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Cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses. traditional Indian red lentil dal, uses cumin to great advantage.
Cloves are commonly used in spice blends for meat dishes , including the popular blends Chinese five-spice powder and indian garam masala. Cloves also increase energy, relieve stress and anxiety, and ingesting them leaves you sweetly scented.
Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice powder and added to soups, sauces, fish dishes, lamb- or potato-based curries, pickles, condiments, breads, cakes, pancakes, desserts, confectionery and drinks.
Handpicked, stemless kasuri methi leaves that are cultivated in Nagaur, Rajasthan & dried in special temperature controlled chambers to preserve flavour & aroma.
Specially sourced from the hills of the Himalayas, fragrant bay leaves cut into portions that are convenient for cooking.
Top grade black peppercorns handpicked from the Wayanad region of Kerala, specially treated to bring out the best flavour & aroma in your dishes.
Handpicked green coriander seeds sourced from the Kumbhraj region of Guna, MP. Dried in shade to retain maximum flavour, colour & aroma.
Chili powder is commonly used in Indian food worldwide . you can use it in gravy’s, snacks ,pickles, chutneys even you can sprinkle on some fruits like guava ,apple ,gooseberries ,strawberries.
The Sattva variety of ginger root specially sourced from Himachal Pradesh lends a strong pungency & flavour to your curries, chutneys & other dishes.
Specially cultivated red chillies from North East India with the right natural blend of colour, aroma & hotness.
Carefully roasted in rotary driers & finely ground, cumin powder lends a smoky, woody flavour to curries, chaats, raitas & hummus.
Specially sourced from the Bharatpur region of MP where yellow mustard lends a distinct pungency, aroma & flavour to any dish.
It is used to flavour both sweet and savoury dishes. It is also added to rich curries and cream-based bakery and pastry product for its fragrance. And most used in all Indian sweets. Tea and coffee are also spiced with cardamom.
Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab during the Nizam of Hyderabad's rule it became a very favorite and delicacy dish.
It is a flavorful spice made of turmeric, ginger, coriander, and several others. To use curry powder in your cooking, pick out dishes that cook slowly and add other spices in with the curry powder to get the best flavor. You can even make your own curry powder to customize it to your taste buds.
A blend of Indian spices that enhances the aroma & flavour of all cuisines.
An authentic spice blend from North India, unique to the Tandoor cooking tradition done in a clay pot.
A traditional recipe from Amritsar that lends chickpea preparations a local flavour & aroma.
A blend of spices used widely all over the Indian subcontinent. Used in cooking or sprinkled over the dish for an authentic Rajasthani flavour.
An authentic spice blend from Afghanistan that gives North Indian stir-fried dishes their signature flavour & aroma.
The Makara variety of cinnamon is known to be the best in the world. It adds a natural sweetness & aroma to curries, deserts & beverages.
Recipe involves two steps like marinating the meat and preparing the gravy. The marination process is brief, so most of the time is the masala used for marination of meat . Masala gosht goes well with hot, freshly made chapatis—Indian flatbread—as well as plain or Jeera rice.
Historians believe that biryani originated from Persia and was brought to India by the Mughals. To prepare the dish with meat and rice with Biryani Masala is really just a type of garam masala, which is itself a category of spice blends.
This dish originated in the 1950s at Moti Mahal restaurant in Delhi. A buttery and creamy sauce prepared by mixing fresh butter into a tomato-based curry.
A perfect blend of spices sourced from Sindhudurg district on the West Coast of Maharashtra. It has an exciting overlap of Maharashtrian and Goan cuisine.
Traditional Maratha recipe from Kolhapur made from the spicy chilly of the Maharashtra region , which is a well-known in the world for its flavour and aroma.
The Shish Mahal restaurant invented Chicken Tikka Masala an Indian dish by using yogurt, cream, and spices.
A traditional recipe from Southern part of India called the Chettinad cuisine ,it has an ancient history as being very popular with the locals for it’s flavour and aroma.
