Guides from our 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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Kishmish in the payesh, kaju in the polao: dry fruits for Durga Puja and Bijoya cooking
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Black raisins (kali kishmish): how they differ from golden raisins, and how to eat them soaked
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Prunes or kali dakh? What prunes are, how they differ from black raisins, and which one to soak
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The dry fruits in a Maharashtrian Diwali faral: karanji, chivda, shankarpali and besan laddoo, with quantities for a household batch
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Charoli in English: what chironji is, how to use it, and how to keep it from going rancid
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Dry fruit gifts for your brother or sister, for Bhai Dooj, Bhau Beej and Rakhi
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Farali dry fruits for Navratri: what Gujarati homes eat on the fast, and how much to keep for nine days
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Diwali dry fruit gifts for employees on a set budget, for Delhi NCR offices
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Karva Chauth sargi: which dry fruits to put on the plate, and dry fruit gifts for your wife
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Sabja seeds (tukmariya): what they are, how they differ from chia, and how to soak them
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