A proper Indian pantry under the same roof as our fruit and veg. Everything you need for cooking the food you grew up on.
Our Indian grocery started because regular customers asked for it. Ipswich has a growing South Asian community, and people were driving an hour to Brisbane just to stock their pantry properly. So we did something about it.
Today we stock the full range. Spices by weight and packaged, every common dal, basmati from the top growing regions, atta for daily rotis, ghee, pickles, namkeen, mithai and fresh Indian vegetables. If you cook Indian food seriously, we have what you need.
Our team knows the products too. Ask what kashmiri chilli actually does differently, or which atta brand is best for soft rotis, and you'll get a real answer.
Ask about a specific product
Browse by category. If you can't see something specific, ask us. We can often order specialty items for regular customers.
Cumin, coriander, mustard, fennel, fenugreek seeds
Kashmiri, regular red, deggi mirch
Turmeric, coriander, cumin, garam masala
Green, black cardamom, cloves, cinnamon
Chole, pav bhaji, biryani, sambar, chaat
Fresh and dried curry leaves in stock
Indian tej patta and Mediterranean bay
Hing, whole and compounded
Split pigeon pea, everyday dal staple
Split yellow, whole green, light & quick
Split red and whole brown masoor
Split white, whole black, for dal makhani
Split chickpea, kala and kabuli chana
Red kidney beans, Kashmiri and regular
Premium aged basmati, 1kg to 20kg bags
South Indian everyday rice
For idli, dosa, South Indian dishes
Whole wheat for chapati and roti
Plain and chickpea flour
Rice flour, ragi, jowar, bajra
Pure cow ghee, buffalo ghee, A2 varieties
Mustard, coconut, sesame, groundnut
Fresh paneer in our fridge section
Plain dahi and ready-made lassi
Classic aam ka achar, regional styles
Lime pickle, green chilli pickle, mixed
Ready pastes for everyday cooking
Paste, concentrate, whole pods
Bhujia, mixture, chiwda, murukku
Gulab jamun, rasgulla, soan papdi
Samosa, pakora, kachori frozen range
Assam, Darjeeling, masala chai blends
Fresh fenugreek greens
Tender, fresh ladies finger
Bitter gourd for traditional dishes
For sambar and Southern curries
Kachi haldi root, seasonal
Fresh adrak, in at all times
Hot and mild, whole and chopped
Fresh kadi patta branches
If you're cooking Indian food for the first time, or want to move beyond curry powder and jar sauces, ask us. We can put together a starter pantry of essential spices, a beginner's dal and rice pack, or just help you find what a recipe calls for.
Our team includes people who cook this food every day at home. They know the difference between a good biryani rice and a regular one, why you need whole cumin and ground cumin, and when to use mustard oil versus ghee.
Read: 10 essential Indian spices →