Haldiram’s frozen Indian food is a shortcut to a seriously satisfying midweek feast. Most nights I genuinely want to spend hours cooking: chopping, toasting spices and stirring a pot until the kitchen smells irresistible. Then there are the other nights when I still want a big, comforting meal, but also want to sit down, pour a drink and enjoy it with everyone else. That is why we were keen to give the Haldiram’s range a spin at Daily Addict.
My dilema is that mid week some friends want to come over and I don’t have the time nor budget to put on a Uber Eats order for 4 people! Instead this is a great pick n’ mix. I order a few mains (butter chicken, lamb madras, etc.) from our local Indian and I have it delivered. In addition, I add these Haldiram’s staples to the feast and look like a hosting queen! (plus its about 60-80% cheaper than restaurant prices. Hello! Here are my picks from the range we tried.
A Brand With History
Haldiram’s is not a newcomer chasing the convenience-food trend. Its story begins in 1937 in Bikaner, Rajasthan, when Ganga Bhishen Agarwal, known as Haldiram Ji opened a small shop selling traditional sweets and namkeen, the broad category of savoury Indian snacks. He became known for his take on bhujia, the fine, crunchy, spice-seasoned noodle snack that remains a staple of Indian snack culture today.
Over time, the business grew from that small Bikaner shop into a globally recognised name spanning savoury snacks, sweets, frozen foods and ready-to-eat meals. It makes sense when you open a bag or heat a curry: the range is built around foods designed for sharing. There is texture, warmth, spice and a sense that the table should always have “just one more thing” on it.
As a Brit. Curry is actually our national dish, not fish n’ chips. For Australians, there is some catching up to do with the fanaticism of an Indian curry. Their range means the possibility of stocking a few reliable favourites for the nights when takeaway feels uninspiring, but cooking from scratch is not on the cards. The key is not trying to replicate a restaurant menu; it’s mixing a few favourites, heating them well and letting each component do its job.
The Centrepiece: Tandoori Naan
The hero of my Haldiram’s spread is the Tandoori Naan, now available nationally in the freezer aisles at Coles and Woolworths. Naan is the essential bread for a meal like this: something to tear, share, scoop and swipe through every last spoonful of curry
Haldiram’s tandoori naan is baked in a clay oven, which gives it a soft, slightly chewy bite and a gentle smokiness. It comes in plain and garlic versions, and the garlic naan is my favourite by a long way. However, the plain naan is handy to make roll up sarnies and wraps. I really like that it contains no preservatives, making it an easy freezer staple that still feels close to freshly baked flatbread once warmed.
I keep the packs frozen and only take out the individual portions when I need them. That is one of the best things about building a freezer-based feast: I can tailor the spread to two people, four people or a small crowd without committing to one giant meal. I used both the oven, airfyer and my toaster to test out the best options. I would say that my toaster did a great job if you like both sides crispy. I like to add a few drops of water to the bubbly side and let it rest before cooking. Just don’t leave them waiting and even better if you use a tea towel-lined basket to help keep it warm.
I also like their paneer onion parathas which are are Indian stuffed flatbreads: dough filled with paneer (fresh Indian cottage cheese), onion, herbs and spices, then cooked on a hot pan until warm and lightly crisp. Haldiram’s version is sold frozen which is super easy to heat up. I would have like a touch more stuffing for them to really pop with flavour.
If i have a mid afternoon snack attack they are great with a smidge of butter and smear soft cheese, or add toppings. So throw out the Indian rule book and just snack up!
Dal Makhani Explained
If you are unfamiliar with dal makhani, think of it as one of the great comfort dishes of North Indian cooking. “Dal” refers to pulses or lentils, while “makhani” translates to buttery and that is a very accurate description of its rich, soothing character.
