We sell what we cook with ourselves

Indian Culture is run by the Kapoor family, with roots in Punjab and Delhi. At home we cook with exactly the brands you find here, on ordinary days just as for Diwali, Holi and Eid.

Many of our recipes have been handed down in the family over three generations. What comes to our table is our yardstick for what belongs in the range and how a recipe has to taste.

Savin Kumar Kapoor was born in Kabul and has been cooking since he was twelve. In 2023 he founded Indian Culture in Buxtehude.

In most supermarkets, Indian food sits on one shelf with everything else from Asia: a curry paste, a garam masala, a bag of rice. That is rarely enough for a recipe from an Indian cookbook. The right lentil is missing, the atta flour for chapati, the ghee, the whole spices. Those who keep looking drive to a larger city or ask around in groups. Many give up at that point, and the recipe stays uncooked.

So we carry what is actually in the cupboard in Indian, Pakistani and Sri Lankan kitchens: the brands our own family cooks with and that have been bought there for decades. We select every one of them ourselves and source them through importers we have worked with since founding the shop. If a brand is not with us, it is because we do not know it or would not recommend it.

Eight brands we carry

Taste is memory. The smell of garam masala just roasted in the pan. Atta flour that kneads into a soft dough and makes chapati that puff up over the flame. Mustard seeds popping in hot ghee before the onions go in. Basmati whose grains stay long and separate after cooking.

So that this works out for you, every recipe says how much of what, in which form, and how you can tell it is right. We put the ingredients for it into one parcel.