Real Thai Lemongrass Salad Dressing
A lemongrass dressing for Thai-style salads — the sharp, citrus-led kind served with grilled meat or seafood rather than a creamy dressing over leaves.
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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.
A lemongrass dressing for Thai-style salads — the sharp, citrus-led kind served with grilled meat or seafood rather than a creamy dressing over leaves.
View SpecificationsA lemongrass wok sauce, poured in at the end of a stir-fry. Gives the citrus and aromatic note of a Thai dish without prepping and bruising the stalks.
View SpecificationsThe paste for massaman, the mildest and richest of the Thai curries — slower, sweeter and closer to a braise than the red or green. Usually made with beef or chicken and potato.
View SpecificationsA red curry kit, packed as a set so the curry can be made without sourcing the components separately. Suits a kitchen cooking Thai occasionally rather than every service.
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 SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
View SpecificationsThe Bombay-style biryani cooking sauce, the tangier of the biryani sauces carried, traditionally cooked with potato alongside the meat.
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.
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