• Chilli Powder

    Thillai’s Red chilli powder is made from selected varieties of premium red chilli combination to provide adequate heat & high colour and to provide best organoleptic properties to all Indian dishes. Thillai’s chilli powder is 100 % natural; it’s free from adulterants, preservative, artificial colour and flavor.

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  • Turmeric Powder

    Made from dry grinding of high quality mature premium selected whole Salem turmeric fingers. It is 100 % natural; it’s free from adulterants, preservatives, artificial colour and flavor. Thillai’s turmeric powder can be used to prepare all variety of dishes, cosmetics and medicinal use. Available in convenient pack sizes of 50g, 100g, 500g and 1kg. Ingredients: 100 % pure whole Turmeric fingers.

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  • Coriander Powder

    Made from dry grinding of premium quality Nattu Malli variety of coriander seeds to increase flavor. Thillai’s coriander is 100 % natural; it’s free from adulterants, preservative, artificial colour and flavor. Available in convenient pack sizes of 50g, 100g, 500g and 1kg. Ingredients: 100 % pure whole Coriander seeds.

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  • Cumin Powder

    Cumin powder is made from dry grinding of premium quality cumin seeds. Thillai’s cumin is 100 % natural; it’s free from adulterants, preservative, artificial colour and flavor. Available in convenient pack sizes of 50g, 500g and 1kg. Ingredients: 100 % of pure whole Cumin seeds.

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  • Pepper Powder

    Thillai’s black pepper powder is made from dry grinding of high quality premium Malabar pepper corns. Thillai’s pepper powder is highly pungent and flavorful suitable for all Indian curries. It’s free from adulterants, preservative, artificial colour and flavor. Available in convenient pack sizes of 50g, 500g and 1kg. Ingredients: 100% pure whole pepper corns.

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  • Crispy Chicken Mix classic

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Crispy Hot N Spicy

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Crispy Pepper Kick

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Crispy Mix

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Easy Chettinad Chicken Mix

    Thillai’s Easy Chettinad mix is the result of marrying our wildly popular Thillai’s Chettinad Masala to ease and convenience. This all new pack is now available as a single serve easy to cook pack that makes it even easier to serve up a quick chicken meal. All you need to do is fry 500g of chicken, add the pack of Thillai’s Easy Chettinad Mix, add water and bring it to boil. Add coconut milk if desired. Available in convenient pack size of 50g.

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  • Easy Pallipalayam Chicken Mix

    Thillai’s Easy Pallipalayam Mix is perhaps the only one variant in the market that makes legendary chicken recipe from the Kongu region into an easy single serve pack that replicates authentic Pallipalayam Chicken. Available in convenient pack size of 50g.

    More Detail
  • Easy Virudhunagar Salna Mix

    he Salna of Virudhunagar is an improvised version of the Salan which is popular in Mughlai cuisine and usually served along with Mughlai Biryani. The Virudhunagar Salna however is served more as an accompaniment for the famed Virudhunagar Crispy Parottas. It is spiced mildly but cooked with a lot of onions which provide a sweetish tinge along with a little coconut milk which gives it a distinct flavour. The Salna is now used as a side dish for parottas, idlis and dosas. Thillai’s Easy Virudhunagar Salna mix now comes in an easy to cook convenient single serve pack and contains quality ingredients blended and perfected to give you an authentic Virudhunagar style Salna. Thillai’s Recommends: Thillai’s Virudhunagar Salna served with Parottas. Comes in a convenient single serve 50 g pack.

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  • Easy Biryani Mix

    The mention of the word brings a smile on everybody’s face. An indulgent meal that leaves people feeling guilty but always wanting more. Biryani’s have moved from being expensive and pricey to food that is quick and nutritious and can be served as a business lunch or as convenient takeaway meal at a very reasonable price. Biryani’s come in various hues from brownish to orangish and yellow and everything in between and the tastes can vary from a mildly sweet Kashmiri style biryani to more spicy variants.

