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Products we offer
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Spices
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ajwain = ajwain seed = carom seed = bishop's weed = ajowan = ajowan seed = ajwon = ajwan
Pronunciation: AHJ-a-wahn Notes: These look like small caraway seeds, but they taste like a pungent version of thyme. Indian cooks like to sprinkle them on breads.
Substitutes: dried thyme (use more) OR cumin OR caraway |
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amchoor = amchur = umchoor = green mango powder = aamchur = amchor =
dried green mango = dried mango powder Notes: This is made
from sun-dried mangoes, and it's used as a souring agent or to tenderize meats.
Indian or Middle Eastern grocery stores carry it.
Substitutes: lemon
juice OR lime juice OR tamarind OR chopped fresh mango (use more) OR chopped
fresh papaya (use more) |
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asafetida
[ah-sah-FEH-teh-dah]
= asafoetida powder =
asafoetida = hing
= devil's dung = ferula = foetida = food of the gods = heeng = imguva
This
powdered gum resin imparts a very strong onion-garlic flavor to Indian dishes.
Use it sparingly—a little goes a long way. Look for it in Indian or health food
stores or in the spice section of larger supermarkets. Substitutes:
omit it from the recipe OR
garlic powder
OR
onion powder |
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brown cardamom = black cardamom Notes: Pods of this spice
are sold in Indian markets. Some recipes call for the entire pod to be used,
others call for the ground seeds. Don't confuse this with the more common
(green) cardamom, which comes in round green or tan pods.
Substitutes: cardamom |
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black mustard seeds Notes: Indian cooks prefer these over the larger
yellow mustard seeds that are more common in the west. Look for this in Indian
markets or health food stores. Substitutes: brown mustard seeds (very
close) OR yellow mustard seeds
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brown cardamom = black cardamom Notes: Pods of this spice
are sold in Indian markets. Some recipes call for the entire pod to be used,
others call for the ground seeds. Don't confuse this with the more common
(green) cardamom, which comes in round green or tan pods.
Substitutes: cardamom |
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fenugreek = fenugreek seeds = methi = halba Pronunciation:
FEN-you-greek Notes: This adds an earthy flavor to curries,
chutneys, and sauces. It's available as seeds or powder, and you can usually
find it in Indian and Middle Eastern markets. If it's not available, just
leave it out of the recipe |
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nigella = black onion seeds = kalonji = calonji = habasoda = ketza =
black caraway Pronunciation: ni-JELL-uh Notes: This has a subtle flavor
that's often used to enhance vegetable dishes. To bring out the flavor, it helps
to toast the seeds briefly before using them. Substitutes: cumin seeds OR
sesame seeds OR oregano
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black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah
jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of
their curries and tandoori dishes. It's darker and sweeter than ordinary cumin.
To bring out its nutty flavor, it helps to toast the seeds briefly before using
them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella
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pomegranate seeds = anardana Notes: Bits of pomegranate
pulp remain on the seeds as they dry, so they're a bit sticky and serve as a
souring agent in Indian cuisine. The seeds also come ground |
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white poppy seeds = kas-kas Notes: Indian cooks use these as
a thickener in their curries and as a filling in baked goods.
Substitutes: poppy seeds (black) |
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Rice & Lentils
basmati rice Pronunciation: bahs-MAH-tee Notes:
This aromatic, long-grain rice is grown in the foothills of the Himalayas and is
especially popular in India. The cooked grains are dry and fluffy, so they make
a nice bed for curries and sauces. Basmati is available as either white or brown
rice. Brown basmati has more fiber and a stronger flavor, but it takes twice as
long to cook. Aged basmati rice is better, but more expensive.
Equivalents: One cup dried rice yields three cups cooked rice.
Substitutes: popcorn rice (slightly milder than basmati) OR jasmine
rice ( has shorter grain than basmati, somewhat stickier; cooks slightly faster)
OR long-grain rice (less expensive) OR wild pecan rice |
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| black chickpeas = kala channa = Bengal
gram Notes: These are more rust-colored than black, and have a
nutty flavor. Look for them in Indian markets. Substitutes:
chickpeas |
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| masoor dal = masar dal = mussoor dal = masur dal = pink lentil Notes:
These are skinned and split masoor lentils. They're salmon-colored, cook
quickly, and turn golden and mushy when cooked. Substitutes:
red lentils OR yellow lentils OR green lentils (hold their shape better when
cooked) |
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| moong dal Notes: These are mung beans that have been
skinned and split, so that they're flat, yellow, and quick-cooking. They're
relatively easy to digest. Substitutes: split peas |
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| toor dal = tuvar dal = arhar dal = yellow lentils = tur dal Notes:
Whole toor lentils are yellow with tan jackets, but they're usually sold skinned
and split. They have a mild, nutty flavor, and they're often cooked as a side
dish or ground into flour. They're sometimes sold with an oily coating, which
you should rinse off. Look for them at Indian markets. Substitutes: channa
dal OR yellow split peas OR pigeon peas |
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Phone Cards
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We carry phone
cards for countries all over Asia and the continental United States.
Cards for:
India
Pakistan
Africa
South East Asia
Afghanistan
Middle East
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Snacks
 Savouries or
namkeens, as they are known, is where the Haldiram story began. It would
interest you to know that Haldiram’s has a team of experienced Bikaneri namkeen
makers who employ techniques that have remained uncharged for over two hundred
years. That too, using the most high quality and original ingredients. So much
so, that even the spices are ground in special spice grinders to give you that
original Bikaneri flavour which no one else can deliver. Small wonder then that,
they have managed to capture a lion’s share of the market. And today Haldiram is
a name synonymous with authenticity in the namkeen’s market.
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Ready to Eat
Find a complete range of ready to cook entries:
| Butter
Chicken |
Mutton
Gravy |
| Chhole
Gravy |
Mutton
Kolhapuri |
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Chicken Biryani |
Nawabi
Chicken |
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Chicken Gravy |
Paneer
Makhanwala |
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Chicken Kolhapuri |
Tandoor Chicken |
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Bread/Naan
| Indian daily breads are called chapati, phulka and roti and parantha. They
are made of finely milled whole wheat flour and water. Find a pack of ready to
bake Indian Roti's at our store |
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| Paratha's: Plain (6 pack)
Onion (4 pack)
Paneer (4 pack)
Aloo (4 pack) |
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| Naan: Plain
Onion
Garlic |
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