Our Products

Rohu (Rui)

রুইငါးမြစ်ချင်း

The everyday curry fish in Bangladeshi, Indian and Burmese kitchens, and one of the first fish customers look for in a desi grocery.

Katla (Catla)

কাতলা

A large river carp with a big, rich head that Bengali cooks prize for muri ghonto and fish-head curry.

Mrigal

মৃগেল

A mild river carp, a lower-priced alternative to rohu for everyday curries.

Hilsa (Ilish)

ইলিশငါးသလောက်

The most prized fish in Bangladeshi cooking and the centrepiece of Pohela Boishakh. Also loved in Myanmar, where it is steamed or curried.

Koral (Asian sea bass, bhetki)

কোরালငါးကကတစ်

A firm white fish for frying, curries and restaurant fish dishes. Also sold as barramundi.

Boal (wallago catfish)

বোয়াল

A large freshwater catfish with soft, rich meat, cooked in thick Bengali curries.

Ayer (long-whiskered catfish)

আইড়

A prized river catfish with firm, boneless steaks. A favourite for special-occasion curries.

Magur (catfish)

মাগুরငါးခူ

A small catfish valued in Bangladeshi, Burmese and Vietnamese home cooking, often cooked in light curries and soups.

Basa (Pangas, Pangush)

পাঙ্গাসcá basa

A mild, meaty river catfish that sells at a friendly price to Bangladeshi, Burmese and Vietnamese customers.

Tilapia

তেলাপিয়াcá rô phi

A mild whole fish for frying and steaming, popular with Vietnamese, Filipino and Bangladeshi customers.

Puti (Chau Puti)

পুঁটি

Small river fish fried whole or cooked with vegetables. A staple request in Bangladeshi grocery stores.

Indian mackerel

cá bạc má

An oily sea fish for frying and curries, bought by South Asian, Filipino and Vietnamese customers.

Black pomfret

কালো চাঁদাcá chim đen

A meaty sea fish for frying and curries, popular with Bangladeshi, Indian, Sri Lankan, Filipino and Vietnamese customers.

Silver pomfret (Rupchanda)

রূপচাঁদাcá chim trắng

A premium pomfret for frying whole. One of the higher-value fish in a South Asian freezer case.

Freshwater prawns (Golda)

গলদা চিংড়িtôm càng xanh

Large freshwater prawns with big heads, cooked in malai curry and for special meals.

Black tiger shrimp (Bagda)

বাগদা চিংড়িtôm sú

Firm, sweet sea shrimp for curries, frying and grilling.

White shrimp (vannamei)

tôm thẻ chân trắng

The everyday shrimp for stir-fries, noodle soups and fried rice.

Crab

কাঁকড়াcua

Frozen crab for curries, clay-pot dishes and restaurant menus. Ask us which kinds are in stock.

Lobster

tôm hùm

Frozen lobster for restaurants and special-occasion orders.

Dry Lotia (Bombay duck)

লইট্টা শুঁটকি

Dried Bombay duck in retail-ready packs. A favourite shutki for bhuna and bhorta.

Dry Ribbon Fish (Suri)

ছুরি শুঁটকি

Dried ribbon fish, one of the most requested shutki in Bangladeshi grocery stores.

Dry Anchovy

Small dried anchovies for frying, sambols and relishes. Bought by Bangladeshi, Sri Lankan, Filipino and Burmese customers.

Dried Shrimp

ပုစွန်ခြောက်চিংড়ি শুঁটকি

Whole dried shrimp for balachaung, salads, soups and stir-fries across Burmese, Thai and Vietnamese cooking.

Mohinga soup paste

မုန့်ဟင်းခါး

Mohinga, Myanmar's national breakfast, as a ready soup base made with fish, chickpea, banana stem, lemongrass and roasted rice powder.

Coconut noodle soup (Ohn No Khauk Swe)

အုန်းနို့ခေါက်ဆွဲ

The rich coconut noodle soup served across Myanmar, ready to heat and pour over egg noodles.

Shwe Taung noodle soup

ရွှေတောင်ခေါက်ဆွဲ

A Mandalay-style noodle dish with a rich, mildly spicy sauce. Heat and serve over noodles.

