Methi Seeds, also known as fenugreek seeds, are aromatic seeds with a distinctive slightly bitter flavour. They are commonly used in Indian curries, pickles, spice blends, dals, and traditional recipes, adding a warm and earthy taste.
made from carefully selected whole green moong beans, offering a naturally wholesome taste and firm texture. Rich in plant-based protein and fibre, it is ideal for preparing dal, curries, sprouts, salads, and a variety of traditional Indian dishes. A
Nirapara Coconut Oil is a pure oil extracted from selected coconuts using a cold-pressed method to preserve its characteristic tropical aroma and flavor. This versatile oil features a smooth texture and is ideal for sautéing, baking, and enhancing the taste of traditional and contemporary dishes.
Mix Newari is a traditional Nepali-style mixed pulse blend inspired by Newari cuisine. It combines a selection of lentils and pulses to create a hearty, wholesome and flavourful dish. Ideal for preparing traditional Newari dishes, dal, soups and curries.
Gahat Dal, also known as Horse Gram, is a traditional Nepali pulse valued for its rich, earthy flavour and hearty texture. It is commonly used in Nepalese cuisine to prepare Gahat Dal, soups, curries and traditional dishes.
Kathmandu Brown Soyabean is a nutritious variety of whole brown soybeans, commonly used in traditional Nepali cuisine. It has a rich, earthy flavour and firm texture, making it suitable for curries, soups, salads and other wholesome dishes.
Thakali Mix Dal is a traditional Nepali-style blend of assorted lentils and pulses, inspired by the famous cuisine of the Thakali community of Nepal. It cooks into a hearty, flavourful dal and is perfect with steamed rice, roti or traditional Nepali meals.
Kathmandu Saanu Kerau is a traditional Nepali variety of dried peas, valued for its natural taste and hearty texture. It is ideal for preparing Nepali-style curries, soups, snacks and other traditional dishes.
Kathmandu Mustang Dal is a nutritious and flavorful lentil sourced from the Himalayan region of Nepal. It cooks into a delicious, comforting dal and pairs perfectly with rice, roti, or traditional Nepali meals.
