This blend brings the warm and hearty flavours of the ever so popular Punjabi chole/chana with an old delhi twist thus making it an exquisite blend. Infused with a variety of spices, it imparts a rare character to the dish. Bring home this king of the kitchen and enjoy the special meal with poori, bhature , zeera rice, parantha or phulka/roti! Oh and don’t forget the onion rings and achaar on the side!
Pav Bhaji Masala is one of the most versatile masalas that you can add to your kitchen. Apart from adding it to the Bhaji, you can add it to various chicken dishes, pulao and plenty of other veg dishes for enhancing its taste.
Standing in a long queue in old delhi, waiting for that piping hot plate of aloo ki sabzi and poori, finally your turn comes and just when you are about to take that long awaited first bite, the bhaiya serving stops you and says “are sahab chutney to dalwaiye, nahi to swaad kaha aayega”. This unsung hero amplifies the taste of the subzi like none other. A very unique tasting North Indian condiment which derives it’s sweetness from raisins, a bit of bitterness from fenugreek, sourness from mango mixed with some spices, methi ki chutney is packed with flavors. Served with poori, bedmi, nagori, kachories, samosas or with something as simple as mathri!
This blend brings the original flavours of one of the top favorite dishes of north india in a convenient pack. A subtle mix of indian whole spices that elevates the taste of the curry into rich sumptuous flavours. Enjoy this wholesome dish with plain/zeera rice and dive back into childhood memories.
Our Sabzi masala, popularly known as the “gabadiya masala” is the most flavoursome masala that can turn any boring subzi into a delicious one. A blend made from different masalas that adds flavour to any simple vegetable dish.
Make your dishes irresistible with the use of Shan-e-Delhi’s Geera Powder. Add it as a tadka to your dal or as a finishing touch to your meat stews. The taste and aroma that you will get from this powder is certainly unmatched. We keep a strict eye out on the quality that we serve you and nothing but the best variety of Geera is used to make this spice. The moisture-proof packaging keeps it fresh and retains the taste.
Simple dish Bringing you the authentic taste of matar paneer through this blend of our’s, see this simple and humble dish transform into a star attraction on your dining table. The emulsion of spices into the curry gives it a creamy and rich flavor, cook it restaurant style or the dhaba way, it sure will earn the shelf space in your kitchen!
Popularly used as a meat tenderizer, it also adds that tangy taste to your kebabs (traditional sheesh kebab recipe has kachri powder). A rich source of protein, can be cooked in everyday dishes like vegetables. Can go into your chuntneys to enhance the tangy taste. Packed with antioxidants it boosts your immunity and acts as cooling agent too.
Sambhar is a delicacy to have. They are a healthy soup which can be accompanied by plenty of other foods. They have medicinal values and are widely consumed throughout the southern part of Indian as a heat reliever.
Craving for that dadi nani Aam ka Achaar which no supermarket shelf is able to provide? Get this amazing mix of Aam ke Achaar ka masala. one stop solution for the authentic pickle. Will take you back in time and satiate your craving. want to try something different? Why restrict yourself only to the achaar/pickle, Try this fragrant and tangy masala in the sabzi of your choice: ‘achari baingan” or “Achari Gobhi”? . Afterall new adventures pave the path of a Gastronome!
Consumption of fennel seeds or saunf post food as a refreshment is not unknown in india. However these seeds are not just for refreshing your breath, they are indispensible for their culinary and medicinal useage. Feenel seeds are rich in vitamin(C, E,K, ), calcium, zinc, potassium, iron, magnesium to name a few. It also serves as an antioxidant. It helps in digestion, is a natural coolant, promotes lactation, helps regulate blood pressure, improves skin, weight loss and the list goes on.
It is also used in various dishes from biryani to curries, tomato rice or just pairing it with munnaka brings you the best summer coolant!
Rich in omega-3 fatty acids, iron, calcium, zinc, manganese, and magnesium. Rai or sarso (mustard seeds) are used for tempering the dishes, both vegetarian and non vegetarian. it is typically combined with green chilies and curry leaves in a tadka or added with ghee at the start of a curry or dry veg/nonveg preparation. Adds a distinct flavour and fragrance to the dish.
Also known as carom seeds or bishop’s weed without which a dal tadka is incomplete, the seeds have a bitter , pungent flavor Ajawain seeds are also added to the flour to increase the flavor and the aroma while it helps in digestion in poori, bedmi , mathdi and so on. it is used as a seasoning for potato curries or for tempering for dals, pakodas and samosas. . Ajwain Not only adds flavor but is also very healthy. Takes care of your digestive health and helps increase the apetite for those who are suffering from loss of apetite.It is known to treat common cold and cough, ear and tooth ache, greying of hair , its benefits are endless.