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Wednesday, July 28, 2010

Indian Spices

In contemporary India spices are used to rustle up scrumptious delicacies. However the Indian spices are more than just ingredients to add flavour and aroma to foods. In fact from times immemorial these had been associated with magical spells and herein lies the Oriental charm of the spices. Indian spices like cardamom, ginger, mint, parsley, etc were widely used for this purpose. However, magic need not necessarily refer to the supernatural always. A mouth-watering dish or a healing herb can also create a magical spell and the Indian spices perfectly serve these purposes.

The Indian spices play an important role in its economy as well. The Indian climate supports the growth of an array of spices and as a result the nation produces 75 types of spices out of the 109 listed with the International Organization for Standardization (ISO).

Even in the ancient and medieval ages the Indian spices played a significant role in strengthening its economic condition. The history of Indian spices narrates a long story of trading with the ancient civilisations of Rome, China, etc. With changing times, however, the spice trade grew in leaps and bounds and the Spices Board of India was set up to administer the spice trading. States like Kerala, Punjab, Gujarat, Manipur, Mizoram, Uttar Pradesh and several others are the hubs for growing spices. Besides exporting, these spices are also being used within the country for flavoring foods and in medicines, pharmaceutical, perfumery, cosmetics and several other industries.

Besides serving as culinary ingredients, Indian spices have medicinal properties too and are, hence, good for health. In addition to this spices are well known as appetizers and digestives and are considered essential in the culinary art all over the world. Some of them have anti-oxidant properties while others have preservative properties and are used in some foods like pickles and chutneys, etc. Some spices also possess strong anti-microbial and antibiotic activities.

Different parts of the spice plants are used to add flavour to the dishes. For instance, both the seeds and the leaves of the coriander plants are used as spices. Hence Indian spices are used in the forms of dried seeds, leaves, flowers, barks, roots, fruits and certain spices are grinded and used in the powder forms. At times a handful of spices are grind together and a paste is made to spice up Indian cuisines. As far as seeds are concerned these used in their original forms to enhance the flavors of certain food items. The seeds are also the fruits of that particular plant but because of their tiny size they are referred to as seeds.

Some common seeds which are used as spices are Ajowan, Anardana, Aniseed, Caraway, Celery, Celeriac, Coriander, Cumin, Indian Dill, Fennel, Fenugreek, Mustard, Poppy Seed, etc.

Leaves of some plants are used as a flavoring agent. These leaves have a distinctive flavour and when added with some other food they lend their flavour making it more tasty and delicious. Various leaves are used all over the world for culinary, medicinal and many other uses. Some of the commonly used spices which come under the leaf category are: Basil Laurel Leaves, Tejpat, Curry leaves, Peppermint Leaves, Mint Origanum, Parsley, Sage Savory, Rosemary Leaves and others.

Other types of spices can be derived from the flowers and fruits of a certain plants. Some common flowers which are used as spices are Rose, Caper, Rhododendron, Juniper, Kokam, Mace and Nutmeg, Vanilla, etc. Similarly the roots or parts of roots, of many plant species have become specialised to serve as spices. The following spices are basically roots used as spices and condiments: Galangal, Garlic Ginger, Horse Raddish, Onion, Stone Leek, Lovage, Shallot, Sweet Flag and Turmeric.

Types of SpicesSome spices constitute the bark of a plant. These barks are highly flavoured and impart taste to a certain food item. Some spices do not come under any category of seed, fruit etc but yet belong to the family of spices. They are also used to impart flavour and taste to the food. Some common miscellaneous spices are Black Pepper, Long Pepper, Chabika, Clove, Amchur, Asafoetida, Karpoor, Arrowroot, Musk Mallow and others.

Besides these the Indian spices are also used in Ayurvedic medicines; as preservatives and perfumes. It does not matter in what forms these are used as the Indian spices are sure to cast a magical spell on whoever uses them.

