Search results for 'Everest'
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masalas have to meet the taste of each ethnicity or the regional group. Everest Tandoori Chicken Masala is one such masala to enhance the taste of delicious tandoori chicken at home.
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Everest Cumin Powder has aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. It has medicinal and cosmetic properties.
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At any Indian feast, Jaljira is a favourite welcome drink, and a natural choice after meals. A lively mix of spices and condiments that include mint leaf and dry ginger impart a tangy, sizzling character when mixed with plain water.
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At any Indian feast, Jaljira is a favourite welcome drink, and a natural choice after meals. A lively mix of spices and condiments that include mint leaf and dry ginger impart a tangy, sizzling character when mixed with plain water.
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Simple Steps to Refreshing Tea. Add 1/2 tsp of Everest Tea Masala to 2 cups of tea while you boil water to make tea. The wonderful flavour of Everest Tea Masala makes tea come alive with freshness. Serve steaming hot.
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Simple Steps to Refreshing Tea. Add 1/2 tsp of Everest Tea Masala to 2 cups of tea while you boil water to make tea. The wonderful flavour of Everest Tea Masala makes tea come alive with freshness. Serve steaming hot.
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Pepper is extensively used in the wintry cusine of North India, to impart warmth and pungency to veg. dishes. In the South, it is used as a flavouring spice in non-veg preparations.
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Everest Kasuri Methi makes your food yummy.
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An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
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Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These 'bold' berried peppers are sourced from the erstwhile shipping port 'Allepey' - a Southern district of Kerala.
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It's a combination of variety of warm spices that primarily include cinnamon, cardamom, clove, and bay leaf - making it an essential part of Indian cooking. Many prefer to finish a dish with Garama Masala to preserve the aroma and the taste of warm spices.
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Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice. The origins of this blend can be traced back to the Mughal era.
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Everest Chole masala refers to the blend of select spices which are available in packaged form for use in preparation of chick peas/kabuli chana. Chole masala is used in a very popular punjabi dish made of chick peas Garbanzo beans to be had with nan/batura.
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Turmeric Powder is one among those spices to be proved as a best result of Everest. The contribution of Turmeric powder is very much essential to make our eating stuffs or dishes aromatic and colored.
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Kusum Chhole Masala is a blend of more than 20 pure spices. Everest Chhole Masala gives an evenly balanced taste and flavour to chhole, made from chickpeas
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Kusum Chhole Masala is a blend of more than 20 pure spices. Everest Chhole Masala gives an evenly balanced taste and flavour to chhole, made from chickpeas.
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Everest Fish Curry Masala is a fine blend of spices,like chilli, coriander, tamarind, cumin & Garlic.Everest Fish Curry Masala provides great taste, color, and texture to the curries made using fish.
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Everest Sabji Masala is virtually the fast-food equivalent in the range of Everest blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare.
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An exotic, nuts and spices blend. Added to milk, it makes for a wholesome and nourishing drink. Children find its taste irresistible. Chilled or hot, it makes a rich drink fit to be served to guests and friends.
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Chaat is a racy blend that gives a wild and lively tweak to the well worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans.
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Chaat is a racy blend that gives a wild and lively tweak to the well worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans.
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A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
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Everest Shahi Paneer Masala is the fine grade and quality spices to enhance the taste of Shahi Paneer you prepare to delight your taste buds. The aroma, colour, taste
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Pav bhaji masala is the blend that took Mumbai by storm. 'Pav' means a bun shaped home made bread. 'Bhaji' means mashed vegetables.
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This Everest blend strikes an even balance between aromatic and flavouring spice agents to give chicken a luscious, inviting flavour
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This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days
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Pepper incidentally is an important spice in the Indian four-spice classic 'Garam Masala'. Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthematic condition.
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A perfect blend of garden-fresh aroma & natural green colour.This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon & sage, with a sweet-note as undertone.
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Everest Cumin powder is made from the seeds of the well watered and loamy regions of Gujarat and Rajasthan. The cumin seeds have a very high percentage of essential oil that gives an intense flavour to the seeds.
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A coarse-ground red chilly powder of the finest quality, distinguished by their bright red colour and mild pungency.
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An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Asafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India
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Everest Ginger Powder is fine-ground, light yellow, Cochin ginger- renowned for its subtle lemon like aroma and sharp, biting flavour. It is sourced from the port of Cochin off Kerala's famed Malabar Coast.
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3 Simple steps to Yummy Pani Puri: To prepare the pani for 100 puris, add 2 tablespoons of Everest Pani Puri Masala and stir. Add salt, mint leaves paste, green chillies and lime to taste. For added taste use Everest Dry Mango Powder. Chill, strain and serve with chopped boiled potatoes, boiled Bengal gram or soaked salted boondi as fillers in the puris.
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An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
Learn More
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A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It's a cooling spice.
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Everest Sambhar Masala is one such masala to add the authentic taste of a typical tasty south-Indian sambhar at home. Sambhar is a wonder recipe from the South of India and can be aptly described as a 'designer health food'.
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Everest Chicken Masala is a ready and perfect blend for making tandoori chicken and exclusive for preparation of all types of mughlai chicken curries.
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Ingredients: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt.
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Everest Turmeric Powder lends a wonderful, woody aroma and flavour. It is commonly used in almost all curries, stews, soups, snacks, masalas, seasonings and pickles. This organic turmeric powder also possesses rich medicinal properties.
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Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency.
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