Omega

Toor dal, 1kg. Split pigeon peas. Sambhar is built on them. Gujarati dal and a daily dal with rice use them. Rasam and other regional dals take the...

Turmeric powder, 1kg. Golden, earthy, a little bitter, and it stains. Curries, dals and rice take it. Middle Eastern stews and pilafs take it. Gold...

Urad dal, 1kg. Split skinless black gram. Dosa and idli batter need it with the rice. Dal makhani uses it. Vada, papad, pickles and a daily dal use...

Walnuts, 1kg, shelled halves and pieces. Slightly bitter, buttery. Brownies, banana bread and walnut cake take them. Muhammara is the dip. A walnut...

Navy beans, 1kg, the small white bean. Creamy, mild, the bean in a Boston baked bean pot and in a British baked bean if you are making them yoursel...

Ground white pepper, 1kg. Sharper than black pepper, and no dark specks. Béchamel, hollandaise and a white sauce take it so the sauce stays pale. H...

Whole white peppercorns, 1kg. Sharp, and they do not leave black specks in a pale sauce. A brine, a pickle, a stock or a Chinese braise takes them ...

Omega Whole Cashew Nuts are premium-grade whole cashew kernels — creamy, buttery and naturally sweet. A versatile 1KG pack for snacking, roasting, ...

Whole Kashmiri chillies, 1kg. Dried, vivid red, mild. A curry gets its colour from them without the burn of a hotter chilli. Rogan josh is the dish...

Za'atar, 1kg. Thyme, sumac, sesame and salt. Manakish is the flatbread: oil, then a heavy scatter of this, then the oven. Bread dipped in oil and z...