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Dagad Phool (Kalpasi)
Dagad Phool, also known as Kalpasi or stone flower, is a dried lichen with a distinct earthy, smoky aroma used to enhance the depth of spice blends. Though not a spice in the traditional sense, it plays a vital role in regional Indian cuisines, particularly in Maharashtrian and South Indian cooking, where it adds a unique background flavor that's hard to replicate.
Dahi Vada Raita Masala 100 gm
- Authentic spice blend for dahi vada and raita
- Ideal for dahi vada, boondi raita, vegetable raita, and fruit raita
- Tangy, mildly spicy, and flavorful seasoning
- Made from carefully selected premium-quality spices and herbs
- Ready to use for quick and delicious yogurt dishes
- Hygienically packed to preserve freshness and aroma
Dal Makhani Masala 100 gm
- Authentic North Indian Dal Makhani spice blend
- Ideal for black lentils (urad dal), kidney beans (rajma), and creamy lentil dishes
- Rich aroma with a perfectly balanced blend of spices
- Made from carefully selected premium-quality ingredients
- Easy to use for restaurant-style homemade dal makhani
- Hygienically packed to preserve freshness and flavor
Dal Masala 100 gm
- Authentic traditional dal seasoning.
- Premium blend of carefully selected herbs and spices.
- Ready-to-use spice mix.
- Ideal for moong, masoor, chana, toor, and mixed lentils.
- Rich, aromatic, and balanced flavor.
- Easy to prepare at home.
- No artificial food colors.
- No added preservatives.
- Hygienically packed to preserve freshness and quality.
