Traditional Drinks & Breakfast Mixes
Sattu for summer, ready breakfast mixes, thandai for Holi, sharbat concentrates and chai blends: traditional drinks and breakfast mixes for busy mornings and hot afternoons.
Sattu
Finely ground roasted gram flour, the sattu of Bihar and eastern UP, for a salty summer drink, li…
Breakfast Mixes
Instant idli, dosa, upma, pongal, dhokla and poha mixes: traditional Indian breakfasts that need…
Thandai & Seasonal Drink Mixes
Thandai mix of almonds, fennel, melon seeds and spices for Holi, plus aam panna, jaljeera and mas…
Sharbat
Rose, khus, kokum, bel, falsa and nannari sharbat concentrates to dilute with chilled water or mi…
Teas & Herbal Infusions
Strong CTC for kadak chai, masala chai blends, tulsi, lemongrass and hibiscus infusions and kadha…
Long before boxed cereal reached Indian shelves, mornings began with a glass of sattu, a bowl of upma or poha, or simply a strong cup of masala chai. This traditional drinks and breakfast mixes section keeps those habits within easy reach for kitchens that are short on time.
The range moves with the calendar. Sattu, roasted gram flour, is stirred into water with salt, lemon and onion in the Bihar summer, or kneaded into litti. Breakfast mixes are dry, ready-to-cook blends for idli, dosa, upma, dhokla or poha-style dishes, where you add water and sometimes curd. Thandai and other seasonal mixes appear around Holi and Mahashivratri, usually nuts, seeds and spices ground to be mixed with milk. Sharbat concentrates, from rose and khus to kokum and bel, are diluted with chilled water. Teas and herbal infusions cover masala chai blends, kadha-style spice mixes and flower or leaf infusions.
Because these are packaged foods, read the instructions for preparation and the ingredient list, especially for added sugar and nuts. The FSSAI licence, maker's address and the dates it was packed and should be used by also ought to be printed.
Keep powders and leaves dry and airtight, and refrigerate sharbat after opening if the label asks you to.