Traditional

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We still believe and try to make people believe in the old traditional approach towards enhancing the aroma of food. The roots of taste lie in the old traditional methodologies used in cooking. Here, every ingredient (spice) is cleaned separately, then roasted individually on a low flame till they turn dark to keep the essence of each intact and then blended further by using the TRADITIONAL TECHNIQUE as we believe richness in taste and rawness in flavor stays more fresh and lasting by using “KANDAP” (a very traditional pounding machine used for powdering the spice mixture) which makes powdered special masalas keeping the originality in form of colour, aroma of spices intact.

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