Everest Tikhalal Chilli Powder : 500 Grams
Ambari Goda Masala : 200 Grams
Kohinoor - Mumbai Pav Bhaji Masala : 15 Grams
Goldiee Sabji Masala : 100 Grams
Eastern Kashmiri Chilly Powder : 500 Grams
Subtotal: ₹482.00
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*Actual packaging may vary from the Image
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*Actual packaging may vary from the Image
Chaat is a racy blend that gives a wild and lively tweak to the well-worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans… you name it. Just sprinkle, and savour, a new kind of excitement.
– Sprinkle on Salties, Samosas, Sandwiches, Tikkies, Pizzas, Pakoras, Soft drink, Dahi Wadas, Papris, Burgers, Wafers, Paneer-Tikkas etc.
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Usage:Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Usage:Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It’s a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food. Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.
Usage
– In Indian cuisine, coriander is mainly used for taste
– Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour
– Coriander seeds have diuretic properties
– It alleviates gas and tones the digestive tract
