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.
Arrabbiata 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.
View SpecificationsTomato and basil pasta sauce in the 280g jar. The plain one — the base a kitchen adds to rather than the finished article, and the sauce a menu falls back on when a dish has to be mild.
View SpecificationsPuttanesca in the 280g jar — tomato with olives and capers, the sharpest and saltiest sauce of the four. Served with spaghetti, and used as the strong option on a menu carrying a plain tomato alongside it.
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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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