Products

Radhuni Mustard Oil 400ML

Mustard oil is the backbone of Bengali cuisine. Its sharp, pungent kick and distinctive aroma are irreplaceable in dishes where authenticity matters. Radhuni is one of the most recognised and trusted brands for pure mustard oil in Bangladesh. This 400ML bottle of Radhuni mustard oil has a characteristically deep golden colour and a bold flavour that Bengali cooks depend on. It is the go-to size...

Radhuni Roast Masala (Chicken)

Chicken roast is one of the most celebrated dishes in Bangladeshi cuisine -- a richly spiced, slow-cooked preparation where chicken pieces are simmered in a thick, dark, intensely flavoured sauce until the masala clings to every piece. Radhuni Roast Masala (Chicken) is the shortcut to achieving that iconic flavour at home with authentic bangladeshi spices. Radhuni is one of the most trusted halal spice brands...

Round Steak

Round steak is a lean, economical cut that rewards smart cooking. Cut from the hindquarter of Australian cattle, it offers clean beef flavour with minimal fat -- making it ideal for recipes where you want the meat to absorb surrounding flavours. Our halal round steak is certified halal and trimmed for easy preparation. When people search for halal butcher near me, they want quality and...

Ruchi Alu Bokhara Pickle

Ruchi Alu Bokhara Pickle is made from dried plums (alu bukhara) -- a prized ingredient in South Asian cooking that brings a unique combination of natural sweetness, deep tartness, and a chewy, jammy texture to the pickle jar. Unlike sharply sour pickles, alu bokhara achar has a rounder, more complex flavour profile. This Bengali pickle is in a class of its own. Ruchi is a...

Ruchi Boroi Chutney

Ruchi Boroi Chutney is the sweeter, smoother cousin of boroi pickle. Where the pickle is spicy and mustard-oil-forward, this Bengali chutney takes the jujube fruit in a different direction -- cooked down with sugar, tamarind, and mild spices into a jammy, sweet-sour condiment that works as both a dipping sauce and a meal accompaniment. In Bengali cuisine, a sweet chutney served at the end of...

Ruchi Boroi Pickle

Ruchi Boroi Pickle takes the boroi -- a small, round jujube fruit beloved across Bangladesh -- and preserves it in the traditional pickle style with mustard oil, chilli, and Bengali spices. Unlike the sweeter boroi chutney, this Bengali pickle version leans savoury and spicy, with the fruit's natural sweetness providing a background note rather than taking centre stage. Boroi pickle is a seasonal treasure in...

Ruchi Chalta Pickle

Ruchi Chalta Pickle features one of Bengal's most distinctive pickle fruits -- the chalta, also known as elephant apple (Dillenia indica). This is not a fruit you will find in Western supermarkets, and its flavour is unlike anything in the standard pickle repertoire. Chalta is extremely tart and slightly astringent, and when pickled in mustard oil with Bengali spices, it becomes a uniquely sour, complex...

Ruchi Garlic Pickle

Ruchi Garlic Pickle is for those who believe garlic makes everything better. Whole cloves are pickled in mustard oil with chilli, turmeric, and spices until they transform from sharp and raw into something mellower, sweeter, and deeply savoury. The cloves soften in the oil while retaining a satisfying bite, creating a garlic pickle that works as both a condiment and a standalone snack for garlic...

Ruchi Mango Pickle

Ruchi Mango Pickle is a staple in Bangladeshi households, and for good reason. Raw mango pieces are preserved in mustard oil with a Bengali-style spice blend that leans into the fruit's natural tartness rather than fighting it. The flavour is sharp, sour, and warmly spiced -- distinctly different from Pakistani-style mango pickle, with mustard oil playing a more prominent role. This is the mango achar...

Ruchi Mixed Pickle

Ruchi Mixed Pickle combines several vegetables and fruits -- typically mango, olive, chilli, and other seasonal ingredients -- into a single jar that offers variety without the need to stock multiple pickles. The Bengali-style preparation relies heavily on mustard oil, which gives this mixed pickle its distinctive pungent base note that Pakistani and North Indian versions do not always share. Ruchi is one of Bangladesh's...