    More Detail
  • Easy Chicken 65 Mix

    As strange as the name Chicken 65 sounds so does the history of it name. There are several versions of the origin of the name chicken 65. The Buhari hotel claims that it was named behind the year that the restaurant was started. Another version is that the chicken dish is prepared with a 65 day old chick to give it the right texture and taste. The chicken 65 is a very popular dish across non vegetarian. Vegetarian restaurants now offer paneer 65, gobi 65 and mushroom 65’s.

    More Detail
  • Easy Madurai Mutton Fry

    Madurai is famous for its jasmine, soft snow white idlis and Madurai Muniyandi Vilas Hotels. At the Madurai Muniyandi vilas it is all about the mutton sukka varuval. Any serious foodie will swear by the Madurai Mutton Sukka that is now popular across various hotels. Tender succulent bite sized pieces of mutton fried with a dash of coarse ground spices with a little oil and its own juices. Thillai’s Madurai Mutton Fry masala is our own version of the famous Madurai mutton sukka in a single serve, easy and convenien to cook pack. The Madurai region is surrounded by hardy terrain with dry thorny scrub (miskeet, karuvelai) that dot the land scape. The goats of this region are all usually free range goats that feed on this thorny scrub by standing on their hind legs to reach out for the green leaves. It is believed that this kind of feeding makes the goats muscular and gives a unique texture and taste. The traditional goat breed of Tamil Nadu is the Kanni and can be seen grazing among the thorny scrubs around Madurai. Available in convenient pack size of 50g. Thillai’s recommends: Idiyappams or Idlis with Mutton Curry and Mutton Sukka on the side.

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  • Easy Karaikudi milagu rasam

    Thillais Easy Karaikudi milagu Rasam is the latest offering from our Easy range of spice mixes that make cooking fun and easy. Rasam is an integral part of the South Indian thali meal Thillais Easy Milagu Rasam does perfect justice to the South Indian thali. Making a traditional rasam from scratch can prove to be challenging and laborious. It requires making a tamarind purée from fresh tamarind, grinding the spices, peeling whole garlic pods and slicing them and then tempering with oil.

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  • Easy Marina Fish Roast

    The aroma and taste of the fresh fish being fried is a lip smacking treat and a great snack when spending time on the beach. Thillais brings this Chennai favourite to your kitchen as “Easy Marina Fish Roast Mix”. This is a single serve and easy to cook recipe. All you need to do is empty the contents of the pack into your favourite fish, marinate the product for an hour and fry it on a tava until cooked. Enjoy with a drizzle of fresh lime and diced onions. Thillais recommends cooking this on a tava on a slow flame for the best flavour using very little oil for a healthy treat.

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  • Curry Powder

    Curries are probably our biggest gift to global cuisine. However, the range of curries available in India are too difficult to enumerate as each state has several variations and varieties, consistencies, veg, non veg, dal based and the various accompaniments that go well with different kinds of curries. Thillais curry powder is an all purpose curry powder that goes well on chicken or meat dishes and also can be used to make a fantastic veg kurma.

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  • Chettinad Masala Curry Powder

    Chettinad chicken is a standard fare across menus in restaurants across the country. The chettinad region comprising of Karaikudi, Sivagangai and adjoining areas are known for their unique dishes. What sets the chettinad cuisine apart is the non vegetarian dishes ranging from mutton, chicken, fish and crab that are spiced with a healthy dose of pepper and curry leaves.

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  • Sambar Powder

    Sambar is probably the most popular dish of Tamil Nadu. Sambar is a versatile dish that can be prepared and consumed for all meals from breakfast to dinner. The traditional Tamil Nadu breakfast is never complete without idli sambar, dosa sambar, vada sambar or pongal sambar. A good lunch thali is never complete without sambar and rice with an assortment of vegetables, appalam (papad) pickle and curd (yogurt).

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  • Pulikulambu Milagai Powder

    Kulambu milagai thool or Kulambu podi or Kara Kulambu podi are all the same mixed curry powder that is cooked very frequently in all homes across Tamil Nadu. The variations of this curry powder are as many as the different names that people use to refer to the tangy curry. This powder is usually made from a combination of chilli, coriander and turmeric and very suited for veg curry’s using egg plant (brinjal), okra (lady finger), dried vathal, and beans.

