Tata Sampann Turmeric Powder : 200 Grams
Tata Sampann Meat Masala : 100 Grams
Suhana Mutton Gravy Mix : 80 Grams
Vandevi Hing Powder : 100 Grams
Everest Tikhalal Chilli Powder : 200 Grams
Subtotal: ₹400.00
Explore the ‘Curry’ experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour.
Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India’s much loved vegetarian dish, home-bred Cheese in fresh green peas – Mattar Paneer. Paneer curries and light gravies are enhanced with the fragrance and taste of Everest Kitchen King.
Usage
– Ideal for vegetable & paneer dishes with mild curry
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
Usage: In all meat preparations requiring a dark gravy.
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
Usage: In all meat preparations requiring a dark gravy.
Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
Usage: Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
Usage: Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
Usage: Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
Usage: Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice. The origins of this blend can be traced back to the Mughal era.
Usage
– Can be used to prepare Biryani/Pulav either Veg. or Non-Veg. usually on special occasions
Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice. The origins of this blend can be traced back to the Mughal era.
Usage
– Can be used to prepare Biryani/Pulav either Veg. or Non-Veg. usually on special occasions
This Everest blend strikes an even balance between aromatic and flavoring spice agents to give chicken a luscious, inviting flavor. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavoring spices predominate, in order not to dissipate under direct fire.
Usage: In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.
This Everest blend strikes an even balance between aromatic and flavoring spice agents to give chicken a luscious, inviting flavor. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavoring spices predominate, in order not to dissipate under direct fire.
Usage: In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.
A garden-fresh turmeric powder that has a golden-yellow color, because of its high car-cumin (color property) content. It is a popular variety in India, where turmeric is used as a key coloring agent in ‘curries’.
Features
– Has a mild, earthy and woody flavor
– It stimulates protein digestion and is an excellent blood purifier
