Adrak (noun.) known as Ginger is the root of the South East Asian plant. The plant has a spicy pungent aromatic root known to stimulate the production of saliva. It can be added to cook vegetables and pulses, and it can be made into a pickle. It can be consumed as ginger tea with honey. 

Many Indian recipes start with pan roasting process where fresh aromatic onion, ginger, garlic and whole spices are cooked in oil before adding the vegetable, meat/ chicken or lentils.

The combination offers a flavourful blend of the fresh aromatic mixture. Onions, garlic and ginger are the three ingredients that form the basis of most curries, while, some Indians skip garlic to avoid the strong tang.


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