Online Grocery Delivery in Dubai & the UAE

Couscous, medium grain, 500g. Mara. Semolina granules that need hot water and a rest, not a long boil. A North African and Mediterranean starch. Wh...

Green pesto, 500g. Basil, pine nuts, garlic, Parmesan and olive oil, ready to toss. Pasta is the obvious plate. A sandwich or a panini takes it. Pi...

Madras curry powder, 500g. Hotter and sharper than a mild curry powder. Chillies, coriander, cumin, turmeric, fenugreek, mustard seed and pepper ar...

Vegetable cooking oil, 18 litres. Pure vegetable oil in a jerrycan a restaurant, a cloud kitchen and a takeaway actually finish. Deep frying for ch...

Fine iodised table salt, 1kg. Nezo packs a blue salt that cooks, bakes, and seasons like ordinary kitchen salt. The grain is fine, so it dissolves ...

Ajwain seeds, 1kg. Whole carom seeds, small and pungent, with a thyme and oregano note. An Indian kitchen puts them in paratha, in a samosa filling...

Bay leaves, 500g, dried and whole. You drop them into a stock, a stew or a biryani and you pull them out before the plate goes out. They scent the ...

Black-eyed peas, 1kg, dried. Soak them, then cook them. An Indian kitchen makes lobia. A Southern kitchen makes Hoppin' John. African and Caribbean...

Dried red kidney beans, 1kg. Meaty, and they hold their shape if you cook them properly. Rajma is the North Indian pot. Chili con carne is the othe...

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...

White bulgur, 1kg. Parboiled cracked wheat, the fine pale grade. Tabbouleh is the salad. Kibbeh is the meat-and-grain dish. A pilaf, a stuffing for...

Ground cardamom, 1kg. Warm, floral, already powdered so a chai station is not cracking pods at the rush. Masala chai is the daily use. Biryani take...

Chaat masala, 1kg. Tangy, salty, a little funky from the black salt, with dried mango and cumin in the blend. A chaat station dusts it on the plate...

Kala chana, 1kg. Dried black chickpeas, smaller and earthier than the white ones. A Punjabi kitchen cooks them as kala chana masala. Sundal and oth...

Dried chickpeas, 14mm, 25kg. Omega's large grade is the pea hummus, falafel, and chana masala want, plump and consistent once cooked. The sack is f...

Chilli flakes, 1kg. Crushed dried red chilli, medium heat, with the flecks you can see on the plate. A pizzeria keeps them for the pie and for the ...

Chilli powder, 1kg. Ground red chilli for heat and for colour. Medium to hot. An Indian curry and a tandoori marinade take it by the spoon. A stir-...

Kashmiri chilli powder, 1kg. Deep red, milder than a hot chilli powder. You use it when the curry has to look red and the guest should still be abl...

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...

Whole long red chillies, 1kg, dried. Medium heat. A tadka for dal drops one or two into the oil. A Hyderabadi or Chettinad paste soaks them first. ...

Ground cinnamon, 1kg. The warm sweet spice a bakery weighs into rolls, cookies and cakes. Masala chai takes a pinch. Biryani and some curries take ...

Cinnamon sticks, 1kg. Whole quills. You simmer them in biryani, in a stew, in a tagine or in a mulled pot, then you lift them out. Masala chai take...

Whole cloves, 1kg. Strong. A few buds are enough for a biryani or a pot of masala chai. Gingerbread, fruitcake, mulled wine and a garam masala you ...

Ground coriander, 1kg. Mild, lemony, a little sweet. Indian curries and a curry powder blend start with it. Garam masala uses it. Middle Eastern an...