Red Rickshaw - Decorated floating diya (model p - single)

Decorated Floating Diya (Model Q - Single)

Decorated Floating Diya (Model R - Single)

Decorated Floating Diya (Model S - Single)

PG Tips Tea (1100 bags)

Product Description: We created the ingeniously designed pyramid bag because the unique shape gives the tea more room to move, freeing the delicious taste of the tea leaves,and giving you the perfect cuppa every time.So now you know.

Fudco Cinnamon (Taj Powder) 300g

Fudco Cinnamon (Taj Powder) 300g Cinnamon, one of the most-used spices in Indian cuisine, has been used for thousands of years.In ancient Egypt, its use was limited to royalty, who used it in beverages, medicine, and the embalming of their corpses.

Clay Designer Diya (Model T - Pack of 4)

Clay Designer Diya (Model U - Pack of 4)

Clay Designer Diya (Model V - Pack of 4)

Designer Diya Plate - Model A

Designer Diya Plate - Model B

Decorated Diya (Model Z - Single)

Decorated Diya (Model N - Single)

Large Clay Diya (Model O - Single)

Sandal Wood Jaap Mala

Necklace - Model A

Necklace - Model B

Clay Designer Diya (Model AN - Pack of 6)

Clay Designer Diya (Model AL - Pack of 6)

Designer Wax Diya (Model AP - Single)

Designer Gift Vallet (Model A)

Designer Gift Vallet (Model B - Pack of 4)

MDH Shahi Paneer 100g

SAC Sandesh Rose Dhoop Sticks (Pack of 12)

SAC Sandesh Rose Dhoop Sticks (Pack of 12) The Rose Incense is made with extracts from the most well known flower of love which was first brought to Europe from Arabia by the Crusaders. Arabian praised the rose as they knew it has a strong effect on our emotions.

Haldiram Soan Papdi 500g

Dabur Mustard Oil 250ml

Red Rickshaw Urid Black (Whole)

Black urid lentils have been cultivated for thousands of years in India. Their demand soon spread to Vietnam where they also appear in a handful of regional dishes.

Red Rickshaw Urid Dal

Urid dal are black lentils that have been split and hulled (de-skinned). A protein rich ingredient and highly desired for their nutty flavour and creamy texture - frequently used for popular South Indian dishes such as dosa, idli and papads.

Red Rickshaw Urad Dal (Chilka)

The monochrome appearance of this protein rich pulse is due to the process of splitting, revealing their white interior but leaving their black skin intact. Urad or Urid Dal Chilka are highly desired for their nutty flavour and creamy texture.

Red Rickshaw Toor Dal (Oily)

Toor dal are one of the most popular dal in India, an important vegetarian source of protein with a pleasant, nutty flavour. Slightly sturdier than red lentils or moong dal, we recommend soaking them for an hour before cooking to ensure a soft, yielding texture when cooked.

Red Rickshaw Toor Dal (Plain)

Toor dal are one of the most popular dal in India, an important vegetarian source of protein with a pleasant, nutty flavour. Slightly sturdier than red lentils or moong dal, we recommend soaking them for an hour before cooking to ensure a soft, yielding texture when cooked.

Red Rickshaw Semolina (Fine)

Fine semolina is milled durum wheat, which grows predominantly in the Middle East. It is coarser and darker than all purpose flour and incredibly versatile, making it popular in a wide range of cuisines from Indian and Caribbean to North African and Italian.

Red Rickshaw Semolina (Coarse)

Coarse semolina is milled durum wheat, which grows predominantly in the Middle East. It is coarser and darker than all purpose flour and incredibly versatile, making it popular in a wide range of cuisines from Indian and Caribbean to North African.

Red Rickshaw Rice Flour

Rice flour is an essential part of many South-East Asian, Japanese and Indian dishes, it’s milled from short grain rice and an incredibly versatile wheat free substitute. Depending on the process of cooking, rice flour can be both light and delicate as well as dense and hearty.

Red Rickshaw Red Lentils (Masoor Dal)

Red lentils, commonly known as masoor dal, are the bread and butter of any household in India. The lentils don’t require soaking as they have no skin, allowing for a short cook time.

Red Rickshaw Red Kidney Beans

Red kidney beans (AKA rajma) will be found in almost every household in India. They’re easy to cook, healthy and delicious when added to stews and curry as they soak up juices and spicy masala pastes which include ginger, garlic and chilli.

Red Rickshaw Pawa (Medium)

A very traditional ingredient in India, pawa, or poha, are rice grains that have been pressed, fried and flaked. Most commonly consumed for breakfast or as a snack as they’re nutritionally dense and the cook time is far shorter than normal rice.

Red Rickshaw Mustard Seeds

Though these seeds may be small, they’re an important seasoning element of many regional dishes in India and Pakistan. The seeds are normally roasted until they pop, releasing their faint spicey and nutty aroma.

Red Rickshaw Moong Dal

Moong dal is one of the most commonly used lentils in India, sought after for their rich, creamy and smooth texture. These golden split and dehusked mung beans cook down to a delightfully velvety consistency, making the perfect component for curries, soups and stews.

Red Rickshaw Moong Beans (Whole)

Hailing from ancient China and India, these mighty green moong beans are clean, wholesome and crisp tasting. They’re available all year round, as long as they have close access to water to allow them to harvest.

Red Rickshaw Turmeric (Haldi) Powder

Long used in Indian and Caribbean cooking, you may recognise turmeric powder for it’s trendy appearances in smoothies and lattes. Turmeric brings a wide array of dishes to life, providing a deep golden hue.