Mustard is used all over the world, most popular in Europe as a condiment that can be used as a spread or dip. In Bengal (Bangladesh and West Bengal, India), Kasundi is a fermented mustard sauce that is enjoyed with fried snacks or as a side with main dishes

Tamarind is used in South and Southeast Asia to add tanginess and sweetness. Our use of tamarind is in a hot sauce! The heat comes from dried red chilies, and is balanced with tamarind, garlic, onion, and green chilies.

Our item highlighting onion is Seeni Sambol. This is a sweet chutney originating from Sri Lanka and South India (Tamil Nadu and Kerala) with gently caramelised onions, pandan, curry leaves, and warm spices including cinnamon, cardamom, and cloves.

The dried red chili is a staple in cuisine all over India. In our chili oil, the Kashmiri red chili is the hero - providing a gentle head that builds and giving our oil its vibrant red colour.