{"title":"Everest","description":"\u003cp\u003eEverest is one of India's best-known spice brands, based in Mumbai and found in home kitchens right across the country. It is famous for ready masala blends, each mixed for a particular dish, which take the guesswork out of grinding and balancing a dozen whole spices at home.\u003c\/p\u003e\u003cp\u003eOur Everest range covers most of the \u003ca href=\"\/collections\/masalas\"\u003emasalas\u003c\/a\u003e shelf. There is \u003ca href=\"\/collections\/garam-masala\"\u003egaram masala\u003c\/a\u003e in more than one style, \u003ca href=\"\/collections\/chole-and-chana-masala\"\u003echole masala\u003c\/a\u003e, \u003ca href=\"\/collections\/paneer-and-vegetable-masala\"\u003epaneer and vegetable masala\u003c\/a\u003e including kitchen king, sabji and rajma blends, \u003ca href=\"\/collections\/pav-bhaji-masala\"\u003epav bhaji masala\u003c\/a\u003e, \u003ca href=\"\/collections\/meat-and-mutton-masala\"\u003emeat masala\u003c\/a\u003e, \u003ca href=\"\/collections\/biryani-and-pulao-masala\"\u003ebiryani masala\u003c\/a\u003e and \u003ca href=\"\/collections\/tandoori-and-tikka-masala\"\u003etandoori masala\u003c\/a\u003e. Beyond these sit \u003ca href=\"\/collections\/sambar-powder\"\u003esambar masala\u003c\/a\u003e, a pani puri masala in \u003ca href=\"\/collections\/pani-puri\"\u003epani puri\u003c\/a\u003e, and a brilliant red \u003ca href=\"\/collections\/kashmiri-chilli-powder\"\u003eKashmiri chilli powder\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003ePunjabi cooks reach for chole masala for Sunday chole bhature, while rajma masala goes into the kidney bean curry eaten with rice. Pav bhaji masala is mashed into butter-fried vegetables for the Mumbai street classic. Kitchen king is an all-purpose blend for mixed vegetables and paneer, garam masala finishes almost any curry, and meat masala suits a slow mutton curry. Biryani masala is layered with marinated meat and rice, and tandoori masala goes into a yoghurt marinade for chicken or paneer. Kashmiri chilli gives deep colour with gentle heat.\u003c\/p\u003e\u003cp\u003eGround masalas fade within months once opened, so keep each pack sealed in a tin away from the cooker. To compare with another Indian spice house, see the \u003ca href=\"\/collections\/mdh\"\u003eMDH\u003c\/a\u003e range, and browse our \u003ca href=\"\/collections\/ground-spices\"\u003eground spices\u003c\/a\u003e for single spices.\u003c\/p\u003e","products":[{"product_id":"everest-chhole-masala-100g","title":"Everest Chhole Masala 100g","description":"\u003cp\u003eEverest Chhole Masala is the spice blend for chhole, the Punjabi chickpea curry served with bhature, puri or rice. Dried mango, pomegranate seed and tamarind give it the sour edge that marks a good chhole, with coriander, cumin, black cardamom, cloves and black salt for depth and a dark, roasted colour. Mint leaf and carom seed add a fresh lift. Find more blends for chickpeas and beans in our \u003ca href=\"\/collections\/chole-and-chana-masala\"\u003eChole \u0026amp; Chana Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe recipe on the back: soak 100g of chickpeas overnight, cook and keep aside. Heat 3 tbsp oil and fry 2 chopped onions until golden brown, then add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp of the chhole masala and fry for 3 minutes on a low flame. Add 1 chopped tomato, 3 slit green chillies, ½ inch of finely sliced ginger and salt to taste. Add the boiled chickpeas and salt, and cook for 5 minutes. For extra flavour, finish with ½ tsp of chaat masala and some kasuri methi, and serve hot with roti or rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains mustard\u003c\/li\u003e\n\u003cli\u003eSoured with dried mango, pomegranate seed and tamarind\u003c\/li\u003e\n\u003cli\u003eAbout 20 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572236534099,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-chhole-masala-100g-front.png?v=1792767182"},{"product_id":"everest-kashmirilal-brilliant-red-chilli-powder-100g","title":"Everest Kashmirilal Brilliant Red Chilli Powder 100g","description":"\u003cp\u003eEverest Kashmirilal is a fine ground red chilli powder chosen for colour more than heat. The pack describes it as brilliant red with mild pungency, made from graded chillies ground and packed to keep their colour, with no artificial colours used. It gives the deep red of a rogan josh, tandoori chicken or butter chicken without making the dish fiery, and is the chilli to reach for when a tadka or a plate of eggs needs colour. See more in our \u003ca href=\"\/collections\/chilli-powder\"\u003eChilli Powder\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eAdd a teaspoon to a curry base once the onions, ginger and garlic have softened, and fry it briefly so it colours the oil. Mix it into yoghurt marinades for tandoori and tikka, or stir it into hot ghee and pour over dal at the end for a red tadka. Use it alongside a hotter chilli powder when you want both colour and heat.