If you know KASHMIR then GULMARG is nothing new for you As far as KASHMIR is concerned, situated on top north of India and part of HIMALAYA, this region of India is quite cold and people have to protect themselves from chilled climate wearing worm cloths to keep themselves warm just to protect from whether, but to regularize their body thermostat they have to eat something hot in nature that regularize their body thermostat in order. Spices like clove, cinnamon, black pepper, ginger powder are known for their hot nature Kashmiri people uses above spices in their routine food. We have gone through some spices which are hot in nature, but some spices which are even hotter are mention spices like saffron, cardamom, pepper, mustard seeds and asafetida but some of them are very expensive for common people.

There are many type of popular Indian food like South Indian, Maharashtrian, kathiavadi, Rajasthani, and North Indian style etc. When we talk of north Indian style the first thing that comes to our mind is Panjabi Food. Panjabi Style has become a significant style of the north region. Off course Punjab comes in the northern region, but it is not the only one. Kashmiri style also comes in the northern state. Northern part of India is a generally cold place, so the spices people use are hot in nature, which keeps them warm. E.G. Black cardamoms, Cinnamon, Cloves, and coriander seeds, Cumin seeds, Bay Leaves, Red Chilies, Poppy Seeds, Melon Seeds, Black Pepper, Must. Panjabi Food can be easily prepared with the help of Khasiyat’s Panjabi Masalas Seeds, Fenugreek etc ...Panjabi Food can be easily prepared with the help of Khasiyat’s Panjabi Masala.

In Rajasthan State in India Bhor Desert is also well known. Completely dry region of India, state is facing water shortage all the time. Rajasthan Cultivates, some sort of vegetables, and some kind of pulses. Rajasthan is still having its culture alive; people are quite traditional and hard working nature. Lots of forts and palaces are in tidy condition, and are symbols of healthy, wealthy and royal past. Even today hospitality is prime part of Rajasthani tradition. Food taste-wise is of top class. Rajasthani people are hot food lovers naturally to keep their body in most trances. Mevad is a known city of Rajasthan. When any one eats hot food they perspire lot and this helps them to protect against very hot climate. Asafetida, Black Pepper, Cinnamon Stick, Cloves, Cumin Seeds, Mango Powder, Rock Salt, Yellow split flour, and Red pepper are their regular spices.

 

Dal-bati, Papad, many sweet dishes, and pickles are their daily food.

Rajvadi it means royal (Blood/family) that means nobility. Aristocrat people want everything in style. Especially everything should be luxurious and exclusive, so as food. Cooks known as "RASOYA", these are always top class chefs, never compromises with 'if and but'. Because they are fussy, they don't compromises with unavailability of any sort of spices. As literacy increased in India, more and more women started working. With increased income, they started enjoying little luxury, thus eating out became fashionable in society. After eating north Indian or South Indian they started looking for different varieties. Rajvadi that masalas is for higher class variety which also picked up nicely in mind of food lovers. Romantic sense awakes with Rajvadi aroma, so it will become most wanted amongst lovebirds. Items with yogurt and Khasiyat Rajvadi Masala, generates aristocracy in your dining style.

 

Almonds, poppy seeds, melon seeds, cashew nuts, fennel seeds, white sesame seeds, green cardamoms, Cinnamon Sticks, Coriander Seeds, Cumin Seeds, red chilies, turmeric powder and nutmeg.

KOLHAPUR is situated in MAHARASHTRA a western state of INDIA. Food of KOLHAPUR is well-known for its hotness. KOLHAPURI people generally eat very hot food. Some strong spices like stone flower, clove, cumin seeds, and dry red chilies create not only hot food but its distinct aroma makes it intrusting. People who love hot food cannot stop once they start eating this verity. Khasiyat’s Kolhapuri Masala is interestingly tasty not only vegetarian dishes but also all non-vegetarian dishes. This Masala has a peculiar nature of adding aroma and taste, in any form. Such as juicy, thick curry and all dry items. Therefore the item becomes much better with rice and all Indian breads. Dry dishes can be used stuffing for specialized samosa, Kofta or stuffed vegetable.

Mumbai is located in Maharashtra state on the western coast of India. Maharashtra is a large state with a variety of climatic and geographical conditions and full of different customs and food. Mumbai is a metropolitan as well as a cosmopolitan city with a population of a "100 million" People have to travel a lot in their routine life. Mumbai is a city with all sorts of food demand but common people have different requirements and taste, which can be bought and eaten on roadsides or footpaths. Mouth watering aroma pulls you straight to the stall or any type of food outlet. This aroma that draws the people's attention is of Mumbai Masala. The Mumbai Masala has a Maharashtrian touch and taste, a little tingling hot. Stone flower, clove, cinnamon, cumin, coriander seeds, red chili powder, Kashmiri Chili, and black pepper, are the main spice of this style.

 

Any Type of food can prepare in Mumbai style. Take three tbs. mother sauce and add paste of tomato puree Mix in KHASIYAT MUMBAI MASALA stir thoroughly and your choice of pre cook item [“that could be vegetables, dry beans dal, chicken, lamb, goat or beef meat also see food] and add saved stock in it. Then cook it for some time. Veran, Masala Bhat, ambtty, bhajee etc… are some of popular items.

