Chicken White Korma Mix
The 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.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The 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.
View SpecificationsGround coriander, the bulk of most curry masalas and the spice that gives a sauce body rather than heat. Usually the largest measure in a base blend, alongside turmeric and chilli.
View SpecificationsSunflower oil, the neutral frying and cooking oil. Used where olive oil would be wrong or wasted — deep frying, batters, and any dish that should not taste of its oil.
View SpecificationsOlive oil for infant massage, in the 125ml glass bottle. Bottled for the nursery, and the gentlest use Borges puts its oil to — every other bottle in the range ends up in a pan.
View SpecificationsExtra light olive oil in the 125ml and 250ml glass bottles. Milder than the extra virgin and made for heat — frying, roasting and baking, where a strong olive flavour would carry through into the dish.
View SpecificationsExtra virgin olive oil in glass, carried in the 250ml bottle and the 750ml. The grade kept for dressing and finishing — poured over salad, bread and grilled fish, where the oil is tasted rather than cooked away.
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