28 states, hundreds of cuisines
India has the greatest culinary diversity in the world. The north uses ghee and dairy; the south uses coconut and mustard oil. The east has the sweetest palate; the west, the spiciest and most sour. We import from the most representative regions to give you access to that diversity from a single supplier.
North — Punjab, Delhi and Kashmir
Mughal and Punjabi cuisine. Butter chicken, dal makhani, lamb biryani, naan, paneer tikka and the saffron and walnuts of Kashmir. A2 ghee and the spices of the Mughal garden.
South — Kerala, Tamil Nadu and Goa
Coconut and tropical spice cuisine. Kerala fish curry, Tamil Nadu dosa, idli sambhar, Goa vindaloo with its Portuguese heritage and the world's finest cardamom and pepper.
West — Gujarat and Rajasthan
Vegetarian and sweet Gujarat. Dhokla, thepla and spices from the Thar Desert. Rajasthan with dal baati churma, laal maas and the country's most complex spice blends.
East — Bengal and Odisha
Sweet flavours and seafood. Mustard fish curry, rasgulla, mishti doi, steamed hilsa and the cold-pressed mustard oil that gives Bengali cuisine its unique character.