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBrilliant red colour with mild heat\u003c\/li\u003e\n\u003cli\u003eFine ground, with not more than 2% rice bran oil\u003c\/li\u003e\n\u003cli\u003eNo artificial colours used\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572244824403,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-kashmirilal-brilliant-red-chilli-powder-100g-front.png?v=1792767190"},{"product_id":"everest-kitchen-king-masala-100g","title":"Everest Kitchen King Masala 100g","description":"\u003cp\u003eEverest Kitchen King Masala is an all purpose North Indian blend for vegetable and paneer dishes, the jar many cooks reach for when a sabzi needs more than turmeric and chilli. Twenty spices go into it, led by coriander, cumin, chilli and turmeric, with garlic, dried ginger, green and black cardamom, mace, star anise and fenugreek, and roasted bengal gram and black gram to give body to a gravy. The pack describes the flavour as rich yet mild. Find more blends for paneer and vegetables in our \u003ca href=\"\/collections\/paneer-and-vegetable-masala\"\u003ePaneer \u0026amp; Vegetable Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe recipe on the back is for matar paneer. Lightly fry 1 chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashew nuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp kasuri methi and 1 inch of ginger in 1 tbsp oil. Add ½ cup water, leave for 30 minutes and grind to a fine paste. Fry the paste in 3 tbsp ghee for 3 minutes, then add 2 pureed tomatoes, 1 tsp chilli powder, ½ tsp turmeric and 2 tsp of the masala. Add 1 cup boiled green peas and cook until the ghee separates, then add ½ cup water and 250g fried paneer and cook for 5 minutes. Serve hot.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains mustard\u003c\/li\u003e\n\u003cli\u003eTwenty ingredient blend with bengal gram and black gram\u003c\/li\u003e\n\u003cli\u003eAbout 20 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572251181395,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-kitchen-king-masala-100g-front.png?v=1792767199"},{"product_id":"everest-pani-puri-masala-100g","title":"Everest Pani Puri Masala 100g","description":"\u003cp\u003eEverest Pani Puri Masala is the spice mix for the tangy, ice cold water poured into pani puri, the crisp hollow puris sold at every chaat stall in India as golgappa or puchka. Rock salt and black salt give it a sharp, savoury bite, dried mango, tamarind and citric acid make it sour, and mint leaf, cumin, chilli and dried ginger bring the fresh heat. Two tablespoons flavour a litre of pani. Find more chaat blends in our \u003ca href=\"\/collections\/chaat-masala\"\u003eChaat Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTo make 1 litre of pani, stir 2 tablespoons of the masala into cold water. Garnish with boondi and add ice to serve it chilled. Fill the puris with chopped boiled potatoes, boiled bengal gram or soaked salted boondi, then dip or spoon in the pani and eat straight away. Add a little tamarind chutney or fresh chopped mint and coriander to suit your taste.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eSalty and sour, so taste before adding more salt\u003c\/li\u003e\n\u003cli\u003e2 tbsp makes 1 litre of pani\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572257538387,"sku":null,"price":1.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-pani-puri-masala-100g-front.png?v=1792767207"},{"product_id":"everest-rajma-masala-100g","title":"Everest Rajma Masala 100g","description":"\u003cp\u003eEverest Rajma Masala is the spice blend for rajma, the Punjabi curry of red kidney beans in a thick onion and tomato gravy, eaten with plain rice as rajma chawal. Coriander and cumin lead, with dried mango and pomegranate seed for a gentle sourness, black cardamom and black salt for depth, and a little fenugreek, mint leaf and nutmeg. It gives the beans a warm, rounded flavour that suits a slow simmer. Find more blends for beans and chickpeas in our \u003ca href=\"\/collections\/chole-and-chana-masala\"\u003eChole \u0026amp; Chana Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe recipe on the back: soak 100g of red kidney beans overnight, boil for 20 minutes and keep aside. Heat 3 tbsp oil and fry 2 chopped onions until golden brown, then add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp of the rajma masala and fry for 3 minutes. Add 1 chopped tomato, 3 green chillies, ½ inch of sliced ginger and salt. Add the boiled beans with their water and cook for 15 minutes until the gravy thickens. Serve hot with rice, naan or roti.