Tuesday, July 20, 2010

Ice Cream Sandwiches

Ingredients:

Granulated sugar - 1/2 c.
packed brown sugar - 1/2 c.
peanut butter - 1/2 c.
shortening - 1/4 c.
Butter - 1/4 c.
Egg - 1
Flour - 1 1/4 c.
Baking soda - 3/4 tsp.
Baking powder - 1/2 tsp.
salt to taste

Method:

Heat oven to 375 degrees.
mix all ingredients.
Shape into 1 1/4 inch balls.
Place 3 inches apart on cookie sheet.
Flatten in crisscross with a floured fork.
Bake until light brown.
Remove cookies from cookie sheet and cool.
For each sandwich, place a big tablespoon of your favorite ice cream
between two cookies and press gently.
Freeze until firm on a cookie sheet.
Melt 6 oz. semi-sweet chocolate chips with 2 tablespoons shortening.
Stir occasionally.
Let stand 2 minutes and then dip half of each sandwich into chocolate.
Place back in pan and freeze until firm.
Store sealed in plastic wrap.

Egg Sandwiches

Ingredients:

6 - eggs
8 big slices - fresh bread
3 heaped tbsp - butter (room temperature)
pepper to taste
salt to taste

Method:

  1. Boil the eggs and mash well when still hot.
  2. Add butter, salt and pepper to the mashed eggs, making sure that the butter is well blended with the eggs.
  3. Keep aside.
  4. Trim the sides of the bread.
  5. Spread 2 heaped tbsp of the egg mixture on one slice of the bread.
  6. Place another slice on it and cut diagnolly.
  7. Repeat the same with remaining slices of bread.
  8. Serve with tomato ketchup.

Tuesday, July 13, 2010

Sweets from Ganguram


  • Prices include Service charges and delivery charges.

  • For delivery on a specific date, Please use the "Special Instructions" section of the order form.

  • Fresh sweets are delivered as a gift to your friends and family.



Rosogolla

Misti Doi

Combo Offer


20 pcs. US $ 6.00

1 kg US $ 5.75

US $15.75


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Gulab Jamun/Pantua

Paradise Sandesh

Chocolate Sandesh


15Pcs US $10.00 15 Pcs US$6.00 15 Pcs US$9.00

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Pranhara Sandesh

Dilkhush Sandesh

Sankha Sandesh

15 Pcs US $ 6.00

15 pcs. US $6.00

15 pcs US $7.00

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Milk Chamcham Milk Crown Indrani Misthi

15 pcs US $10.00 15 pcs US $10.00 20 Pcs US $ 15.00

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Rashmadhuri Malai chamcham Kasi chamcham

15 Pcs $ 10.00 15 pcs US $10.00 15 pcs US $7.00

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Mawa Roll

Kesaria Peda

Son Papdi


15 pcs US $7.00

15 Pieces US $ 6.00 15 Pcs US 7.00

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Mewa Pump Vanilla Punch Khir Patal

15 Pieces US$8.00

15 Pcs US $7.00

15 Pcs US $8.00

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Malai Sandesh

Lebu Sandesh Lebu SAndesh

Kacha Golla

15 Pcs US $8.00 15 Pcs US $6.00 15 Pcs US $8.00

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Kara Pak Sandesh

Kalakand Rajbhog

15 Pcs US $8.50 1 Kg kalakand

Price US $ 15.00

10 pcs

Price U.S.$ 7.00


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Famous Roll

Chocolate Barfi

Khir Mohan

15 Pcs US $ 10.00 15 Pcs US $ 8.00 15 Pcs US $ 10.00

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Chanaar Toast

Kesaria Rasamalai

Kheerer Chop

15 Pcs US $ 9.00

1 kg US $ 15.00

15 Pcs US $8.00

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Laddu

Makha Sandesh

Jal bhara Sandesh

15 Pcs US $ 10.00

1 KG US 10.00

15 Pcs US $ 10.00

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Assorted Sweets

Phool Sajja Sandesh

Need to place the order 1 week in advance

Prajapati for Tatya

Need to place the order 1 week in advance


1 kg $15.00

$20.00

$20.00

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Chitrakoot for Tatya

Need to place the order 1 week in advance

Khirmohan

for Tatya

Need to place the order 1 week in advance

Prajapati 2 for Tatya

Need to place the order 1 week in advance


$20.00

$20.00

$20.00

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1 kg Rabri $ 14.00




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Bengali Sweets In Bangalore! Try K.C Das

Most of the Indian companies or establishments when they get out of local area to expand most of the time they chase the ethinic diaspora. I am trying to talk about K.C Das in this context. I know their main target customers are ethinic Bengalis here but I also see that many other people also visit their sweets store. Some may be a fan of Bengali sweets, some for just little time pass or need to have something. In Bangalore they have their main store at Church Street. They have few franchisees at other areas like Indiranagar, jayanagar, BTM 2nd stage, Rajajinagar, JP nagar, Marathahalli, HSR Layout, Frazer Town and one in Mysore. K.C Das one of the best sweets vendors in Kolkata by far has just a mere presence here. I do believe that they can do much better here and take the initiative of popularising Bengali sweets by organising Bengali sweet festivals, organising only invitation programs etc. By doing so not only Bengali sweets will be more popular but they will also reap the primary benefit. I see they have not labeled themselves as Bengali sweets shop nor do they run any promo on them.

