Since 1999, at the counter
Knowledge Centre
The questions people actually ask us before they buy — what separates two almond lots, how to judge a khajur with your hands, what mukhwas is supposed to be. Answered the way we would answer them across the counter.
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How to buy anjeer, and why the good ones cost what they do
Dried figs are graded by size and sold by count, and the difference between a good anjeer and a cheap one is visible before you taste it. What to look for, and what jumbo actually buys you.
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Pista: kernels, katran and pishori, and which one you need
Shelled, slivered, in the shell, or the grade kept back for milk masala. What each kind of pista is for, and why buying the wrong one costs three times as much for the same job.
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Kishmish, munakka and dakh: what the three names actually mean
Three names, one fruit, and prices that differ by a hundred rupees a kilo. What separates kishmish from munakka, why munakka has seeds, and which one a recipe means when it asks.
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Kaju grades explained: what Super, Jumbo, faad and tukda actually mean
Nine kinds of kaju on one shelf, and the difference between them is size and how they are cut. What each name means, and which one you should actually buy for what you are making.
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What mukhwas actually is, and why every shop’s is different
There is no recipe for mukhwas. That is the whole point of it.
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How to judge a khajur before you buy it
Four things you can check with your hands, at any counter, in about ten seconds.
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Mamra or Californian: what actually separates the two almond lots
They cost different money for a reason, and it is not the one most people are told.
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