Sambar Masala
The 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.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The 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 SpecificationsChilli pickle, the hottest of the pickles carried, for a table that wants heat added at the plate rather than cooked into the dish.
View SpecificationsGarlic pickle, made with whole cloves softened in the pickling. Strong enough that it is served in small amounts, usually beside rice or a plain curry.
View SpecificationsLemon pickle, sharper and more bitter than mango, served in small amounts beside plain rice and dhal where a sour note is wanted rather than heat.
View SpecificationsLiquid sweetener, dosed by the drop into tea, coffee and cold drinks. The format that suits a table or a breakfast service better than tablets, and the sugar alternative a hotel is asked for by name.
View SpecificationsDates still on the branch, boxed. The presentation format — for a Ramadan display, a hamper or a buffet where the dates are meant to be looked at as well as eaten.
View SpecificationsNatural dates off the branch, boxed. The everyday format, for eating rather than display, with the stones still in.
View SpecificationsPitted dates in a cup — no stones and no box to open, which is what makes this the format for a turndown tray, a lunchbox or a grab-and-go shelf.
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