Now lets come to stuffs they offer. I visit their Church steet store at regular intervals. The store is ok in terms of ambiance. They offer quite a few variety of sweets and snacks like samosa. But the price is almost double or for few things more than double than what they charge in Kolkata. I understand here cost may be more as they need to get the chef from there etc but rationalizing their cost may do good. However, not many will be complaining about the cost as atleast they can find Kolkata sweets here. Apart from the sweets one can try sweet white dahi(curd), lassi, and luchi – alu dom. The luchi – alu dom is a good one for breakfast or to dose the light hungry stomach. However, the absence of the red dahi(curd) is a dampner for me. I just love that and anybody who will have that, most probably will gona like that too. Sweets are good and I would rather let you visit their website to view all they offer. Also you can learn about the founder’s history, R & D etc. To visit their site click here.
K.C Das
No. 48, St. Marks Road
(church street-St. Mark’s Road junction)
Bangalore-560001
Tel: +91-80-5533 2076

Thursday, July 8, 2010

Dal Bati Churma

Like an ancestral property, the progeny of Indian cuisine is passed on from one generation to another. Each region in India boast its specific flavor and each state have one or more dish to endorse. Over a period of time, Rajasthan have tried to maintain its legacy not only in terms of architectural heritage but cultural as well. And when we talk about culture, their food comes first in mind that reflects the dynamism of their cultural heritage.

Rajasthan food holds a special place in the hearts of the Indian people as it represents the ethos and lifestyle of the noble men that lived thousand of years ago. Perhaps the best known Rajasthani food is the combination of dal, bati and churma and this time we are going about this magnificent dish. Dal batti, churma; the ingeniously devised cuisine, truly unravels the magic of Rajasthan. It is the most wanted dish amongst the travellers exploring Rajasthan.


How To Make Dal Batti Churma

Dal Bati

(Puffed dough dumplings with lentil curry )
Serves 6
Cooking time 2 hours


Ingredients

For dal
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely.
2 tomatoes, chopped finely.
2 tsps garam masala powder.
2 tsps chilli powder.
1 tsp turmeric powder.
1 tbsp ginger-garlic paste.
2 green chillies, slit lengthwise.
2 tbsps cream
4 tbsps ghee.
1 cup coriander leaves, chopped finely.
Oil.
Salt to taste.

For dumplings
5 cups whole wheat flour, sieved.
1 cup ghee, melted.
2 tbsps curd.
Salt to taste.

Method
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

CHURMA
INGREDIENTS

Wheat flour 200 gm
Ghee 400 gm
Khoya / Mawa 100 gm
Sugar (grounded) 200 gm
Soaked almond (finely chopped) 50 gm
Cardamom (small) 4
Dalchini 1"

Method
Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Dal Bati Churma


Dal Bati Choorma is a Rajasthani Dish which has three main servings - Dal, Bati and Choorma. Dal Bati Choorma has a lengthy procedure for preparation as compared to other Indian Dishes. All the three servings are prepared seperately and so the dish takes time to be prepared.

Dal is lentils, Bati is baked wheat ball and Churma is ground wheat crushed and cooked with ghee and sugar.


Dal

Ingredients For Dal/Lentil:
  • 1 & 1/2 cups of Arhar Dal
  • 3 chopped onions
  • 12 - 3 finely chopped tomatoes
  • 2 tsp garam masala
  • 2 - 3 tsp red chilli powder
  • 1 tsp tumeric powder
  • 1 tsp ginger garlic powder
  • 3 - 4 green chilies
  • 4 - 5 tsp pure ghee
  • 1/2 cup finely chopped coriander leaves
  • Cooking oil
  • Salt to taste


Bati

Ingredients For Bati:
  • 5 - 6 Cups Wheat Flour
  • 1 Cup Ghee
  • 1/2 cup youghurt
  • Drinking Water for kneading
  • Salt to taste


