Bechamel

The secret of a good béchamel is its texture - a smooth, creamy consistency that blends well with pasta. Béchamel is a white sauce made of flour, milk and butter, whisked to perfection and we add some parmesan cheese, extra virgin olive oil and fresh herbs to lend it an extra flavour. Béchamel goes well with lasagna, penne, farfalle, fusilli or spaghetti.

Butter, Plain flour, milk, cream, olive oil,onion, herbs, nutmeg powder, salt, white pepper, parmesan chesse.

Keep Refrigerated all the time

1 week from the date of manufacturing. Once opened use within 3 days.

Boil the pasta to al dante.

Pour the Sauce in a heated pan and add the boiled pasta to it with little water if required to get the right consistency.

Garnish with cheese of your choice and fresh herbs. Serve hot.

Creamy Tomato Pasta Sauce

This is a beautiful combination of tomato basil red sauce and the white sauce. Its mixed in perfect proportion to give a nice creamy texture to the sauce. You can use this as pasta sauce, for making lasagne dishes or use it to make Indian gravies. 

Tomato, onion, carrot, milk, cream, olive oil, parmesan cheese, butter, plain flour, celery, salt, pepper, herbs, nutmeg powder.

Keep Refrigerated all the time

2 weeks from the date of manufacturing. Once opened use within 5 days.

Boil the paste to al dante, drain.

Heat the sauce in a pan, add the boiled paste along with your favourite veggies and it's ready to serve.

Garnish with cheese of your choice and fresh herbs. Serve hot.

Pesto

An Italian classic, the traditional pesto blends fresh basil leaves with pine nuts, parmesan cheese and extra virgin olive oil for a textured sauce that lends itself well to pasta. Pesto sauce works well with spaghetti and penne, can be used as a pizza topping, a sandwich spread or as a snack dip - for a herby, cheesy flavour.

Extra Virgin olive oil, basil, parmesan cheese, pine nuts, garlic, salt.

Keep Refrigerated all the time

2 weeks from the date of manufacturing. Once opened use within 5 days.

To make pesto, boil the pasta to al dente. Drain.

Return Pasta to a pan over medium-low heat.

Add 100 ml cream along with 50 gm pesto. Stir to combine.

Cook, stir for 1 to 2 min and serve in warm bowls with bread.

Hummus Dip

A creamy, smooth Middle Eastern dip of mashed chickpeas, fresh homemade tahini (a blend of toasted sesame seeds), extra virgin olive oil, lemon juice and garlic, the hummus is an all-time favourite. Hummus can be eaten as a healthy filler, or as a dip with warm pita bread, crackers, fresh vegetables, wraps or as a sandwich spread.

Chickpeas, Tahini, Garlic, Olive Oil, Salt, Cumin, Parsely, Lemon Juice

Keep refrigerated all the time.

1 week from the date of manufacturing. Once opened consume within 2 days.

Use Hummus as a dip with chips, vegetable sticks or with pita bread and falafel.