All departments
Browse every aisle, from cooking oils and ghee to household essentials.
Atta & Flour
Chakki atta for soft rotis, besan for bhajis, roasted rice flour for string hoppers and pittu, sooji for upma and halwa. The flours behind the breads, batters and breakfasts of Indian, Sri Lankan and West African cooking.
Baking
The small tins and bottles that turn flour and butter into bread, cake and biscuits: yeast, raising agents, cocoa, essences and colours. Rose and kewra water, tutti frutti and edible gum are here too for Asian sweets.
Baking, Sugar & Desserts
Everything sweet that starts in the pantry, from a block of dark gur for payasam to a sachet of yeast for Sunday bread. Sugar, jaggery, dessert mixes, essences, coconut and milk powder for festival sweets, birthday cakes and the pudding after Friday dinner.
Basmati & Long Grain Rice
Long, separate grains for biryani, pulao and the rice that sits beside a Thai green curry. Aged basmati, golden sella, fragrant jasmine and easy cook long grain, from small bags to family sacks.
Beans & Chickpeas
Whole pulses that reward a night in cold water: white and black chickpeas, kidney beans, black eyed beans, dried peas and horse gram. For chole, rajma chawal, ragda, sundal and a proper pot of kadala curry.
Breakfast & Spreads
Honey, jam, peanut butter, tahini, Sri Lankan kithul and coconut treacle, and herbal porridges and cereals for the first meal of the day. What goes on the toast, over the curd and into the bowl before school.
Chutneys
Sweet, tangy jar chutneys for poppadoms, chaat, samosas and sandwiches: mango, tamarind and date, plum, tomato, green chutney and Sri Lankan styles. Softer and sweeter than pickle, and ready to spoon straight from the jar.
Coconut Milk
Coconut milk in tins for thick, creamy curries and as powder for mixing to any strength you need. The base of Sri Lankan kiri hodi, Kerala stew, Thai green curry and a good pot of kiribath.
Coffee
Coffee the way South India and Sri Lanka drink it, dark, milky and sweet, alongside the instant jars and café sachets of a British kitchen. Filter kaapi powder, instant granules and warming sukku malli on one shelf.
Cordials & Syrups
Rose syrup, nannari, sherbet syrup and fruit cordials to dilute with cold water, milk or soda. The bottles behind falooda, rose milk and a jug of nelli crush on a summer afternoon.
Curry Pastes & Mixes
Ready spice pastes and Sri Lankan curry mixes that give you the base of a proper curry in a spoonful: tikka, korma, madras, jalfrezi, Jaffna, ambul thiyal, crab and devilled. Fry the paste, add meat, fish or vegetables, and simmer.
Curry Powders
Curry powders from Sri Lanka and South India: dark roasted for meat and fish, fiery red Jaffna blends, Madras for the British curry house style, and everyday unroasted powders for vegetables. One spoon holds the whole spice rack.
Dals
Split pulses for the daily pot: toor for sambar, moong for khichdi, urad for idli batter, chana dal for vadai and masoor for a quick red lentil curry. Choose by the dish and the texture you want, from silky and soft to firm and nutty.
Dals & Pulses
Toor, moong, urad, chana and masoor dal, whole beans and chickpeas, roasted gram, wadi and soya, stocked the way a South Asian kitchen actually cooks. Everything for the daily pot of dal and the weekend chole, sundal or parippu.
Dessert Mixes
Ready mixes that do the measuring for kheer, payasam, gulab jamun, custard and falooda, so the pudding is ready before the rice. Add milk, a little patience and your own cardamom.
Dried Chillies
Dried red chillies whole and crushed, from mild, crinkled Kashmiri to fierce stemless and the salted curd chillies that South Indian families fry with curd rice. The heat, colour and smoky depth that fresh chillies cannot give.
Dried Fruit
Dates and dry dates, raisins, sultanas and munakka, dried apricots, and the tangy shelf of amla, kokum and alu bukhara. The sweetness in sheer khurma and the sourness in solkadhi, both in one aisle.
Fish
Tinned jack mackerel, ambulthiyal tuna, fried dried fish and Maldive fish chips, the fish shelf of a Sri Lankan kitchen. Everything here keeps in the cupboard and brings deep, savoury flavour to rice and curry.
Frozen
Layered parathas, Kerala porotta, veechu roti and soft chapatis that go from freezer to tawa in minutes, with samosas, kachori and crumbed chicken for the evenings when nobody wants to cook. This is the freezer drawer of an Indian or Sri Lankan home, stocked for a busy week.
Frozen Chicken & Kebabs
Crumbed chicken nuggets and bites, hot and spicy fillets, chicken burgers and seekh kebabs that go from freezer to oven, grill or air fryer. Dinner for a hungry household with little more than a salad, chips or a warm naan.
Frozen Fish & Seafood
Frozen fish, prawns and seafood for curries, fries and quick family teas, kept at their best in the freezer. From breaded fish fingers to raw prawns for a coconut curry.
Frozen Parathas & Breads
Flaky parathas, Kerala porotta, Sri Lankan veechu roti, soft chapatis, naan and kulcha, rolled and frozen so the hard part is already done. Straight from the freezer onto a hot tawa and onto the plate with dal, curry or a fried egg.
Frozen Snacks & Sides
Samosas, kachori and toasted sandwiches from the freezer, ready to crisp in the oven or air fryer when guests arrive or the children come home hungry. Keep a bag or two in the drawer and tea time is covered.