Traditionally, dal makhani is made with whole black lentils, also called urad dal, and kidney beans. The lentils are cooked slowly with tomato, butter, cream and fragrant spices until they become silky and thick rather than brothy. It is full-flavoured but not necessarily fiery: expect earthy lentils, gentle tomato sweetness, a luxurious creamy finish and the warming background notes of ginger, garlic and spice.
Haldiram’s Frozen Dal Makhani makes an good foundation for the table because it delivers that long-cooked feeling in a much shorter timeframe. This is also where the plain naan really shines. Tear off a piece, scoop generously, and suddenly a simple freezer dinner has the cosy, communal feeling of a proper feast.
A Tale of Two Samosas
No Indian-style spread feels complete without something crisp and golden. But what makes a Punjabi samosa different from a “normal” samosa?
The short answer is that “normal samosa” covers many regional styles, fillings and pastry types. Samosas can be tiny or substantial; filled with meat, lentils, paneer, onion or vegetables; and wrapped in everything from delicate, thin pastry to a sturdier dough. A Punjabi samosa is the triangle one! It is a North Indian style that many people recognise immediately. It tends to be larger, with a thicker, flakier crust and a robust filling of chunky potato and green peas. The flavour comes from a lively blend of spices often including cumin, coriander, ginger, green chilli and tangy dried mango powder rather than relying on heat alone.
Haldiram’s Punjabi Samosas are satisfying because they are substantial. The potato and pea filling has a nice texture, the pastry has a lovely caramel colour and gives a pleasing crunch, and its low on heat but I can taste the spices. Just cook till the exterior is golden and crisp. They reheat well and an air fryer is ideal for bringing back that just-fried texture without turning the kitchen into a deep-frying zone. I tried them in both oven and airfyer but I would say the oven had the edge.
I served them with chutney but they are perfectly enjoyable on their own.
Paneer, Bhaji and Crunch
The rest of the table is about building layers. Haldiram’s ready-to-eat paneer adds another creamy, savoury element. Paneer is a fresh Indian cheese that holds its shape when heated, so it brings gentle dairy richness and satisfying chunks to sauces and curries. Heat the pouch in hot water or transfer the contents to a microwave-safe bowl and warm until piping hot, then serve it alongside the dal rather than choosing one or the other.
One of my absolute favourites in the range is their Onion bhaji. These spiced onion fritters have fun rough-edged, crispy edges and a soft centre that is light and dangerously addictive. We fought for the last ones. They are about half the size of the samosas (sob). Again the air fryer won here only taking 10 minutes. till the outside was crisp and the interior is hot.
For casual pre-dinner snacking, I put out a bowl of Haldiram’s Nutcracker mix. This is the sort of snack I absent-mindedly keep returning to: crunchy, salty, spiced and so good with a cold beer or sparkling water with lime. It also gives the spread that lovely “grazing table” feeling before we all sat down.
The Sweet Finish
Dessert is the easiest course of all: Gulab Jamun. Oh my! So sweet. These soft, milk-based dumplings are soaked in a fragrant sugar syrup and are wonderfully indulgent after a spicy, savoury meal. I just warmed them gently before serving, spooning a little of the syrup over the top and, I did try dressing them up with vanilla ice cream, though I could have opted for a Greek thick yoghurt or chopped pistachios.
The Verdict
What are we ADDICTED to? I love the comfort of turning the freezer and pantry into a ready-made dinner party. The promise of a table full of hot naan, crisp samosas, creamy curries, crunchy snacks and something syrupy-sweet for dessert without the marathon of preparation. It makes entertaining easy for a midweek dinner or friends dropping by.
What do we need to be more ADDICTED? We have only tried a few of the range and they also offer a number of curries and pantry stables. They should add air fryer cooking options into their cooking instructions.
Where to Buy Haldiram’s Frozen Indian Food in Australia? Haldiram’s Tandoori Naan is available nationally in the freezer sections of Coles and Woolworths. The broader Haldiram’s range, including frozen snacks, ready-to-eat meals, sweets and namkeen, is available through selected Indian grocers and retailers