Real Thai Rice Paper Sauce
The dipping sauce intended for fresh rice paper rolls, which are served cold and unseasoned and rely on what they are dipped into.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The dipping sauce intended for fresh rice paper rolls, which are served cold and unseasoned and rely on what they are dipped into.
View SpecificationsRice stick noodles at 10mm, the widest carried. The flat noodle for pad see ew and other dishes where the noodle is meant to be the substantial part of the plate.
View SpecificationsRice stick noodles at 3mm, the narrowest of the three widths carried. Suits soups and lighter stir-fries where the noodle should carry sauce without dominating the plate.
View SpecificationsRice stick noodles at 5mm, the middle width and the one usually reached for when a pad thai is on the menu. Soaked before it goes anywhere near the wok.
View SpecificationsChakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
View SpecificationsAtta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
View SpecificationsMultigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
View SpecificationsBesan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
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