Five hero dishes. Zero preservatives. Real ingredients, dried at the peak of freshness so every meal tastes like it just came off the stove.
BestsellerThe North Indian icon — deep, dark and indulgent, with whole black lentils slow-simmered into a velvety tomato-cream base. Every spoonful carries smoky tandoor warmth, gentle butter richness and the comfort of a dal that usually takes all night to make.
Chef's PickSoft cubes of fresh organic paneer bathed in a luscious tomato-cashew gravy, finished with kasuri methi and a restaurant-style butter gloss. It is creamy without feeling heavy, mildly sweet from ripe tomatoes and rounded with warm North Indian spices.
Slow-cooked chickpeas in a dark, earthy Punjabi gravy built from roasted whole spices, tea-infused depth and a bright hit of anardana. It is hearty, tangy and protein-packed — the kind of chole that tastes best with onion, lemon and a torn piece of kulcha.
Nostalgia meets convenience in a buttery vegetable mash bursting with bold, tangy Mumbai street spice. Potatoes, peas, cauliflower and capsicum are cooked down on a tawa-style masala base so the rehydrated bhaji tastes glossy, punchy and pav-ready.
Fragrant aged basmati tossed with garden vegetables and pav-bhaji masala for a bold, vibrant street-style rice bowl. The grains stay separate after rehydration, carrying bright vegetables, lemony lift and the satisfying spice of a hot Mumbai tawa.