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  • Madras Fish Masala

    Tamil Nadu has a large coastline and the bountiful seafood makes it a paradise for seafood lovers. Fish curry preparations vary from state to state. The seafood from the marathi region to konkan and malabar style seafood, Bengali style to Tuticorin in Tamil Nadu all have their own unique styles and ingredients ranging from use of coconut milk, kokum, tamarind, chilli, mustard etc.

    More Detail
  • Sambar Powder

    Sambar is probably the most popular dish of Tamil Nadu. Sambar is a versatile dish that can be prepared and consumed for all meals from breakfast to dinner. The traditional Tamil Nadu breakfast is never complete without idli sambar, dosa sambar, vada sambar or pongal sambar. A good lunch thali is never complete without sambar and rice with an assortment of vegetables, appalam (papad) pickle and curd (yogurt).

    More Detail
  • Curry Powder

    Curries are probably our biggest gift to global cuisine. However, the range of curries available in India are too difficult to enumerate as each state has several variations and varieties, consistencies, veg, non veg, dal based and the various accompaniments that go well with different kinds of curries. Thillais curry powder is an all purpose curry powder that goes well on chicken or meat dishes and also can be used to make a fantastic veg kurma.

    More Detail
  • Pulikulambu Milagai Powder

    Kulambu milagai thool or Kulambu podi or Kara Kulambu podi are all the same mixed curry powder that is cooked very frequently in all homes across Tamil Nadu. The variations of this curry powder are as many as the different names that people use to refer to the tangy curry. This powder is usually made from a combination of chilli, coriander and turmeric and very suited for veg curry’s using egg plant (brinjal), okra (lady finger), dried vathal, and beans.

    More Detail
  • Easy Biryani Mix

    The mention of the word brings a smile on everybody’s face. An indulgent meal that leaves people feeling guilty but always wanting more. Biryani’s have moved from being expensive and pricey to food that is quick and nutritious and can be served as a business lunch or as convenient takeaway meal at a very reasonable price. Biryani’s come in various hues from brownish to orangish and yellow and everything in between and the tastes can vary from a mildly sweet Kashmiri style biryani to more spicy variants.

    More Detail
  • Crispy Chicken Mix classic

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Crispy Hot N Spicy

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Crispy Pepper Kick

    With rapidly changing lifestyles and increased global travel there is an ever changing consumer palate for different cuisines from around the world. While some regional dishes are nationally popular there are national dishes that are popular locally. Likewise there are internationally popular cuisines that are popular nationally and regionally such as Chinese and also fast food made popular by global QSR chains.

    More Detail
  • Easy Chettinad Chicken Mix

    Thillai’s Easy Chettinad mix is the result of marrying our wildly popular Thillai’s Chettinad Masala to ease and convenience. This all new pack is now available as a single serve easy to cook pack that makes it even easier to serve up a quick chicken meal. All you need to do is fry 500g of chicken, add the pack of Thillai’s Easy Chettinad Mix, add water and bring it to boil. Add coconut milk if desired. Available in convenient pack size of 50g.

    More Detail
  • Easy Pallipalayam Chicken Mix

    Thillai’s Easy Pallipalayam Mix is perhaps the only one variant in the market that makes legendary chicken recipe from the Kongu region into an easy single serve pack that replicates authentic Pallipalayam Chicken. Available in convenient pack size of 50g.

    More Detail
  • Easy Virudhunagar Salna Mix

    he Salna of Virudhunagar is an improvised version of the Salan which is popular in Mughlai cuisine and usually served along with Mughlai Biryani. The Virudhunagar Salna however is served more as an accompaniment for the famed Virudhunagar Crispy Parottas. It is spiced mildly but cooked with a lot of onions which provide a sweetish tinge along with a little coconut milk which gives it a distinct flavour. The Salna is now used as a side dish for parottas, idlis and dosas. Thillai’s Easy Virudhunagar Salna mix now comes in an easy to cook convenient single serve pack and contains quality ingredients blended and perfected to give you an authentic Virudhunagar style Salna. Thillai’s Recommends: Thillai’s Virudhunagar Salna served with Parottas. Comes in a convenient single serve 50 g pack.

