Paneer Darbari

Paneer Darbari traces to Awadhi court kitchens: saffron threads bloomed in warm milk; cashew soaked and blended to a silk paste; cream tempered with cardamom and mace; a slow-built onion base. Spice architecture is warming rather than sharp — built for a special occasion, not a Tuesday shortcut. Same layered weight in a retort pouch, four minutes from heat to plate.

12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch — no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.