. Also goes into pickling.
Onion Paste
Ready onion paste, the slow part of a curry base done in advance. Where a gravy would normally start with onions browned down over twenty minutes, this goes straight into the pan.
Pani Puri Masala
The masala for the spiced water in pani puri, mixed with water and tamarind rather than cooked. Made up cold and chilled before serving.
Pilau Biriyani Mix
Carefully blended spices that provide authentic aroma, balanced seasoning, and delicious traditional taste for flavorful Pilau Biriyani.
Pilau Biriyani Sauce
A pilau-style biryani sauce, for the milder, lighter version of the dish where the rice is cooked in the stock rather than layered over a heavy gravy.
Plum Chutney
Plum chutney, the sweetest and fruitiest of the chutneys carried, served with cold meats and cheese as readily as with a curry.
Rasam Masala
The mix for rasam — the thin, peppery, sour South Indian soup served alongside rice or drunk on its own. Lighter and sharper than sambar, and cooked much faster.
Red Chilli Powder
Ground red chilli, used where a curry needs heat and a deep red colour at the same time. Added with the other ground spices at the base stage so it blooms in the oil.
Red Chilly Crushed
Crushed red chilli rather than ground, so the heat arrives in flecks instead of spread evenly through the dish. Used for tempering, for scattering over finished food, and anywhere the texture of the chilli should still be visible.
Roasted Vermicelli
Roasted vermicelli, the fine wheat noodle used for sheer khurma and seviyan — simmered in sweetened milk rather than boiled and drained. Roasted already, so it needs no browning first.
Sambar Masala
The mix for sambar, the South Indian lentil and vegetable stew eaten with rice, idli or dosa. Distinct from a North Indian curry masala in both spicing and sourness.
Shan Chilli Pickle
Chilli pickle, the hottest of the pickles carried, for a table that wants heat added at the plate rather than cooked into the dish.
Shan Garlic Pickle
Garlic pickle, made with whole cloves softened in the pickling. Strong enough that it is served in small amounts, usually beside rice or a plain curry.