Naagin Sauce Dalle Crisp | Crunchy Sichuan Pepper Chilli Oil | 140 g

This is Dalle Khursani in its most compelling form! These rare Himalayan chillies are slow-roasted until their raw fire mellows into something smokier, deeper, almost sweet at the edges. The heat is clean and bright, never muddy. Garlic and onion are crisped to the point where they shatter into caramelized, almost nutty sweetness, adding layers of umami that anchor the spice. 

Then there's Teppal, the Sichuan pepper's wilder Indian cousin bringing that signature ma la tingle: numbing, buzzing, citrus-sharp, like electricity on your tongue. The finish is long, warm, and alive. This isn't one-note heat, it's something that lingers on your tongue long after you are done with your meal. 

• Asian Classics: Momos, dumplings, fried rice, hakka noodles, dim sum, pho, ramen, stir-fried greens, hot pot broths.
• Indian Staples: Dal tadka, paneer tikka, parathas, dosas, idli, sambhar, chole, rajma, pakoras, samosas.
• Italian Favourites: Margherita pizza, aglio e olio, arrabbiata, bruschetta, focaccia, garlic bread, risotto.
• Comfort Food: Scrambled eggs, cheese toast, grilled sandwiches, avocado toast, burgers, tacos, loaded fries.
• Proteins & Sides: Grilled chicken, roasted cauliflower, sautéed mushrooms, roasted potatoes, grilled fish, tofu scrambles.

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