Ethnic Indian food, namely, flour; cornmeal, crackwheat, jaggary, gur kolhapuri, khakhra; mamra, poha, mukhwas namely, dhana dal; fennel seed; sesame seed, and poppy seeds; aritha; calender; edible gum; kalonju; kamar kakdi; tamrind sleb; cooking oil, namely, corn oil, mustard oil and sesame oil; papad, namely, black pepper, red chili, white chili, garlic, moong, jeera, punjabi, meri and udad;chili paste; garlic paste; chutney; pickles; pooja; mango pulp; lentils and splits, namely, bajri, chana, masoor, moony dal, mooth, rajma, sabudana, toor dal, udad, urad, val dal, vatana, split peas, rice; snacks and sweets; namely, chavana and bhadran moong; spices, namely, anjowan seeds, amchur, dry amla, badiyan, bay leaves, pepper, chilli, salt, masala, cinnemon sticks, cloves, cumin, coriender, fennel, ganthoda, ginger, garam masala, kokam, lime phool, mace (jaewantri), methi, fenugreek, raicuria, mustard, papad kharo, masala, sesame seeds, takmaria, turmaric, dandiya pair and sugar