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eSoured with dried mango and pomegranate seed\u003c\/li\u003e\n\u003cli\u003eAbout 20 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572262191443,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-rajma-masala-100g-front.png?v=1792767215"},{"product_id":"everest-royal-garam-masala-100g","title":"Everest Royal Garam Masala 100g","description":"\u003cp\u003eEverest Royal Garam Masala is a whole spice blend led by black pepper and cumin, with cassia leaf and bark, star anise, black cardamom, dried ginger, clove, nutmeg, caraway and mace. The front of the box calls it a spice blend for vegetable curry, and it goes in at the end of cooking, so the warm, peppery aroma is still there when the dish reaches the table. A little salt is already in the mix. Find more blends like it in our \u003ca href=\"\/collections\/garam-masala\"\u003eGaram Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eCook your dal or vegetables with your usual spices in ghee or oil. The pack suggests 1½ tsp of the masala for 500g of vegetables or 1 litre of ready dal: stir it in and keep on a low flame for 3 minutes. Cover and leave for at least 5 minutes, then serve warm with rice or roti. The box also recommends it for samosa, potato vada, kachori, usal, patra and other Gujarati farsan.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTwelve ingredients, led by black pepper and cumin\u003c\/li\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eAbout 20 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572268548435,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-royal-garam-masala-100g-front.png?v=1792767226"},{"product_id":"everest-sabji-masala-100g","title":"Everest Sabji Masala 100g","description":"\u003cp\u003eEverest Sabji Masala is a blend for dry and gravy vegetable dishes, the everyday sabzi cooked with potatoes, cauliflower, aubergine, okra or mixed vegetables. Coriander and chilli lead the mix, with dried mango for a gentle sourness, cumin, turmeric, black pepper, clove, dried ginger, black cardamom, nutmeg and cassia leaf. Salt is already in the blend, so taste before you add more. Find more blends for vegetables in our \u003ca href=\"\/collections\/paneer-and-vegetable-masala\"\u003ePaneer \u0026amp; Vegetable Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eCook the vegetables of your choice with your usual spices in ghee or oil. Following the pack, add 1 tsp of the masala to every 500g of cooked vegetables and stir over a low flame for 3 minutes. Cover and leave for at least 5 minutes so the flavour settles into the vegetables, then serve warm with rice, roti or naan.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDried mango gives a mild tang\u003c\/li\u003e\n\u003cli\u003eContains salt\u003c\/li\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572270448979,"sku":null,"price":1.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-sabji-masala-100g-front.png?v=1792767234"},{"product_id":"everest-sambhar-masala-100g","title":"Everest Sambhar Masala 100g","description":"\u003cp\u003eEverest Sambhar Masala is a South Indian blend for sambar, the tamarind and lentil curry served with dosa, idli, vada and rice. Coriander and chilli lead it, and roasted bengal gram, black gram, pigeon pea and rice give the gravy body. Fenugreek, curry leaf, tamarind, turmeric and asafoetida supply the familiar sambar taste, and salt is in the mix. Find more blends in our \u003ca href=\"\/collections\/sambar-powder\"\u003eSambar Powder\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe recipe on the back starts with 100g of toovar dal cooked for 30 minutes, then boiled with pieces of drumstick, brinjal, pumpkin and onion. Add 2 tbsp of thick tamarind juice, chilli powder and salt to taste, and 1 heaped tbsp of the masala. For the tadka, heat 2 tsp of oil with 1 red chilli, ¼ tsp fenugreek, ½ tsp mustard seeds, 2 sprigs of curry leaves and a pinch of asafoetida. Pour it into the sambar, boil for 2 minutes and serve hot with dosa, idli or appam.