Recipe'sin the Maldives

A recipe mix is not a spice. Each of these fourteen is blended and balanced for a single dish, with the method printed on the pack, so a kitchen producing korma or chana masala to a consistent standard does it from one sachet rather than from eight jars. The range covers the North Indian and Pakistani staples — korma, white korma, daal makhni, chana masala, aaloo bhaji, dhal curry, meat masala and kitchen king — the South Indian sambar and rasam masalas, a fried fish seasoning, pani puri masala, and the Chinese line in beef or chicken chilli and egg fried rice. For a resort or staff kitchen the argument is consistency and speed: the same dish tastes the same on a Tuesday as on a Saturday, and the prep time collapses. For a retail shelf the argument is different — these are the packs a household buys by name, and the biryani and korma mixes turn over fastest. Retail sachets and catering packs are both carried. Stock is held in temperature-controlled and dry warehousing in Malé and moves out on scheduled sea freight and speedboat runs from Malé harbour direct to resort supply docks across North and South Malé, Ari and Baa Atolls. Maldives FDA import permits, customs clearance and label compliance are handled in-house. To price or order any line here, use the enquiry button on the product page, or call the wholesale desk on +960 331 3020.