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Main Dishes

  • Cauliflower Frittata with Caramelized Shallots & Vadouvan


    1/2 Cauliflower (cut into florets)
    2 Large shallots (chopped)
    1 Stick Clarified Ghee butter
    6 Lightly beaten Eggs (room temperature)
    3 tsp Vadouvan powder
    1/2 tsp Black Indian salt or fine ground sea salt
    1/2 tsp Black ground pepper Continue reading

  • Curried Salmon


    5 Salmon Filets
    2 tbsp Plain yoghurt
    1/2 cup Vegetable oil
    1 1/2 tbsp Brown mustard seed
    1 Large onion (finely chopped)
    10 Large garlic cloves (minced)
    3 tbsp Fresh ginger (minced)
    4 tsp Curry - basic
    1 tsp Sea salt
    3/4 cup Coconut milk
    2 Fresh Roma tomatoes (chopped)
    1/2 cup Methi leaves Continue reading

  • Chicken Tikka Massala


    1 1/2 lbs Chicken breasts (cubed into bite size)
    3 Tbsp Olive oil
    2 Cinnamon sticks
    5 Green cardamom pods
    1 Large onion (finely chopped)
    4 Garlic cloves (finely chopped)
    2 Tsp Fresh ginger (minced)
    1 Tsp Cumin powder
    1/2 Tsp Coriander powder
    1/4 Tsp Cayenne chili (for spicier taste use 1/2 tsp)
    1/4 Tsp Turmeric powder
    1 1/2 Tsp Paprika
    1/2 Tsp Garam massala
    1/2 Tsp Salt
    1/4 Tsp Black ground pepper
    Pinch Ground asafoetida
    2 Tsp Tomato paste
    3 Tbsp Yoghurt
    1/2 Cup Coconut milk
    1/2 Cup Water Continue reading

  • Japanese Style Chicken Curry


    1 1/2 - 2 lbs. Chicken thighs (or any other parts you like)
    1 Medium onion (chopped)
    3 Tbsp Olive Oil
    2 Large carrots cut)
    1 Large potato (cubed)
    2 Tsp Japanese curry
    1/2 Tsp Salt
    1/4 Tsp Black ground pepper
    1/8 Tsp Cayenne chili powder
    1 Tsp Corn starch
    8 Tbsp Water
    1 Cup Chicken broth
    Continue reading

  • Lamb Vindaloo Curry


    1 1/2 lbs Lamb (cubed)
    1 small onion (finely chopped)
    2 Fresh Roma tomatoes (chopped)
    4 Garlic cloves (finely chopped)
    2 Tsp Fresh ginger (grated)
    2 Tbsp Fresh cilantro (finely chopped)
    1 1/2 Tsp Vindaloo curry
    1/2 Tsp Cumin powder
    1/4 Tsp Black ground pepper
    3/4 Tsp Salt
    1/4 Tsp Chili flakes
    1/4 Tsp Tumeric powder
    1/2 Tsp Paprika
    2 Tsp Tomato paste
    1 Tbsp Tamarind concentrate
    1/4 Cup Water
    Continue reading

  • Moroccan Chicken and Potatoes



    1 1/2 lbs Chicken legs (quartered)
    2 Small potatoes (cut)
    1/2 Onion (finely chopped)
    2 Tbsp Olive oil
    3/4 Tsp Turmeric powder
    1/3 Tsp Granulated Garlic
    1/3 Tsp Granulated onion
    1/2 Tsp Coriander powder
    1/4 Tsp Black ground pepper
    1/3 Tsp Sea salt
    1/3 Cup Water Continue reading

  • Simple Moroccan Tomatoes & Eggs Breakfast

    (Serves 4)

    6 Tbsp. Paprika Oil (recipe), optional
    7 sweet mini peppers, halved
    5 whole jalapeño peppers, optional
    7 garlic cloves, finely chopped
    3 Roma tomatoes, chopped
    2 Tbsp. tomato paste
    3 tsp. Harissa Spice Mix
    1/2 tsp. sea salt
    1/4 tsp ground black pepper
    2 Tbsp.chopped fresh parsley
    1 1/2 cups water
    7 eggs

    Heat the olive oil in a medium saucepan and add the sweet peppers and optional jalapeño.
    Sauté for about 5 minutes, until the peppers are a little brown.
    Add chopped garlic and tomato and sauté for 8 minutes, until tomatoes are soft. Add tomato paste and spices.
    Add water and mix all the ingredients well, then add chopped parsley.
    Reduce the heat and cover the saucepan.
    Cook on low heat for an hour, mixing frequently to prevent burning.
    When sauce is fully cooked, break the eggs over the mixture making a little space between each egg and the next.
    Cook for 10 minutes, until the eggs are set.
    When eggs are fully cooked, drizzle them with paprika oil for additional flavor and color.
    On each plate, serve one or two eggs with tomato sauce and peppers along with slices of toasted bread.

    Continue reading

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