Churma

Ingredients For Churma:
  • 4 - 5 Cups Wheat Flour
  • 1 Cup Ghee
  • 50 gms Almonds
  • Drinking Water for kneading
  • Sugar to taste
  • Cardamom Powder for taste
Preparation Method Of Dal

Take the dal and wash it in flowing water. Now put this in a Pressure Cooker. Add 1/4 th drinking water to that of the Dal/Lentil. Put the half spoon of turmeric to it and salt as per taste. Then Cover the Pressure cooker with lid and let 2 simmers come for the lentils get cooked. While the Dal is being cooked, take a shallow pan and put some oil in it. As the oil gets heated up, add the Jeera, red chillies and chopped onions to it. Once the onions get golden red, add the chopped tomatoes to it. Stir it for a while and then add to lentil/arhar dal once it is cooked. Now the DAL is ready to be served along with Bati and Choorma.


Preparation Method of Bati

For the Batis, a soft dough has to be prepared. For the dough, mix water, flour, salt to taste, ghee and curd. Mix them well so that a soft dough is made. Once the dough is made, make small round balls out of it. The balls should be lemon sized. Keep these balls covered for at least an hour. After one hour put them in the oven ( for 20 minutes)/microwave(15 minutes); till these become double their actual size. Take care to see that the balls have become golden brown in color when they are taken out. Now these Batis are ready to be served with Dal/Lentil.


Preparation Method of Churma

Take the wheat flour and add cardamom powder, almonds, sugar and ghee to it. Mix these well and make a soft dough using drinking water. Now make small ping pong balls out of the dough. Once the balls are made. place them once by one on a flat surface and make circular plates/bread out of them. The size of the bread should not be more then 2 - 3 inches. As soon as the breads are made, put a deep frying vessel and heat some oil in it. Now fry all the breads in this oil. Take these breads out when they become slightly red brown. While Still hot, crush the breads to powder to make the Churma. This Churma is now ready to be served.

Serve the three servings along with each other.


Our Suggestions
  • Dal Bati Churma is a Traditional Rajasthani Dish prepared on special occasions. It is specially prepared in Rajasthani Weddings. Jodhpur, Jaipur and Jaisalmer are famous for Dal Bati Choorma.
  • Dal Bati Churma is usually served either during the lunch time or dinner time.
  • Dal Bati Churma is usually not preserved for more than one day as it looses its taste. So when you are making this special preparation, make it in smaller quantities.
  • The more Ghee you use in Dal Bati Choorma, the better it tastes. So try to keep a free hand.
  • Apart from Dal Bati Churma, other Rajasthani Dishes are also famous like Dal Papadi, Khasta Kachori and Papads.

Ingredients (Makes: 10-12 pieces)

Kachori
  • For Cover
    • 1 1/2 cup: Plain flour
    • 3 tbsp: Oil
    • Salt to taste
    • Cold water to knead dough
  • For Filling
    • 1 cup: Yellow moong dal washed and soaked for 1/2 hour
      1 tbsp: Plain flour for patching
    • 1 tsp: Garam masala
    • 1 tsp: Red chilli powder
    • 1/2 tsp: Dhania (coriander) powder
    • 1/2 tsp: Coriander seeds crushed coarsely
    • 1/2 tsp: Fennel (saunf) seeds crushed coarsely
    • 1/2 tsp: Cumin seeds
    • 1/2 tsp: Mustard seeds
    • 1 tbsp: Coriander leaves finely chopped
    • 2-3 Pinches asafoetida
    • 1 tbsp: Oil
    • Oil to deep fry
    • Salt to taste
  • Method
    1. For Cover
      1. Mix flour, salt and oil, knead into soft pliable dough.
      2. Keep aside for 30 minutes.
    2. For Filling
      1. Put plenty of water to boil. Add dal.
      2. Boil dal for 5 minutes, drain. Cool a little.
      3. Heat oil in a heavy pan.
      4. Add all seeds whole and crushed allow to splutter.
      5. Add asafoetida, mix. Add all other ingredients.
      6. Mix well. Do not smash the dal fully. But enough to make the mixture hold well.
      7. Remove from fire, cool.
      8. Divide into 15 portions.
      9. Shape into balls with greased palms.
      10. Keep aside.
    3. To Proceed
      1. Make a paste with water, of flour for patching. Keep aside.
      2. Take a pingpong ball sized portion of dough.
      3. Knead into round. Roll into 4" diam. round.
      4. Place one ball of filling at centre.
      5. Pick up round and wrap ball into it like a pouch.
      6. Break off excess dough carefully.
      7. Do not allow cover to tear.
      8. Press the ball with palm, making it flattish and round.
      9. Repeat for 4-5 kachories.
      10. Deep fry in hot oil, on low flame only.
      11. If the kachori get a hole anywhere, apply some paste.
      12. Return to oil and finish frying.
      13. Turn and repeat for other side.
      14. Fry till golden and crisp. Small bubbles must appear over kachori.
      15. Drain and serve hot with green and tamarind chutneys.
    Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

