Bay Leaves
Whole bay leaves, added to rice, biryani, stocks and slow-cooked curries and lifted out before serving. They work over long cooking rather than being stirred in at the end.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Whole bay leaves, added to rice, biryani, stocks and slow-cooked curries and lifted out before serving. They work over long cooking rather than being stirred in at the end.
View SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
View SpecificationsCreate delicious homemade biryani with our premium spice mix, carefully blended to deliver authentic flavor, rich aroma, and consistent cooking results.
View SpecificationsWhole black cumin seed, used where a rice dish or a bread wants a darker, more aromatic note than ordinary cumin gives. Common in biryani and in spiced breads.
View SpecificationsThe spice mix for chana masala — chickpeas in a dark, tangy tomato and onion gravy. Cooked with tinned or soaked chickpeas and finished with coriander.
View SpecificationsThe mix for white korma, the pale version of the dish — chicken in a mild gravy left uncoloured by chilli or turmeric. Distinct from ordinary korma in appearance as much as in heat.
View SpecificationsThe mix for chilli beef and chilli chicken — meat tossed in a hot, glossy sauce with peppers and onion. One mix covering both proteins.
View SpecificationsThe seasoning mix for egg fried rice, added in the wok with cooked rice and egg. A way of getting a consistent result across a service rather than seasoning by eye each time.
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