Napira brings you pantry essentials that I use at home.
I try to source ingredients that are otherwise hard to come by, like Savoiardi biscuits for tiramisu and pasta from Gragnano, along with other ingredients I trust.
Bestsellers
Read & cook
Pasta
Sorted the way Roshni reaches for them.
Spaghetti
How to use it
A few good things
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A pantry built from
my own kitchen.
Hi, I'm Roshni. Napira started with a simple frustration. Some of the ingredients I cook with most were hard to find here, so I went looking for them.
Along the way I learned how each one is made and what to look for. Where my pasta is made: Gragnano, Italy. What the San Marzano name on a tin means. Which ladyfingers survive a dip in coffee. I'm not a chef and this isn't a kitchen. I'm a home cook, and I cook with every product before I stock it.
We're starting with a short list and growing across cuisines. The rule stays the same: nothing goes on the shelf unless I've cooked with it and would use it at home. This is how I share the food I love, and it's what makes my day.
Cooked with, then stocked
Every product is used in my own kitchen before it goes on the shelf.
Named, not adjective'd
The place and the reason, not "premium artisanal."
A real person behind it
Questions come to me. So does your order.
Read & cook
Recipes and pasta notes from my kitchen, first published on my Substack.