Prices shown in Maldivian Rufiyaa, per pack size. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Gramignone rigato in the 500g pack — a short ridged curl, halfway between a tube and a twist. Holds a sausage or vegetable sauce that a smooth shape would let run to the bottom of the bowl.
View SpecificationsFlat lasagne sheets in the 500g pack. Layered rather than boiled and served, which makes this the one pasta a kitchen builds ahead and holds in the fridge until service.
View SpecificationsArrabbiata in the 280g jar — tomato with chilli peppers, the hot one in the range. Paired with penne, whose ridges hold it, and carried where a menu needs a spiced pasta without building the sauce from scratch.
View SpecificationsBasil pesto in the 180g jar — the smallest jar in the range, because pesto is stirred through at the end rather than simmered. Also spread on bread and folded into dressings and cold pasta.
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Chakki 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.
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Atta 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.
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Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
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Besan, 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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