Tava is a flat frying pan. Usually it is useful to roast chapatti or any type of Indian bread. When somebody wants to cook a dry item and if at all needed to cook in pan fry style, then a Tava is used.

Some People prefer to have either rice or bread in their routine Menu. People who don't prefer rice in their daily menu, like to have any type of semi dried item with bread. The Tava Style becomes useful to the people like hunter tribes or dry wood pickers who are habituated to eat in flat dish or use a leaf as a plate because they cannot afford carrying utensils, and hence dry item came in to existence. Some spice like Fenugreek seeds, black cumin seeds, cumin seeds, coriander seeds, aniseeds, fennel seeds, clove cinnamon sticks are blended together to make a nice mixture which are then used in Tava style.

Anything cooked in herbs should be fully cooked and in the end just added enough with Khasiyat Tava Masala and mix it nicely in medium heat stirring all the time. Dhingree Tava, Veg. Tava, Chicken Tava, Goat Tava, Lamb Tava, and Prawn are popular items.

Kadhai is thick iron wok like, handed pan. Some Items are not so juicy or totally dry but always with thick gravy.

Those people who live in the jungle or central region of India, which is plain and agriculturally useful because of big rivers passing through that area, they grow lots of seasonal vegetables which they like with thick sauce. The people from central region like rice or bread with vegetables, any type of meat or fresh water fishes, crab also prawn. Therefore, their dishes are always with thick sauce. Kadhai is an ideal cooking utensil, and it become very useful. Now the item which is cooked in utensil called KADHAI become very popular after the utensil’s name item also known as KADHAI.

lain area with many rivers and jungles, having moist atmosphere are habituated to use spice like Ajwain Seeds, Nigel Seeds, Dill Seeds, Cumin Seeds, Star Flower, Mack, Clove, and Nutmeg .

Kadhai dishes can be easily cooked with KHASIYAT KADHAI MASALA.

Any Type of food can prepare in KADHAI style. Take three tbs. mother sauce and add paste of tomato puree Mix in KHASIYAT KADHAI 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.

Handi is a deep pot with narrow neck. Again it is Afghani style of cooking. Nan-bread is also popular in Afghanistan; they deep it in sauce and eat it that way. When large quantity is needed to serve a big group, this preparation is having little thin and juicy gravy therefore it is required to be served in a way so that juicy gravy should not spill out. Plus people like hot temperature of food so to keep it warm until the last person is served in this type of deep and narrow utensils, which is known as “Handi”. The most important to know is this style of cooking is cooked also in larger deep fat tummy and narrow neck handi pot. Originally cooking style in Handi is very close to pressure-cooker. When cooking in Handi, let it cook very slowly, sealing the opening of the pot with soil lid would keep the food inside the Handi is cooked with steam, just because of it aroma and taste to reaches to the depth of every pieces.

Local Spice like Clove, Green Cardamom, Brown Cardamoms, Cinnamon, Nutmeg, Black Pepper, Rock Salt, and Mango powder commonly used in Handi items. Thicker Gravy with use of lots of tomatoes and capsicum paste is the reason, why it tastes the best. Any Type of food can be prepared in Handi style. Take three tbs. mother sauce and fry it with oil, asafetida and salt.

Any Type of food can prepare in Handi style. Take three tbs. mother sauce and add paste of tomato puree Mix in KHASIYAT HANDI 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.

"Baltti” is a serving utensil which comes in narrow bottom and wider open on top, and “Baltti” means bucket. Festival loving Indians all ways have occasions to celebrate. In Afghan which used to be a part of the 'northern Indian Plateau’, People lived in extended families. Due to big numbers of family members; it feels like a social gathering each time. Therefore, a large amount of food is required. That's where Balti is used as a serving utensil, So that it can maintain the temperature and that happens because of its narrow and deep shape.

Northern Part of India is very cold. From VEDIC era, people were known to use hot natural spices to keep their body temperature regulated, in order to prevent illness in the cold weather. Spices like Fennel seeds, aniseeds, dill seeds, clove, cinnamon sticks, starflower's, brown cardamoms, cumin Seeds, Coriander Seeds, black pepper and red chilies used to warm-up, they are very aromatic, this spices are used in Balti food Preparation. The mind-blowing aroma of Balti style is very popular amongst Indian food lovers.

Any Type of food can prepare in Balti style. Take three tbs . MOTHER SAUCE and add paste of tomato puree Mix in KHASIYAT BALTI MASALA stir thoroughly and your choice of pre cook item “that could be chicken, lamb, goat or beef meat or see food with add saved stock in it. Then cook it for some time.