Vermicelli soup (Kyar Zan Chet)

ကြာဆံချက်

Glass noodle soup base, a Burmese comfort food for family meals and gatherings.

Mixed vegetable bean curry (Thee Sone Pè Hin)

သီးစုံပဲဟင်း

A sour vegetable and lentil curry eaten with rice. Ready to heat.

Hilsa fish stew (Nga Tha Lauk Paung)

ငါးသလောက်ပေါင်း

Hilsa slow-cooked with onion, garlic, tomato and lemongrass until the bones go soft. Ready to eat with rice.

Fried hilsa roe

ငါးသလောက်ဥကြော်

Fried hilsa roe, a seasonal treat in Myanmar and Bangladesh, ready to eat from the can.

Fish paste dip (Ngapi Yay Kyo)

ငါးပိရည်ကျို

The fish paste dip served with boiled vegetables at every Burmese table, made with dried shrimp, green chilli, garlic and roasted chilli.

Roasted catfish and green chilli fish paste

ငါးခူမီးကင်

Fire-roasted catfish pounded with green chilli and fish paste. A strong, smoky relish for rice.

Jengkol beans (Da Nyin Thee)

ဒညင်းသီး

Whole jengkol beans for home cooking. Boil, fry or curry them the Burmese way.

Fried jengkol beans

ဒညင်းခွက်ကြော်

Jengkol beans fried until golden and canned, ready to eat with rice.

Boiled jengkol beans

ဒညင်းသီးပြုတ်

Plain boiled jengkol beans, eaten with salt and oil or used in home cooking.

Jengkol fish paste curry

ဒညင်းသီးငါးပိချက်

Jengkol beans cooked in a fish paste curry. Hard to find fresh outside Southeast Asia.

Jengkol with coconut milk

ဒညင်းသီးအုန်းနို့ဆမ်း

Jengkol beans in sweetened coconut milk, eaten as a snack or dessert.

Fried roselle leaves (Chin Baung Kyaw)

ချဉ်ပေါင်ကြော်

Sour roselle leaves fried with dried shrimp, shrimp paste and bamboo shoot. One of the most loved Burmese side dishes.

Roselle leaves (Chin Baung Ywet)

ချဉ်ပေါင်ရွက်

Pickled roselle leaves for home cooking. Cook them with meat or fish, fry them, or use them for a sour soup.

Banana stem

ငှက်ပျောအူ

Tender banana stem, the ingredient that makes homemade mohinga taste right. Almost never sold fresh in Canada.

Boiled sweet bamboo shoots

မျှစ်ချိုပြုတ်

Boiled sweet bamboo shoots for curries, soups and stir-fries.

Steamed peas (Pè Byote)

စားတော်ပဲပြုတ်

Steamed peas with a touch of palm sugar, eaten with naan or sticky rice for a Burmese breakfast.

Banana in coconut milk

အုန်းနို့ငှက်ပျောပေါင်း

Bananas simmered in coconut milk, a sweet Burmese dessert ready to eat.

Ready-to-eat Burmese relish packs

Small ready-to-eat relish packs in shrimp and roselle flavours. Good for the till or a sampler shelf.

Balachaung (crispy fried shrimp)

ဘာလချောင်

Crispy dried shrimp fried with chilli, garlic and onion. Burmese families spoon it over rice, noodles and eggs, and buy it again and again.

Fried chilli flakes

Crispy fried chilli flakes in a sealed tin. A table condiment for noodles, rice and salads.

Mango and lime pickles

Spicy and sour Burmese mango and lime pickles in sealed tins.

Tea leaf salad kit (Laphet Thoke)

လက်ဖက်သုပ်

Fermented tea leaves with the crunchy fried beans, garlic and seeds in one pack. Mix with tomato, cabbage and lime for a full tea leaf salad.

Pickled tea leaves (Laphet)

လက်ဖက်

Fermented tea leaves, plain or sour and spicy, the heart of Burmese tea leaf salad and a snack on their own.