 

Spicy, hot and testy rice pilaf layered with lamb or chicken and potatoes. Dried plums add a tangy flavor to enhance this popular and colorful dish.

Portugal ruled over Goa, Div and Daman up to 1960 More than “400” years, after Vasco-de-Gama had discovered India; the voyage was in search of spices as to use them as preservatives. Portuguese after arrival looked at the country’s situation which was divided into small kingdoms. Inefficient rulers were lazy and busy in lavish spending and personal entertainment. All the time, they were busy in personal entertainments, (vine and woman). Indian kings were never interested in Citizen Welfare. Diplomats of kings were taking disadvantage of selfish kings. Anyway Portugal had taken opportunity to overthrow lazy kings and played political game and came in power, but they have to give up against English east India Company which was under British royal family and more powerful. Surprisingly! Portuguese were still ruling on their part after British government left India.

 

Portuguese after long stay in India have adapted Indian style of eating Spicy and chillies hot food, which in turn became the southern west costal part of India’s routine habit. In addition their usual favorite vine vinegar added to some of the dishes.

 

Vine N Aloo (potatoes) added dish became well-known as vindaloo. Our version uses a complex blend of aromatic spices including fennel, cloves and star anise that work beautifully with the vinegar and chili.

Maharashtrian people eat quite chili hot food. Most of the spices they use are hot in nature and taste. Its flavors and aroma of Maharashtrian food makes us hungry. The main spices are stone flower, cloves, cinnamon sticks, cumin seeds, coriander Seeds, Red Chilies, Black Pepper, Anis tar, coconut, and roasted peanuts. USAL-PANV, MISAL-PANV, PATAL-BHAJEE, Etc… are most attractive dishes of Maharashtra. Not only the Aroma of Ghati Mix is different than regular Masala mix, but its taste is too. Khasiyat Masala attempts to give you real aroma with controlled hotness. You have to add Khasiyat Ghati Mix after frying any item you want to give its flavors to.

 

Any type of food can be prepared in Ghati style, fry your choice of half done food with just cumin seeds and mix in Khasiyat Ghati Masala stir thoroughly and add saved stock in it, then cook it till full done.

Maharashtra has quite few verity of Masala which distingue Maharashtrian food from other regional aroma and taste of India. Strong and hotter taste is significant taste of Maharashtra. This special Masala makes easy to pre pare Maharashtrian items like Usal, Varan and Masala Bhat.

South of Indians uses a lot of coconut in their cooking, along with tamarind/tamarind sauce. Udipi is not exactly on the south of India but in the south east of India they still use coconut but tamarind is not a must. Udipi’s other specialty is mustard in any form whole/crushed/powdered or oil form. In their regular cooking style they have many masala mixes but here we are talking about the masala hitch produces the common aroma. We have trick fully reduced/added or increased some of the spices to produced many item/dishes with authentic taste and mind blowing aroma.

Now, Madras is known as Chennai is situated on the southeast eastern coast of India. Eating habits of people who live on the coastal area is to eat something which helps them copes humidity and Mother Nature has given them all useful ingredients available in that region. And it’s for sure that cooking with these spices adds up more taste and aroma.

 

Distinct flavor of clove, cinnamon, coconut, coriander, and Cumin seeds make southern aroma different from other spices.

 

Specialty of south Indian food is that it never makes you feel that you have had enough with this taste. Khasiyat’s R & D Divisions comment is remarkable for today's health conscious people, and that its cooking style of southern region, food in that area is always light because they have practice of using particular spices. KHASIYAT MADRASI MASALA serves the purpose.

 

Chopped coconut, coriander seeds, Cumin Seeds, Cloves, Cinnamon stick, red Chilies, Black Peppers, and mango powder.

Malabar is south western costal province of India. This coastal area has lots of coconut easily available, so as tamarinds.

 

It is believed these two spices are the most useful to regulate human body thermostat

 

Some spices such as clove, cinnamon, cumin seeds, and coriander seeds are commonly in use with meaning full reason. These spices are mixed with different spices according to recipe.

 

KHASIYAT’S Malbari lijjat is giving authentic aroma and taste of southern items.

 

It enables you to make Rasam, sambhar, chicken Malbari, fish Malbari masala, Malbari Bakara, daxini sabji

HYDERABADI is important part of India as long as food and aroma concern This is because Mughal emperor from Humayu the early time Mughal emperor to tipu sultan have ruled on Haidrabad, it is long - long time BAVARCHI of sultan were particular and fussy about their food preparation. Latest chefs also very popular for grate dishes HYDERABADI varieties are on top list of Indian food dishes, this is most important to note that HYDERABADI dishes are having equal range of vegetarian and non vegetarian items mainly this items are not restricted to HYDERABADI chef to use available ingredients but anything from India that comes in this dishes.

 

KHASIYAT’S HAIDRABADI KHUSHBU IS a mixture of specialized Masala mix to bring most favorites items on your desires.

 

Subji-mandi, Haidrabadi mutton (could be BEEF/GOT or LAMB), BAVARCHI Ki Murghi (a chicken dish) Haidrabadi dhan (beans such as mutter, kidney beans [Rajma], black eyed beans [chowli])