The 3797 potato, also widely known by its variety name Kufri Bahar, is a common and versatile "table potato" primarily grown in India, particularly in Uttar Pradesh. It is popular for direct consumption in various home cooking applications.

Visually appealing, simple design with options for small, medium, or large size.. Smooth, creamy, and rich, melts beautifully on the skin.

Light red color, large bulb size with dried outer scales.. Long, slender grains that are firm, fluffy, and non-sticky when cooked.

Light to deep pink color. firm,, crunchy texture, mild flavor with slight pungency.

Flat-oval to round. Deep red to purplish-red.. they have a firm texture and are less pungent than other varieties

Typically oval to oblong with white/pale yellow flesh.. Waxy, smooth, and ideal for crisping when fried.

Split yellow peas; small, oval, yellow, or reddish-brown lentil.. Tender, creamy texture when cooked, or hold their shape if cooked al dente.

Bright yellow, split, and dehusked chickpeas.. Soft but firm texture, especially after being soaked and cooked.

Natural white to light tan colored, small, hard, knobby beans.. Has a creamy texture and a smooth seed coat.

Larger size, creamy white to light beige, smooth coat, rounded shape.. Creamy texture, smooth seed coat.

Natural white or light tan colored whole chickpeas.. Smooth, soft, and satisfying to the touch.

Smaller, dark brown to black colored chickpeas with a tougher skin.. Soft-cooked, holding its shape, with a slightly chunky texture.

Pale-colored with a characteristic black spot, small to very large.. Rich, earthy taste with creamy, mucilaginous texture when cooked.

Dry, split, orange/red lentil grains, small and round.. Hearty, firm, and excellent for sprouting or making dal.

Split green moong beans, with the skin remaining.. Develops a creamy, soft texture when cooked; often used in dishes.

Split, skinless, small yellow mung lentils.. Tender and soft with a creamy, nutty texture.

Small, oval, green beans with a smooth skin.. Slightly nutty flavor, with added texture from the split skin.

Small, brownish legume with a dense appearance.. Creamy consistency with soft grains that hold their shape.

Small split beans, typically roasted, used in a savory snack mix.. Tender, soft, and creamy, with a melt-in-the-mouth consistency when cooked.

Red, kidney-shaped beans, sometimes speckled or glossy, with a rich color.. Firm, slightly fibrous, and rough texture; holds up well in cooking.

Small, lens-shaped, whole lentil with a brown or green exterior.. Small, fine grains that become soft and soupy when cooked.

Split black lentils with intact black skin and creamy white interiors.. Slightly glutinous or slimy texture when cooked.

Split, skinned white lentils, small and creamy in color.. Whole, round grains with husk. When cooked, it becomes mushy.

Plump, well-rounded, deep black beans, uniform in size and color.. Rustic, creamy texture on the inside with a soft outer skin.

Extra-long, slender, translucent grains; looks great on the dish.. Light and fluffy, absorbing flavors well for a variety of dishes.

Long-grain rice with impressive visual appeal, resembling Basmati.. Light, fluffy, and soft when cooked.

Medium-grain, lightweight, slender, and non-sticky rice with a bran coating.. Thick, creamy, broken, and completely mushy when properly cooked.

Premium Indian refined sugar with small crystals and high purity.