Asian groceries delivered
to Oaklyn, NJ

I like it because it's definitely less spicy than regular buldak.

Packaged well.

The second purchase is cheaper than takeout

Best conditioner ever

It’s ok but quantity is not that much

Good quality

I usually pickle food, but I don't need a lot of salt.

I'll try it out later See how it works

We used to have this atta back in India, good quality!!!

Instant Pot Fresh Methi Dal with Tadk Ingredients For the Dal Toor dal (split pigeon peas) – ¾ cup (rinsed, soaked 15–20 min) Fresh methi leaves – 1½ cups (washed, chopped) Tomato – 1 medium, chopped Onion – 1 small, chopped Garlic – 3 cloves, minced Green chili – 1, slit or chopped (optional) Turmeric powder – ¼ tsp Red chili powder – ½ tsp (adjust to taste) Coriander powder – 1 tsp Salt – to taste Water – 2½ cups For the Tadka (Tempering) Oil or ghee – 1 tsp Mustard seeds – 1 tsp Cumin seeds (jeera) – ½ tsp Garlic – 2 cloves, crushed Dried red chili – 1, broken (optional) Curry leaves – 1 sprig (optional) Hing (asafoetida) – a pinch (optional) Optional Lemon juice – 1 tsp (for brightness) Fresh coriander leaves – for garnish Instructions Step 1: Sauté the Base in Instant Pot Press Sauté on the Instant Pot and heat 1½ tbsp oil or ghee. Add chopped garlic, green chili, and onion. Sauté 2–3 minutes until soft. Add chopped tomato and cook till soft and pulpy. Add turmeric, red chili powder, coriander powder, and salt. Stir well. Add chopped methi leaves and sauté 2–3 minutes until wilted and aromatic. Step 2: Pressure Cook the Dal Add soaked toor dal and 2½ cups of water. Stir everything together. Cancel Sauté mode. Lock lid. Select Pressure Cook (Manual) for 8 minutes on High Pressure. Allow 10 minutes Natural Pressure Release, then manually release remaining pressure. Open lid, stir, and lightly mash dal with a spoon for a creamy texture. Add more water if needed. Step 3: Prepare the Tadka (Tempering) In a small pan, heat 1 tsp oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, broken red chili, curry leaves, and hing. Sauté until garlic turns golden and fragrant (30–45 sec). Pour the hot tadka over the cooked dal and stir gently. Step 4: Final Touch Add lemon juice to taste, and garnish with chopped cilantro. Serve hot with steamed rice, jeera rice, or roti. Notes You can substitute moong dal or masoor dal for toor dal. For a Jain or no-onion-garlic version, omit both and increase spices slightly. Tadka can be doubled for extra flavor!

Good drink, bought it for the second time

Although it is one dollar more expensive than the ones I bought on other platforms, I feel that this should be the authentic product because there is a date on the bottle cap, but the ones I bought on other platforms before did not have that!

perfect for mango sticky rice! they came green but ripened very fast just within a few days and now they're super sweet and juicy!

It's a big bag. My kids like it very much. It tastes good.

It's a shame that there's not much, but it's good to mix with avocado.

I can't eat spicy food very well, but I ordered it because I was stressed out these days... It's delicious!! I'm a spicy food lover..ㅎㅎㅎ

Good price

Everybody in my house is a great fan of Wagh Bakhri tea. I love the aroma …

It tastes exactly like the ones sold in Korea and the delivery is fast, so I love it.

It’s nice and easy to carry