The brand Sumeru Classiques stand for the authentic Indian taste. The Parathas in our Classiques brand are prepared with original recipes and a blend of spices from the traditional kitchens. Every product is maintained in at a frozen temperature of 18 degrees for a superlative experience.
The Parathas can go straight onto a pre-heated tawa and it has to be cooked on a simmered flame for 3 minutes (flipping it every 30 seconds). The delicious Parathas are ready to eat when they’re golden brown in colour. The Parathas can also be cooked by placing them in a pre-heated oven at 180 degrees for 7 minutes approximately.
The Ajwain Paratha is infused with aromatic Ajwain seeds. They represent the authentic recipe of the
royal chefs of Marwar.
The Malabar Paratha is truly a tribute to the recipe that originates from the royal kitchens of Malabar in coastal Kerala. Numerous layers of dough are rolled, beaten and folded over and over again before they are cooked with ghee or oil on a hot tawa.
The Methi Paratha is an Indian classic that is based on an age old recipe from the Lucknowi ‘rasois’. Delicate layers of dough are infused with fresh and real Methi leaves. When heated on a hot tawa with ghee or oil, the flavour tempts you!
The taste of the traditional Gujarati rasois are back. The Jeera seeds are sprinkled in between the soft layers of the Paratha and they give an amazing flavour when heated with some ghee in a hot tawa.
Stuffed with finely chopped onions and mixed with mild and traditional spices. The Paratha’s crust is made from unleavened dough and is based on the mouth-watering recipes of Punjab.
The Aloo Paratha stays as a tribute to the culinary traditionals of Punjab. Mashed potato and traditional Indian spices are blended together and stuffed into the Paratha giving it an authentic taste.
Laccha Paratha has its origin in the state of Punjab. It is an art to make it perfect as it is flaky and multi-layered. It tastes best when roasted with ghee on a hot tawa. Serve with your favourite gravy!
Harvested from the verdant fields in Maharastra, Sumeru Sweet corn is frozen soon after harvesting to retain the flavours and the juiciness. These corn kernels are perfect for traditional Indian dishes like makki di roti, sarson ka saag, makki korma and even pakodas.
Harvested during winter from the pea farms in North India, Sumeru Green Peas are frozen soon after the harvest to retain the freshness. These are just the perfect ingredients for the delicious mutter paneer, aloo mutter and mutter Parathas.