Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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.
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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.
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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.
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Chilli pickle, the hottest of the pickles carried, for a table that wants heat added at the plate rather than cooked into the dish.
View SpecificationsMake authentic Sindhi biryani with our premium spice mix, carefully blended to deliver traditional flavor, rich aroma, and delicious results every time.
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Create flavorful tandoori chicken, grilled meats, and barbecue dishes using premium Tandoori Masala from Shan.
View SpecificationsMake delicious, flavorful chicken or meat tikka dishes effortlessly with Shan Tikka Masala, crafted from authentic spices.
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Ground turmeric, the colour and base note under most South Asian curries. Goes in early with the onions and oil so it cooks out rather than tasting raw, and carries through dhal, rice and marinades.
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