    Wednesday, July 7, 2010

    Sandwich Special

    They may not seem like a typical Indian food but sandwiches are not just widely eaten in India they are also very popular. They're convenient to pack for a work or school lunch and can be very filling too.

    Just like countless other foods Indian cuisine has adopted and adapted from other cultures, the sandwich too has taken on the special Indian flavor. In fact in big cities like Mumbai (India's financial capital), street vendors have successfully created and sell millions of what is affectionately known as the Bombay Sandwich! With ingredients ranging from chutneys and pickles to fillings like yummy cooked vegggies and Chicken Tikka, the Indian sandwich is just as satisfying as any curry.

    Have an Indian sandwich lunch or dinner the next time you're feeling like you want a break from slaving over the stove. Here are some yummy options to try:

    Tuesday, July 6, 2010

    Hyderabadi Biryani

    Hyderabadi Biryani


    The most famous biryani, it initially came when Aurangzeb invaded the South and installed the Nizam-ul-mulk who later as the Asfa Jahi ruler became the Nizam of Hyderabad. So, as the influence of the Muslim rule, Hyderabadi Biryani and Arcot Biryani became popular. The Biryani spread to Mysore by Tipu Sultan of Carnatic. 'Hyderabadi Biryani' is made in different styles -- 'Katchi' Biryani, where the meat is marinated in curd and then steamed with rice, and the 'Pakki' Biryani, where the meat is cooked with all the accompanying spices and then the rice added to the
    resultant gravy in a sealed handi.

    Recipe for Hyderabadi Biryani


    Ingredients:
    350 gms Basmati Rice
    200 gms Potatoes
    200 gms Carrots
    100 gms Onions
    4 Green Chilies
    30 gms Ginger
    20 gms Garlic
    1/2 tsp Turmeric Powder
    1 tsp Red Chili Powder
    1 cup Curd
    1 tsp Saffron
    2 tbsp Milk
    1/3 cup Mint ( Pudina leaves )
    1/3 cup Coriander Leaves
    4 tsp Rose Water
    50 gms Cashewnuts
    50 gms Almonds
    25 gms Raisins
    120 gms Ghee
    Salt To taste

    Method:

    * Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
    * Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
    * Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
    * Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
    * Soak the almonds in water for half an hour and keep aside.
    * Beat the curd in a bowl and divide into two equal portions.
    * Dissolve saffron in warm milk and add it to one portion of the curd mixture.
    * Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
    * Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
    * Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
    * Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
    * Add the dry fruits and nuts when the vegetables are done.
    * In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
    * Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
    * Place a moist cloth on top, cover the lid tightly so that it gets sealed.
    * Put the handi on dum in a pre-heated oven for 15-20 minutes.
    * Serve the hyderabadi biryani hot with mint chutney and other vegtables.

    Kolkota Biryani




    Kolkata biryani is far spicier than its cousins, and distinguishes itself by its use of potatoes. The whole, skinned potatoes in biryani take on all the nuances of flavour in the stock. Even this has a history behind it. This biryani originated from the Avadh royal family, which migrated to Kolkata with a coterie of cooks. The dish permeated from the royal family downwards to common households.From Lucknow the biryani moved to Calcutta when, in 1856, Nawab Wajid Ali Shah was deposed by the British. His team of cooks moved with him and so did the biryani . In Kolkata the biryani entered poorer homes, which could not afford meat everyday, so the meat was replaced by potatoes which came to be known as the 'Calcutta Biryani'.