Chili powder is commonly used in Indian food worldwide . you can use it in gravy’s, snacks ,pickles, chutneys even you can sprinkle on some fruits like guava ,apple ,gooseberries ,strawberries.
It is used to flavour both sweet and savoury dishes. It is also added to rich curries and cream-based bakery and pastry product for its fragrance. And most used in all Indian sweets. Tea and coffee are also spiced with cardamom.
Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab during the Nizam of Hyderabad's rule it became a very favorite and delicacy dish.
Recipe involves two steps like marinating the meat and preparing the gravy. The marination process is brief, so most of the time is the masala used for marination of meat . Masala gosht goes well with hot, freshly made chapatis—Indian flatbread—as well as plain or Jeera rice.
It is a flavorful spice made of turmeric, ginger, coriander, and several others. To use curry powder in your cooking, pick out dishes that cook slowly and add other spices in with the curry powder to get the best flavor. You can even make your own curry powder to customize it to your taste buds.
Cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses. traditional Indian red lentil dal, uses cumin to great advantage.
Cloves are commonly used in spice blends for meat dishes , including the popular blends Chinese five-spice powder and indian garam masala. Cloves also increase energy, relieve stress and anxiety, and ingesting them leaves you sweetly scented.
Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice powder and added to soups, sauces, fish dishes, lamb- or potato-based curries, pickles, condiments, breads, cakes, pancakes, desserts, confectionery and drinks.
Historians believe that biryani originated from Persia and was brought to India by the Mughals. To prepare the dish with meat and rice with Biryani Masala is really just a type of garam masala, which is itself a category of spice blends.
Handpicked, stemless kasuri methi leaves that are cultivated in Nagaur, Rajasthan & dried in special temperature controlled chambers to preserve flavour & aroma.
Specially sourced from the hills of the Himalayas, fragrant bay leaves cut into portions that are convenient for cooking.
Top grade black peppercorns handpicked from the Wayanad region of Kerala, specially treated to bring out the best flavour & aroma in your dishes.
Handpicked green coriander seeds sourced from the Kumbhraj region of Guna, MP. Dried in shade to retain maximum flavour, colour & aroma.
A blend of Indian spices that enhances the aroma & flavour of all cuisines.
An authentic spice blend from North India, unique to the Tandoor cooking tradition done in a clay pot.
A traditional recipe from Amritsar that lends chickpea preparations a local flavour & aroma.
A blend of spices used widely all over the Indian subcontinent. Used in cooking or sprinkled over the dish for an authentic Rajasthani flavour.
An authentic spice blend from Afghanistan that gives North Indian stir-fried dishes their signature flavour & aroma.
This dish originated in the 1950s at Moti Mahal restaurant in Delhi. A buttery and creamy sauce prepared by mixing fresh butter into a tomato-based curry.
A perfect blend of spices sourced from Sindhudurg district on the West Coast of Maharashtra. It has an exciting overlap of Maharashtrian and Goan cuisine.
Traditional Maratha recipe from Kolhapur made from the spicy chilly of the Maharashtra region , which is a well-known in the world for its flavour and aroma.
The Shish Mahal restaurant invented Chicken Tikka Masala an Indian dish by using yogurt, cream, and spices.
A traditional recipe from Southern part of India called the Chettinad cuisine ,it has an ancient history as being very popular with the locals for it’s flavour and aroma.
The Sattva variety of ginger root specially sourced from Himachal Pradesh lends a strong pungency & flavour to your curries, chutneys & other dishes.
Specially cultivated red chillies from North East India with the right natural blend of colour, aroma & hotness.
Carefully roasted in rotary driers & finely ground, cumin powder lends a smoky, woody flavour to curries, chaats, raitas & hummus.
Specially sourced from the Bharatpur region of MP where yellow mustard lends a distinct pungency, aroma & flavour to any dish.
The Makara variety of cinnamon is known to be the best in the world. It adds a natural sweetness & aroma to curries, deserts & beverages.
