Krushal Commercial Complex Chembur, Mumbai, Maharashtra

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. USAGE Used most commonly to add a spicy-warm flavour to tea and milk. It is also used to make 'Ukala'*, a drink popular in Western India. *'Ukala' is a hot brew of milk, water, sugar and a pinch of Everest Tea Masala. Ukala is ideal for those who need to take milk but do not like it plain. RECIPE: MASALA TEA To get the best flavour add Everest Tea Masala while you boil water to make tea. For 2 cups of tea ¼ tsp ofEverest Tea Masala will suffice. It not only adds a special flavour to your tea but also make you come alive with freshn

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. USAGE Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs) RECIPE: VEGETABLE BIRYANI Before you begin: Parboil 250 gms. Basmati Rice. In 3 tbsp oil, fry 3 sliced onions, 1 tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and turmeric powder.Cook till oil separates. Add ½ cup curd. Add 1½ tbspEverest Biryani Masala, roast. Add 1½ cup cooked vegetables like green-peas, cauliflower, carrot and salt. Grease bowl, spread ½ the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup milk. Cover, heat for 15 mins. on low flame.  

DESCRIPTION Sambhar is a wonder recipe from the South of India and can be aptly described as a 'designer health food'. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food. USAGE Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations. RECIPE: SAMBHAR Before you begin: Soak 100 gms. Tur Dal for 30 minutes. Boil Dal with pieces of Drumstick, Brinjal, Pumpkin and Onions.Add 2 tbsp of thick Tamarind Juice, Chilli Powder, salt. Add 1 heaped tbsp of Everest Sambhar Masala. Bring to a simmer. Remove from fire. Serve.

DESCRIPTION A subtle blend of spice specially combined to enhance the taste of vegetable dishes. 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. USAGE If you need to rustle up a quick vegetable curry, all you need is your favourite vegetable/s and Everest Sabji Masala, the 'one-stop' masala. That's right, you do not need any other spice to make your dishes tempting and irresistible. Everest Sabji Masala is just the right handy must-have for all those who simply don't have the time for elaborate cooking, but would like to prepare delicious, appetising vegetable dishes all the same. RECIPE: VEGETABLE Before you begin: Prepare the vegetable of your choice in ghee/oil as you normally do. Add Everest Sabji Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins., so that the vegetable retains the flavour and aroma of Sabji Masala. In a few minutes, your favourite, delicious vegetable is ready to eat. Everest Sabji Masala also adds a very distinctive and unique taste and flavour when used in the preparation of vegetable, lentils, grams, kachoris, pakodas, farsans, pattice, samosas, potato wadas, etc.

This wholesome dish needs an authentic touch of spices to make it burst into rich, sumptuous flavours.Everest Rajma Masala recreates grandma's secret rajma flavour, spice by pure spice and brings back the real taste of rajma. SIMPLE STEPS TO APPEALING ROYAL RAJMA Soak 100 gm of red kidney beans overnight. Boil for 20 min and keep aside. Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of Everest Chilli and Everest Coriander Powder. Add 1 tbsp Everest Rajma Masala. Fry for 3 min. Add 1 chopped tomato, 3 green chillies, ½ inch sliced ginger and salt. Add boiled kidney beans along with water. Cook for 15 min until gravy thickens. Serve hot with rice/bread (Naan/ Roti).

DESCRIPTION Pav Bhaji Masala is the blend that took Mumbai by storm. 'Pav' means a bun shaped home made bread. 'Bhaji' means mashed vegetables.From its humble origins in the by-lanes of Mumbai, it has become a 'must' on menus in 5-STAR restaurants and celebrity weddings. Dished out in the far-flung corners of the country, it has acquired the status of a foremost vegetarian recipe.Equally popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives. USAGE In Pavbhaji, and other crushed and mashed veg. cuisine that uses potatoes, tomatoes and capsicums. RECIPE: PAV BHAJI Before you begin: Shallow fry 2 tsp garlic paste, 2 chopped onions in 2 tbsp oil till soft. Add 2 chopped tomatoes, 1 tbsp Everest Pav Bhaji Masala, chilli powder and salt. Roast. Add 500 gms boiled vegetables like potatoes, green peas, cauliflower, capsicum.Cook and mash for 2 to 3 mins. Add a blob of butter, sprinkle chopped coriander leaves. Serve with hot buttered pav (bread) and chopped raw onions sprinkled with lemon.

