Products
Products
Parotta (Full Cooked and half Cooked)
Need a diet filled with fiber, minerals, protein, and antioxidants? Our tasty parotta is simply quick response to your demand and needs. Parotta or porotta is a layered South Asian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as well as in Jaffna in SriLanka. Variants of the bread spread by Indian Muslim traders and by indentured labourers from the British Raj are popular in South Asian, South East Asian and Caribbean countries.
Tandoori Roti (Tandoor Bread)
Looking for nutritious meal option which is high in fibre and minerals?
Out Tandoor roti is a response to your requirement. Tandoor roti or
tandoor breads are flatbreads baked in tandoor clay ovens fired by wood
or charcoal and are popular in northwestern Indian regions, Pakistan and
Caribbean countries. Tandoor breads range from a simple Tandoori roti
which is unleavened bread, to yeast-based roti, as well as richer and
more complex (yeast, milk, egg, etc.-based) naans and kulcha breads.
Chapati
A snack, a full meal, an appetizer, a filler – the chapati takes many forms and shapes as our mothers choose. And we are here to make it better.
Chapati is a form of roti or roti (bread). The words are often used
interchangeably. The word chapati means “slap” or “flat”, describing the
traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece
of dough is rotated.
Chapatis are one of the most common forms of wheat bread, a staple
food in the Indian subcontinent.
Samosa
Time for some snacking! An ideal food to support your teatime. Samosa from the Persian word sambosag (meaning ‘triangular pastry’) is a fried South Asian and West Asian snack. It is a pastry with a savory
filling, mostly vegetables, spiced potatoes, onions, and peas, but also
meat or fish. It is made in different shapes, including triangular, cone, or
crescent, depending on the region. Samosas are often accompanied
by chutney and have origins in medieval times or earlier. Sweet versions
are also made. Samosas are a popular entrée, appetizer, or snack in the
cuisines of India, South Asia, West Asia, Central Asia, Portugal, East
Africa and their South Asian diasporas.
Aloo Parota
Aloo Paratha is deeply ingrained in India’s cultural and culinary traditions. It is a cherished comfort food that families across the country enjoy. Not only is it wholesome and satisfying, it is the perfect choice for hectic mornings or social gatherings.
The dish represents warmth and hospitality, often loved by kids and youngsters. Best choice to be served to guests as a traditional expression of love and care. Its versatility makes it suitable for any meal—whether breakfast, lunch, or dinner—cementing its place as an essential part of daily Indian cuisine.
Laccha Parota
Crisp & Flaky Layered Lachha Paratha with a unique, flaky, layered Indian flatbread prepared with wheat flour and ghee as its topping. It is an extension of the popular roti or chapati recipes with additional pleating and kneading to make it flaky and crisp. These roti or parathas can be excellent bread for the same monotonous lunch and dinner recipes.
Parotta (Full Cooked and half Cooked)
Need a diet filled with fiber, minerals, protein, and antioxidants? Our tasty parotta is simply quick response to your demand and needs. Parotta or porotta is a layered South Asian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala and Tamil Nadu, as well as in Jaffna in SriLanka. Variants of the bread spread by Indian Muslim traders and by indentured labourers from the British Raj are popular in South Asian, South East Asian and Caribbean countries.
Tandoori Roti (Tandoor Bread)
Looking for nutritious meal option which is high in fibre and minerals?
Out Tandoor roti is a response to your requirement. Tandoor roti or
tandoor breads are flatbreads baked in tandoor clay ovens fired by wood
or charcoal and are popular in northwestern Indian regions, Pakistan and
Caribbean countries. Tandoor breads range from a simple Tandoori roti
which is unleavened bread, to yeast-based roti, as well as richer and
more complex (yeast, milk, egg, etc.-based) naans and kulcha breads.
Chapati
A snack, a full meal, an appetizer, a filler – the chapati takes many forms and shapes as our mothers choose. And we are here to make it better.
Chapati is a form of roti or roti (bread). The words are often used
interchangeably. The word chapati means “slap” or “flat”, describing the
traditional method of forming round pieces of thin dough by slapping the dough between the wetted palms of the hands. With each slap, the piece
of dough is rotated.
Chapatis are one of the most common forms of wheat bread, a staple
food in the Indian subcontinent.
Samosa
Time for some snacking! An ideal food to support your teatime. Samosa from the Persian word sambosag (meaning ‘triangular pastry’) is a fried South Asian and West Asian snack. It is a pastry with a savory
filling, mostly vegetables, spiced potatoes, onions, and peas, but also
meat or fish. It is made in different shapes, including triangular, cone, or
crescent, depending on the region. Samosas are often accompanied
by chutney and have origins in medieval times or earlier. Sweet versions
are also made. Samosas are a popular entrée, appetizer, or snack in the
cuisines of India, South Asia, West Asia, Central Asia, Portugal, East
Africa and their South Asian diasporas.
Aloo Parota
Aloo Paratha is deeply ingrained in India’s cultural and culinary traditions. It is a cherished comfort food that families across the country enjoy. Not only is it wholesome and satisfying, it is the perfect choice for hectic mornings or social gatherings.
The dish represents warmth and hospitality, often loved by kids and youngsters. Best choice to be served to guests as a traditional expression of love and care. Its versatility makes it suitable for any meal—whether breakfast, lunch, or dinner—cementing its place as an essential part of daily Indian cuisine.
Laccha Parota
Crisp & Flaky Layered Lachha Paratha with a unique, flaky, layered Indian flatbread prepared with wheat flour and ghee as its topping. It is an extension of the popular roti or chapati recipes with additional pleating and kneading to make it flaky and crisp. These roti or parathas can be excellent bread for the same monotonous lunch and dinner recipes.