    More Detail
  • Easy Biryani Mix

    The mention of the word brings a smile on everybody’s face. An indulgent meal that leaves people feeling guilty but always wanting more. Biryani’s have moved from being expensive and pricey to food that is quick and nutritious and can be served as a business lunch or as convenient takeaway meal at a very reasonable price. Biryani’s come in various hues from brownish to orangish and yellow and everything in between and the tastes can vary from a mildly sweet Kashmiri style biryani to more spicy variants.

    More Detail
  • Easy Chicken 65 Mix

    As strange as the name Chicken 65 sounds so does the history of it name. There are several versions of the origin of the name chicken 65. The Buhari hotel claims that it was named behind the year that the restaurant was started. Another version is that the chicken dish is prepared with a 65 day old chick to give it the right texture and taste. The chicken 65 is a very popular dish across non vegetarian. Vegetarian restaurants now offer paneer 65, gobi 65 and mushroom 65’s.

    More Detail
  • Easy Madurai Mutton Fry

    Madurai is famous for its jasmine, soft snow white idlis and Madurai Muniyandi Vilas Hotels. At the Madurai Muniyandi vilas it is all about the mutton sukka varuval. Any serious foodie will swear by the Madurai Mutton Sukka that is now popular across various hotels. Tender succulent bite sized pieces of mutton fried with a dash of coarse ground spices with a little oil and its own juices. Thillai’s Madurai Mutton Fry masala is our own version of the famous Madurai mutton sukka in a single serve, easy and convenien to cook pack. The Madurai region is surrounded by hardy terrain with dry thorny scrub (miskeet, karuvelai) that dot the land scape. The goats of this region are all usually free range goats that feed on this thorny scrub by standing on their hind legs to reach out for the green leaves. It is believed that this kind of feeding makes the goats muscular and gives a unique texture and taste. The traditional goat breed of Tamil Nadu is the Kanni and can be seen grazing among the thorny scrubs around Madurai. Available in convenient pack size of 50g. Thillai’s recommends: Idiyappams or Idlis with Mutton Curry and Mutton Sukka on the side.

    More Detail
  • Easy Marina Fish Roast

    The aroma and taste of the fresh fish being fried is a lip smacking treat and a great snack when spending time on the beach. Thillais brings this Chennai favourite to your kitchen as “Easy Marina Fish Roast Mix”. This is a single serve and easy to cook recipe. All you need to do is empty the contents of the pack into your favourite fish, marinate the product for an hour and fry it on a tava until cooked. Enjoy with a drizzle of fresh lime and diced onions. Thillais recommends cooking this on a tava on a slow flame for the best flavour using very little oil for a healthy treat.

    More Detail
  • Curry Powder

    Curries are probably our biggest gift to global cuisine. However, the range of curries available in India are too difficult to enumerate as each state has several variations and varieties, consistencies, veg, non veg, dal based and the various accompaniments that go well with different kinds of curries. Thillais curry powder is an all purpose curry powder that goes well on chicken or meat dishes and also can be used to make a fantastic veg kurma.

    More Detail
  • Chettinad Masala Curry Powder

    Chettinad chicken is a standard fare across menus in restaurants across the country. The chettinad region comprising of Karaikudi, Sivagangai and adjoining areas are known for their unique dishes. What sets the chettinad cuisine apart is the non vegetarian dishes ranging from mutton, chicken, fish and crab that are spiced with a healthy dose of pepper and curry leaves.

    More Detail
  • Madras Fish Masala

    Tamil Nadu has a large coastline and the bountiful seafood makes it a paradise for seafood lovers. Fish curry preparations vary from state to state. The seafood from the marathi region to konkan and malabar style seafood, Bengali style to Tuticorin in Tamil Nadu all have their own unique styles and ingredients ranging from use of coconut milk, kokum, tamarind, chilli, mustard etc.

    More Detail
  • Masala Milk

    The goodness of bio curcumin, pepper and palm sugar with milk powder makes an ancient old healthy beverage into an instant glass of goodness and wellness when added with hot water. This is the Thillais twist to the traditional masala milk that your grandma made when you had a sore throat or cough. Maybe mums […]

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