    Recipe for Kolkata Biryani

    Ingredients:
    2 pounds of Lamb or Chicken or Goat
    2 pounds of Basmati Rice (long grain)(soaked in water for 30 minutes)
    1 pound of Potato
    2-3 Tomato
    A cup of Yogurt
    Salt (to taste)
    2 medium Onions
    2 tsp. of Garlic Paste
    2 tsp. of Ginger Paste
    (If you don't plan to use the masala mix then following spices are needed)
    1 tsp. of Red Chilli Powder
    8 small Cardamoms
    4 big black Cardamoms
    10 Cloves
    10 pieces of solid Black Peppers
    1 tsp. of Cumin
    1 Cinnamon Stick
    2 Bay Leaves
    5-10 dried plums
    Oil 2/3 cup
    6 Green Chillies
    1 bunch of Cilantro Leaves
    1/2 bunch of Mint Leaves (Podina)
    2 tsp of Saffron
    1 Lemon cut thin

    Method:
    Slice the onion in hoizontal way so that rings are formed and fry it in oil until its light brown.
    Add garlic, ginger, salt, chili powder, cloves, cardamoms, black peppers, zeera, bayleaves, cinnamon to the above mix. Fry this until the water is dry.
    Add the meat and fry it again for 10 minutes.
    Add yogurt and dry plums to the mix and fry for 5 mins.
    Add some water and cook on low heat until the meats cooked. Lamb without pressure cooker takes 2-3 hours while chicken takes 45 mins.
    Peel the potatoes and cut them into large chunks. Boil (or microwave) them until they're half cooked. Add it to the mix and cook for more time till everything is cooked.
    At the end there should be 2-3 cups of gravy in the mix atleast and it should be a thick gravy.
    Separately soak Rice in warm water for 20-30 mins.
    Remove water from Rice and after its dry stir it in a pan of butter (5 tsps)
    Now add saffron to the mix and put it in rice cooker. Make Sure that rice has to be 3/4th cooked and not totally cooked. I cook this in lamb broth that i make of 1-2 bones and meat jsut for more flavor.
    Now take a big aluminum tray (biggest in the store) and then form this layer
    Layer 1: Rice
    Layer 2: gravy of lamb and lamb peices
    Layer 3: mint, cilantro chopped with lemon slices.

    Sunday, July 4, 2010

    Punjabi Chandu Halwai Karachiwala

    In 1896, Punjabi Chandu Halwai established its first shop in Karachi. Founded on the principles of uncompromising standards of quality and service, the business soon flourished. After the Partition of India in 1947, the business moved to Bombay and the company soon established itself as a reputable manufacturer of sweets and savouries in Bombay as well. The wide geographical network of centres has helped establish the company as the foremost sweetmeat manufacturer of Bombay. Generations of customers have come to trust the quality of this particular sweetmeat shop,

    Chandu halwai almond  pistaAt a Punjabi Chandu Halwai outlet there is a mindboggling array of sweets, namkeens or even Fast Food. This with several forms of delightful packaging options ensures that they are the first choice of all consumers in the city whether they are homemakers or hard-nosed industrialists.Today, their sweets are appreciated all over the world! Their firm commitment to quality and value have held them in good stead. Some of their reputable customers are: Pepsi India, Lupin Laboratories, Crompton Greaves Ltd, Mahindra British Telecom, Philips India Ltd, Otis Elevators Ltd, Taj Air Caterers, Taj Mahal Hotel, Air India, Tandon Group of Companies etc.

    They have also established their business overseas like Europe, the Middle East, the United States of America and many more. Punjabi Chandu Halwai has a strong administrative base built upon years of experience and goodwill. The company and associated concerns are administered with the common principles of quality of service, trust, reliability and excellence. The Company has a license from FDA, India.

    Realizing the importance of information technology, the company was quick to adopt the computer as an administrative tool. The basic administrative functions like inventory control, sales and accounting and finance were computerized and are controlled by a LAN server. The company is also committed to providing value-added services using the latest information technology.

    India is a country renowned for its range of food. The diversity of the nation has contributed towards the wide variety of food made here. The preparation of Indian sweets and savouries is an art that has developed over the centuries. For over a century, the house of Chandu`s has developed one of the finest ranges of sweets and savouries with the help of generations of expert workmen who have dedicated their lives to this pursuit of excellence. The recipes for the sweets and savouries are drawn from all corners of India and represent a wide cross-section of Indian culinary habits. Made with the finest ingredients and uncompromising quality standards, these sweets and savouries carry the hallmark of the commitment that drives the company.