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains bengal gram, black gram and pigeon pea\u003c\/li\u003e\n\u003cli\u003eTamarind and curry leaf already in the blend\u003c\/li\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572272972115,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-sambhar-masala-100g-front.png?v=1792767242"},{"product_id":"everest-shahi-biryani-masala-50g","title":"Everest Shahi Biryani Masala 50g","description":"\u003cp\u003eEverest Shahi Biryani Masala is a blend for rice dishes, built on cumin, cassia leaf, coriander and black pepper with green and black cardamom, clove, caraway, mace, nutmeg and a little chilli and turmeric. It is meant for the layered biryani where spiced vegetables or meat sit between beds of part cooked basmati and finish together under a lid. There is no salt in the ingredient list, so season the dish yourself. Find more blends for rice in our \u003ca href=\"\/collections\/biryani-and-pulao-masala\"\u003eBiryani \u0026amp; Pulao Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe vegetable biryani on the pack starts with 250g of basmati rice, par boiled. Fry 3 sliced onions in 3 tbsp of oil with 1 tsp each of ginger and garlic paste, add a purée of 2 tomatoes, chilli and turmeric powder and cook until the oil separates. Stir in ½ cup of curd and 1½ tbsp of the masala and roast, then add 1½ cups of cooked vegetables such as peas, cauliflower and carrots, with salt to taste. Layer half the rice, the vegetables and the rest of the rice in a greased bowl, pour over 2 tbsp of ghee and ½ cup of milk, cover and heat for 15 minutes on a low flame. Serve hot with raita or salad.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFourteen spices, no added salt\u003c\/li\u003e\n\u003cli\u003eAbout 10 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572278608211,"sku":null,"price":1.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-shahi-biryani-masala-50g-front.png?v=1792767251"},{"product_id":"everest-shahi-paneer-masala-100g","title":"Everest Shahi Paneer Masala 100g","description":"\u003cp\u003eEverest Shahi Paneer Masala is a blend for the rich, mildly sweet tomato and cream gravy of shahi paneer, a restaurant favourite from North Indian Mughlai cooking. Coriander and chilli lead the mix, with cumin, garlic, dried mango, both cardamoms, clove, star anise, fennel and fenugreek, and salt already added. Find more blends for paneer and vegetables in our \u003ca href=\"\/collections\/paneer-and-vegetable-masala\"\u003ePaneer \u0026amp; Vegetable Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe pack recipe uses 300g of paneer cut into small pieces. Heat 3 tbsp of oil or ghee, fry a paste of 3 onions until golden, add 4 tbsp of tomato purée and stir fry for 5 minutes. Stir in 1 tbsp of the masala, 2 tsp of magaz paste, 2 tsp of cashew paste, 40ml of fresh cream and salt, then boil with 1½ cups of hot water. Add the paneer and simmer until done. Garnish with kasuri methi and a little fresh cream and serve hot with naan, paratha or rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEighteen ingredients, including garlic and dried mango\u003c\/li\u003e\n\u003cli\u003eContains salt\u003c\/li\u003e\n\u003cli\u003eMade on equipment that also handles mustard\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572285948243,"sku":null,"price":2.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-shahi-paneer-masala-100g-front.png?v=1792767259"},{"product_id":"everest-tandoori-chicken-masala-100g","title":"Everest Tandoori Chicken Masala 100g","description":"\u003cp\u003eEverest Tandoori Chicken Masala is a marinade blend for the red, smoky roast chicken of Punjabi dhabas and tandoor kitchens. Coriander, chilli and cumin lead it, with garlic, clove, black pepper, dried ginger, black cardamom, star anise, nutmeg, mustard and asafoetida, and salt is already in the mix. Mixed with thick yoghurt and ginger garlic paste it clings to the chicken and chars well in a hot oven or on a grill. Find more marinade blends in our \u003ca href=\"\/collections\/tandoori-and-tikka-masala\"\u003eTandoori \u0026amp; Tikka Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe pack recipe is for 1kg of chicken legs and breast. Make fine slits in the pieces with a sharp knife, rub with lime juice and salt and leave for 15 minutes. Mix 2 tsp of ginger garlic paste, 4 tsp of the masala, 6 tbsp of thick strained curd and salt, coat the chicken and marinate for at least 2 hours. Brush with 2 tsp of melted butter and roast until well done. Serve hot with onion rings and salad.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains mustard\u003c\/li\u003e\n\u003cli\u003eContains salt, so season the marinade lightly\u003c\/li\u003e\n\u003cli\u003eAbout 20 servings of 1 tsp\u003c\/li\u003e\n\u003cli\u003eProduced in India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Everest","offers":[{"title":"Default Title","offer_id":55572291125587,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/everest-tandoori-chicken-masala-100g-front.png?v=1792767268"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-everest.png?v=1790847976","url":"https:\/\/chandrastores.co.uk\/collections\/everest.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}