Savoury lentil-and-nut mix to go with afternoon tea.
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The glucose biscuit every Nepali childhood ran on.
The cardamom-and-clove blend for masala chiya.
Pure cow ghee for tempering dal and for festival cooking.
Pungent roasted mustard oil. Nothing else makes achar taste right.
Ground red chilli with real heat, not just colour.
Whole dhania, best toasted and ground as you need it.
Ground jeera, earthy and warm, for curries and for achar.
Besar. Goes into almost everything, a pinch at a time.
Warm finishing blend, stirred in at the end rather than the start.
Pigeon pea dal, the base of a good South Asian everyday meal.
Split chickpeas, nutty and firm, for dal and for snacks.