Ruchi Olive Pickle

Ruchi Olive Pickle is a distinctly Bangladeshi creation that takes the Indian olive (jalpai) and transforms it into something entirely South Asian. Indian olives are pickled in mustard oil with chilli, turmeric, and Bengali spice blends, producing a condiment that is simultaneously briny, sour, and warmly spiced. This olive pickle tastes nothing like Mediterranean olives in brine -- it is its own thing entirely. Ruchi...

Ruchi Puffed Rice(Mouree) 500g

Ruchi is a household name in Bangladesh for puffed rice, and their mouree is known for its consistently light texture and satisfying crunch. Puffed rice -- called mouree or muri in Bengali -- is one of the most iconic everyday foods in Bengali culture, eaten as a snack on its own, mixed into elaborate jhalmuri street food, or used as a base for countless sweet...

Ruchi Satkora Pickle

Ruchi Satkora Pickle features one of the most distinctive ingredients in Bengali cooking -- the satkora, a rough-skinned citrus fruit native to the Sylhet region of Bangladesh. Satkora has a flavour profile that is impossible to substitute: intensely bitter, sour, and aromatic, with a fragrance that fills the room. Pickled in mustard oil with chilli and Bengali spices, this satkora pickle is a condiment for...

Ruhu

Ruhu is one of the most cherished freshwater fish in South Asian cuisine. The firm, white flesh holds up beautifully in curries and does not fall apart the way softer fish varieties tend to. Ruhu is naturally mild in flavour, making it an excellent canvas for bold spices. Our ruhu fish arrives cleaned and ready to prepare. Each piece is carefully portioned, giving you quality...

Rui Fish Bhuna Per Piece

Rui (rohu) fish bhuna is a Bengali classic -- firm, flavourful rohu fish cooked slowly in caramelised onions, ginger, garlic, and traditional spices until the sauce clings to every piece. Rohu is one of the most popular fish in Bengali cooking, prized for its firm texture and clean flavour. Each piece is prepared fresh and sold individually. The bhuna-style preparation means a concentrated, dry sauce...

Rump Steak

Rump steak offers the best of both worlds -- a lean cut with serious beef flavour that does not cost a fortune. It is the everyday steak for families who want quality without breaking the budget. Our halal rump steak is sourced from Australian cattle and carries full halal certification. Each piece is trimmed and ready for the pan or grill. The lean profile makes...

Rupchanda Fish

Rupchanda, known as pomfret fish, is one of the most highly regarded varieties in South Asian and Bengali fish cuisine. Its flat, disc-like shape, delicate sweet flesh, and manageable bones make it a favourite for both everyday meals and special occasions. Our frozen rupchanda arrives ready to defrost and cook. The flesh is white, tender, and has a naturally sweet flavour that needs very little...

Sabjiana Patali Gur I Jaggery

Patali gur is date palm jaggery -- a natural, unrefined sweetener that is one of the most treasured ingredients in Bengali cuisine. Harvested from the sap of date palm trees during the winter months, this jaggery has a rich, complex caramel flavour with smoky and toffee-like undertones that refined sugar simply cannot replicate. For Bengali families, patali gur is not just a sweetener -- it...

Saurbhi Dal - Masoor Whole (Black lentil)

Whole black masoor lentils are the unprocessed form of the common red lentil -- with their dark brown-black skin left intact, these black lentils cook into a rich, earthy dal with a completely different character from the familiar split red variety. They hold their round shape during cooking, making them ideal for dishes where texture and visual appeal matter. Saurbhi's whole black lentils are well-sorted...

Saurbhi Dal - Mixed Lentils

Mixed lentils combine several varieties in one pack -- typically including masoor, moong, chana, and toor -- giving you a dal with layered textures and more complex flavour than any single lentil can provide on its own. Some lentils break down to create a creamy base while others hold their shape, resulting in a mixed lentils dal that is both smooth and textured. Saurbhi's pre-blended...