Memoni Mutton Biryani Mix
Prepare rich Memoni-style mutton biryani with our authentic spice blend, crafted to deliver deep flavor, balanced seasoning, and traditional taste.
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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.
Prepare rich Memoni-style mutton biryani with our authentic spice blend, crafted to deliver deep flavor, balanced seasoning, and traditional taste.
View SpecificationsWhole mustard seed, used for tempering: dropped into hot oil at the start until the seeds pop, which is what carries their flavour into the dish. Also goes into pickling.
View SpecificationsReady onion paste, the slow part of a curry base done in advance. Where a gravy would normally start with onions browned down over twenty minutes, this goes straight into the pan.
View SpecificationsThe masala for the spiced water in pani puri, mixed with water and tamarind rather than cooked. Made up cold and chilled before serving.
View SpecificationsThe mix for rasam — the thin, peppery, sour South Indian soup served alongside rice or drunk on its own. Lighter and sharper than sambar, and cooked much faster.
View SpecificationsThe 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.
View SpecificationsThe mix for aaloo bhaji — potatoes in a light, dry-ish curry eaten with roshi or puri. A breakfast and tea-time dish more than a dinner one.
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.
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