Combo Rs 499

Almonds (பாதாம்) – crunchy, protein-rich kernels that work as an everyday snack and as the backbone of South Indian sweets and gravies. These are whole, unsalted almond kernels with a firm bite and a clean, faintly sweet flavour, suited equally to eating raw and to cooking. Soak a handful overnight and the skins slip off easily, leaving the softer, sweeter badam most families prefer at breakfast. In the kitchen almonds carry a lot of weight. Ground to a paste they thicken korma and kurma gravies without any dairy. Slivered and fried in ghee they finish badam halwa, kesari and payasam. Blended with milk, cardamom and a little palm sugar they make badam milk, still the most requested drink at Chennai weddings and festival lunches. Nutritionally, almonds are a good source of plant protein, dietary fibre, vitamin E and monounsaturated fats, which is why they turn up in lunchboxes and post-workout snacks alike. Store in an airtight container away from heat and direct sunlight. In Chennai's humidity, refrigerate if you are keeping them beyond a couple of months: cold storage slows the oils from turning and preserves the crunch. Order online or over WhatsApp, with cash on delivery available.