Fried Onion consists of thinly sliced onions that are deep-fried or air-fried until golden brown and crispy. They are commonly made from onions derived from the plant Allium cepa and are widely used in Indian, Middle Eastern, and Asian cuisines.
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Garam Masala is a traditional Indian spice blend made by grinding a mix of aromatic whole spices. The name “garam” means warm, referring to the warming nature of the spices, not necessarily heat or spiciness.
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Garam Masala MDH / Powdered Spice Mix is a premium blended spice mix manufactured by MDH (Mahashian Di Hatti), one of India’s most trusted spice brands. It is a finely ground, aromatic combination of traditional Indian spices used to enhance the flavor, aroma, and warmth of a wide variety of dishes.
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Haldi Powder, commonly known as Turmeric Powder, is a bright yellow spice made by drying and grinding the rhizomes of the plant Curcuma longa. It is a fundamental spice in Indian cooking and traditional medicine.
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Honey is a natural sweet substance produced by honeybees from the nectar of flowers. It is stored in honeycombs inside beehives and has been used for centuries as both a food and a traditional remedy.
Honey is primarily produced by the species Apis mellifera.
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Idly Rava, also known as Rice Semolina, is a coarse form of ground rice specially processed for making soft and fluffy idlis. It is made from rice derived from the plant Oryza sativa.
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Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
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Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
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Jeera, commonly known as Cumin, is a popular aromatic spice made from the dried seeds of the plant Cuminum cyminum. It is one of the most essential spices in Indian, Middle Eastern, and Mexican cuisines.
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Kasuri Methi is the dried form of fenugreek leaves obtained from the plant Trigonella foenum-graecum. It is widely used in Indian cuisine to add a distinctive aroma and slightly bitter, earthy flavor to dishes.
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Kewra Water is a fragrant floral extract made from the distilled flowers of the kewra plant, Pandanus odorifer (also known as screwpine). It is widely used in Indian, Mughlai, and Middle Eastern cuisines for its sweet and refreshing aroma.
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Maida, also known as Refined Wheat Flour, is a finely milled and bleached flour made from wheat. It is produced from grains of the plant Triticum aestivum after removing the bran and germ.