Fried bean and garlic mix (A-Kyaw Sone)

အကြော်စုံ

The crunchy mix of fried beans, peas, garlic and peanuts served with laphet and eaten as a snack.

Fish cakes (Nga Phe)

ငါးဖယ်

Ready-fried fish cakes, vacuum packed and frozen. Sliced into salads, mohinga and curries.

Myanmar tea mix (3-in-1 milk tea)

လက်ဖက်ရည်

Instant Burmese milk tea in single sachets. Add hot water for the tea-shop taste of Yangon.

Myanmar green tea leaves

လက်ဖက်ခြောက်

Dried green tea leaves for the plain tea served free in Burmese tea shops and homes.

Mohinga mix (dry broth pack)

မုန့်ဟင်းခါးအနှစ်

Dry mohinga broth packs with spice and sauce sachets, a lighter alternative to the canned paste.

Ngapi (fermented fish and shrimp paste)

ငါးပိ

The fermented fish and shrimp pastes behind most Burmese curries and dips, in block, paste and fried forms.

Dried rice noodles (Mont Di)

မုန့်တီ

Thin rice noodles for mohinga, Shan noodle soup and Rakhine mont di.

Chickpea flour for Shan tofu

Chickpea flour for Burmese tofu, fritters and tofu nway porridge.

Tom yum paste with creamed coconut

Hot and sour Thai soup paste with creamed coconut. Add water and shrimp or chicken.

Tom kha paste with creamed coconut

Mild coconut soup paste with galangal and lime leaf.

Green curry paste with creamed coconut

Thai green curry paste with creamed coconut for a quick curry at home or in a restaurant kitchen.

Thai boat noodle soup base

Rich, dark boat noodle soup base with a mala spice kick, for noodle shops and home cooks.

Thai stir-fry chilli paste

Quick stir-fry paste for seafood, meat and vegetables.

Stir-fry black pepper sauce

Ready black pepper stir-fry sauce for meat and seafood.

Potted seafood seasoning paste

Seasoning paste for clay-pot baked crab, shrimp and glass noodles.

Coconut milk

nước cốt dừa

Rich coconut milk for curries, soups and desserts across Thai, Burmese, Vietnamese and South Asian cooking.

Coconut cream

Thicker, richer coconut cream for desserts, sauces and finishing curries.

Coconut drink

nước dừa

Ready-to-drink coconut water and coconut drinks for the cooler.

Paw San rice

ပေါ်ဆန်း

Myanmar's prized aromatic rice, with soft, fragrant grains. The rice many Burmese families grew up eating.

Jasmine rice

gạo thơm

Fragrant long-grain jasmine rice for everyday meals in Thai, Vietnamese and Burmese homes.

Glutinous (sticky) rice

ကောက်ညှင်း

Sticky rice for Burmese breakfasts, Thai mango sticky rice and festival sweets.

Turmeric powder

হলুদ

Bright ground turmeric for curries, rice and marinades.

Coriander powder

ধনিয়া

Ground coriander seed, a base spice in South Asian and Burmese curries.

Chilli powder and dry red chilli

মরিচ

Ground chilli and whole dry red chillies for heat and colour.

Curry powders and blends

Ready curry blends for fish, meat and vegetable curries.

Whole spices

Whole spices for tempering, biryani and homemade spice blends.

Moong dhal

মুগ ডাল

Split mung beans for everyday dhal and khichuri.

Chana dhal

ছোলার ডাল

Split chickpeas for dhal, snacks and sweets.

Urad dhal (black matpe)

মাষকলাই ডাল

Split black gram for dhal, dosa batter and Bengali mashkolai.

Red lentils (masoor)

মসুর ডাল

Quick-cooking red lentils, a staple dhal in Bangladeshi homes.

Chickpeas

ছোলা

Whole chickpeas for curries, chaat and Burmese fritters.

Areca nut (whole and cut)

সুপারিကွမ်းသီး

Whole and cut areca nut for religious and cultural use.

Palm sugar (jaggery)

ထန်းလျက်

Toddy palm sugar, eaten after meals in Myanmar and used in Burmese and Thai desserts.