'Pani' in Hindi means water. 'Puri' is a fried hollow ball made from wheat flour. The 'Puri' is punctured open on one side and stuffed with delicious fillings and topped with Pani. The 'Puri' is then eaten in a mouth full. This is one of India's most popular outdoor snacks. Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the 'Pani'. USAGE To spice the syrup in Pani-Puri. RECIPE: PANI PURI Before you begin: To prepare the 'Pani' for 100 puris, grind to paste, 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1 Sour Lime. Add the paste to 1½ lit. of water and Salt to taste. Add 2 tbsp Everest Pani Puri Masala. For added taste, you may add Everest Dry Mango Powder to taste. Chill, strain and serve with chopped boiled potatoes, boiled black channa or soaked salted boondi as fillers in the puris.

DESCRIPTION Explore the 'Curry' experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour. Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India's much loved vegetarian dish - Home-bred Cheese in fresh green peas: Mattar Paneer. Paneer curries and light gravies are enhanced with the fragrance and taste of Everest Kitchen King. USAGE Ideal for vegetable & paneer dishes with mild curry. RECIPE: MATTAR PANEER In 1 tbsp oil light fry 1 chopped onion, 2 green chilllies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp Everest Kasuri Methi, 1 inch ginger. Add ½ cup water, keep for 30 mins, grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, ½ tsp Everest Turmeric Powder & 2 tsp Everest Kitchen King. Add 1 cup boiled peas. Cook till ghee separates. Add ½ cup water & 250 gms fried paneer. Cook for 5 mins

This ready-to-use dry 'chutney' powder blend is a rare example of simplicity yet exquisite taste. Besides adding an extra taste and flavour dimension to food, it also happens to be an ideal accompaniment with fresh fruits, juices etc. USAGE A pinch of Everest Jiralu Powdermakes an excellent taste enricher on buttered Khakras, Bhakhris, Bajra-Ka-roti and hot Buttered Toasts. Everest Jiralu Powder sprinkled on Curd, Curd-Rice, Jeera Rice, Raita, Dahivada, French Fries, Fresh Fruits & Juices gives them a unique taste. RECIPE: JIRALU Everest Jiralu Powder is a perfect blend of natural salts and masalas. It can be had the same way a chutney or pickle is taken during a mea

DESCRIPTION A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes.It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves) and Trifala imparts a cooling effect to this blend. USAGE It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usal, patra, farsan etc. RECIPE: VEGETABLE Before you begin: Pressure cook 200 gm sliced cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep water. Fry 2 large chopped onions in 1/3 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir. Add tomato puree (250 gms), saute. Add cauliflower, potatoes and strained water. Cook till tender. Add salt to taste and 1½ tsp of Everest Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins. Serve. TIP: 500 gms vegetables or 1 litre of ready dal needs 1½ tsp Garam Masala. Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Everest Garam Masala.

DESCRIPTION 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. USAGE Used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India. RECIPE: VEGETABLE Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder.Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins. For added flavour add ½ tsp Everest Chaat Masalaand Everest Kasuri Methi.

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... you name it. Just sprinkle, and savour, a new kind of excitment. USAGE Sprinkle on Salties, Samosas, Sandwiches, Tikkies, Pizzas, Pakoras, Soft drink, Dahi Wadas, Papris, Burgers, Wafers, Paneer-Tikkas etc. RECIPE: ALOO CHAAT Before you begin: Boil, chop, fry till slightly golden 500 gms potatoes. Remove in a bowl. Cool. Add 2 tbsp mint chutney, 1 tbsp lemon juice, ½ inch piece ginger chopped, 1 chopped green chilli & salt. Mix well. Sprinkle 1 tbsp Everest Chaat Masala. Add chopped coriander leaves. TIP: Most fruit chaats, aloo chaats, salads, sprouted beans, finger chips, sandwiches, tandoori preparations, punjabi preparations, fruit juices, dahivada and other snacks taste best with a sprinkle of Everest Chaat Masala.