Bitter seeds; dried leaves (kasuri methi) perfume butter chicken.
how to eat it
Serve & eat
Kasuri methi crushed at the end.
Ratings & notes
Loading…
वहीं सेSame place
More from India
Indian Single Malt Whisky
India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
from India · Goa
Indian Whisky (Molasses-based)
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
from India
Indian Brandy
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
from India · Popular in Tamil Nadu
Indian Dark Rum
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
from India · Popular in North India and the armed forces
Indian Craft Gin
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
from India · Goa
Feni
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
from India · Goa
मसालेSame shelf
More Spices & Herbs
Turmeric (Haldi)
Earthy, bitter golden root; India grows about 75% of the world's supply. Gives curries their yellow colour.
from India
Cumin (Jeera)
Warm, nutty seed; crackled whole in hot oil (tadka) or roasted and ground.
from India · Rajasthan
Cardamom (Elaichi)
The 'queen of spices': floral and sweet. Black cardamom (badi elaichi) is smoky.
from India · Kerala
Black Pepper (Kali Mirch)
The 'king of spices' and 'black gold', which drew European traders to Kerala.
from India · Malabar coast
Saffron (Kesar)
The world's most expensive spice by weight: about 150,000 flowers for 1 kg.
from Iran · Iran
Cinnamon (Dalchini)
True cinnamon from Sri Lanka is delicate; cassia (common in India) is stronger.
from Sri Lanka