The Nepali meat masala, kuteko style.
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Hand-pounded chicken masala from Aama.
For biryani, and for a quick pulao on a weeknight.
Sour-salty chat masala for fruit, chips and panipuri.
The everyday frying oil, in the size a family gets through.
For cooking and for hair, as it has always been.
Flat noodles for a proper Himalayan thukpa.
Rice vermicelli for a lighter noodle bowl.
Puffed rice mix. Add onion, lemon and mustard oil.
The crunchy cheese puff every Nepali kid knows.
Potato bhujia, the sev that goes on everything.
A savoury mixture for afternoon tea.