Chili powder is commonly used in Indian food worldwide . you can use it in gravy’s, snacks ,pickles, chutneys even you can sprinkle on some fruits like guava ,apple ,gooseberries ,strawberries.
It is used to flavour both sweet and savoury dishes. It is also added to rich curries and cream-based bakery and pastry product for its fragrance. And most used in all Indian sweets. Tea and coffee are also spiced with cardamom.
Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab during the Nizam of Hyderabad's rule it became a very favorite and delicacy dish.
Recipe involves two steps like marinating the meat and preparing the gravy. The marination process is brief, so most of the time is the masala used for marination of meat . Masala gosht goes well with hot, freshly made chapatis—Indian flatbread—as well as plain or Jeera rice.
It is a flavorful spice made of turmeric, ginger, coriander, and several others. To use curry powder in your cooking, pick out dishes that cook slowly and add other spices in with the curry powder to get the best flavor. You can even make your own curry powder to customize it to your taste buds.
Cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses. traditional Indian red lentil dal, uses cumin to great advantage.
Cloves are commonly used in spice blends for meat dishes , including the popular blends Chinese five-spice powder and indian garam masala. Cloves also increase energy, relieve stress and anxiety, and ingesting them leaves you sweetly scented.
Fennel seeds are used in European, Middle Eastern, Indian and Chinese cuisines. They are ground into spice powder and added to soups, sauces, fish dishes, lamb- or potato-based curries, pickles, condiments, breads, cakes, pancakes, desserts, confectionery and drinks.
Historians believe that biryani originated from Persia and was brought to India by the Mughals. To prepare the dish with meat and rice with Biryani Masala is really just a type of garam masala, which is itself a category of spice blends.
Handpicked, stemless kasuri methi leaves that are cultivated in Nagaur, Rajasthan & dried in special temperature controlled chambers to preserve flavour & aroma.
Specially sourced from the hills of the Himalayas, fragrant bay leaves cut into portions that are convenient for cooking.
Top grade black peppercorns handpicked from the Wayanad region of Kerala, specially treated to bring out the best flavour & aroma in your dishes.
Handpicked green coriander seeds sourced from the Kumbhraj region of Guna, MP. Dried in shade to retain maximum flavour, colour & aroma.
A blend of Indian spices that enhances the aroma & flavour of all cuisines.
An authentic spice blend from North India, unique to the Tandoor cooking tradition done in a clay pot.
A traditional recipe from Amritsar that lends chickpea preparations a local flavour & aroma.
A blend of spices used widely all over the Indian subcontinent. Used in cooking or sprinkled over the dish for an authentic Rajasthani flavour.
An authentic spice blend from Afghanistan that gives North Indian stir-fried dishes their signature flavour & aroma.
This dish originated in the 1950s at Moti Mahal restaurant in Delhi. A buttery and creamy sauce prepared by mixing fresh butter into a tomato-based curry.
A perfect blend of spices sourced from Sindhudurg district on the West Coast of Maharashtra. It has an exciting overlap of Maharashtrian and Goan cuisine.
Traditional Maratha recipe from Kolhapur made from the spicy chilly of the Maharashtra region , which is a well-known in the world for its flavour and aroma.
The Shish Mahal restaurant invented Chicken Tikka Masala an Indian dish by using yogurt, cream, and spices.
A traditional recipe from Southern part of India called the Chettinad cuisine ,it has an ancient history as being very popular with the locals for it’s flavour and aroma.
The Sattva variety of ginger root specially sourced from Himachal Pradesh lends a strong pungency & flavour to your curries, chutneys & other dishes.
Specially cultivated red chillies from North East India with the right natural blend of colour, aroma & hotness.
Carefully roasted in rotary driers & finely ground, cumin powder lends a smoky, woody flavour to curries, chaats, raitas & hummus.
Specially sourced from the Bharatpur region of MP where yellow mustard lends a distinct pungency, aroma & flavour to any dish.
The Makara variety of cinnamon is known to be the best in the world. It adds a natural sweetness & aroma to curries, deserts & beverages.
