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.
Spaghetti in the 500g pack, cut number 3. The long strand that suits an oil or tomato sauce rather than a heavy one — the default pasta on most menus, and the shape most kitchens run out of first.
View SpecificationsTagliatelle in nests, in the 500g pack. The broad flat ribbon carries a cream or meat sauce that would slide off spaghetti — the cut for ragù and for anything built on butter.
View SpecificationsFarfalle in the 500g pack — the pinched bow shape, firmer at the centre than at the edges. Used where a plate wants to look composed: cold salads, buffet trays and children’s menus.
View SpecificationsSpiral fusilli in the 500g pack. The twist catches thin sauces and holds dressing when cold, which makes it the shape most pasta salads are built on.
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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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