    Over 150 varieties of sweets and snacks are produced at the factory, Chandu Bhavan. Always humming with activity, the factory lives up to the high standards the company sets for itself. With new products being added on a regular basis, innovation is constantly the need of the hour.

    The products are broadly divided into these categories: Pistachios-Almond Cashew specialities, Halwa specialities, Malai specialities, Barfis and Pedas, Bengali sweets, North Indian sweets, etc.

    Nabin Chandra Das
    Nabin Chandra Das was not a confectioner. His progenitors were associated with the production of sugarN C Das However, Nabin Chandra lost his father at a pre-natal stage and hence could not pursue the family trade. Financial stringency compelled him to abandon studies at a tender age and start a business. Success was very hard earned for him. After the initial hiccups in business, he set up a sweetmeat shop as his last resort in Baghbazar. Very soon, he came to realize that he had at last chosen the right metier.

    In a short while, Nabin, the undisputed King in the kingdom of sweets discovered that `Sandesh`, though very tasty, was getting stuck in the throats of many owing to its dryness. So, the great improviser started thinking of some new sweetmeat sans the dryness but more palatable and juicy. Initially, he found it impossible to pressure the shape of casein soaked in sugar-syrup with its taste intact. His experiments went on unabated but every time, this ball of sweetmeat started to dissipate and could not be kept as a tight round mass as intended.

    Now this dispersed sweetmeat with a little touch of `class` became popular as `Baikuntha Bhog` and won the hearts of the sweet-loversN C Das. However, Bengali cuisine had taken some giant steps ahead during these experiments and trials and at long last, the much-desired round ball of casein, soaked in syrup, came into being. Nabin Chandra Das named it `Rosogolla`. The Baghbazar of Roop Chand and Mohan Chand was shot into limelight for this sweet of incomparable delicacy. This prized sweet is pure milk casein processed and preserved in sugar-syrup. It is highly nutritious and can be digested easily. It should not be eaten at one go but in slices and the excess of syrup should be squeezed out before eating.

    Initially, Rosogolla did not evoke much response. The ordinary man did not like the sweetmeat of casein as they were granulated. One day Bhagwandas Bagla, an opulent businessman, stopped at Nabin Chandra`s shop while driving by. His child was thirsty. Bagla asked the helper-boy of Nabin`s shop to fetch a glass of water. As was the custom, the boy offered sweetmeat along with water. It was the special `Rosogolla` of Nabin Chandra`s shop served on a dish. Bagla`s child was delighted to taste this unique sweet. Seeing this, Bhagwandas Bagla himself tasted `Rosogolla` and was fascinated. Soon, the fame of this special sweet spread like wildfire and within a short span of 6/7 years, Rosogolla won the hearts of millions in and outside Bengal. Ironically, the orthodox society did not accept `Rosogolla` for a long time. They opined that a sweetmeat which was prepared by boiling, was not fit to be served to God for worship. Gradually, these negative thoughts and prejudices were eradicated and Rosogolla became a universal favourite.

    Another ecstatic creation of Nabin Chandra was the ungranulated `Sandesh`, which was prepared with meticulous care after boiling for long. Some confectioners prepare such `Sandesh` without boiling much. Consequently, the sweets contain more proportion of liquid than desired, and the customers get deceived. But Nabin Chandra`s `Sandesh` was ungranulated and properly boiled. So it is devoid of the excess fluid, dry and very palatable. Some more of his outstanding creations are `Ratabi Sandesh`, `Abar Khabo` etc.

    Krishna Chandra Das
    Krishna Chandra Das was the only issue of Nabin Chandra Das. He is popularly known as K.C. Das - the unrivalled king in the world of sweets. He had inherited his father`s skill and finesse in preparing sweets. Moreover, he was a brilliant innovator. He made `Rosomalai` by treating Rosogolla with dense milk while his father was alive. Despite its novity and superb taste, `Rosomalai` was eclipsed at that time by the tremendous popularity of `Rosogolla`, which was reigning supreme. But Krishna Chandra Das was desperate to preserve the difference of Rosomalai as an exclusive sweet. So, he set up a new shop at Jorasanko in 1930. In the interim, Nabin Chandra Das`s shop shifted its address twice - at the north of Raja Ballabh Street and then towards its south in a small, unimpressive house. Today, that house has given way to a palatial building, which is the residence of the descendants of Nabin Chandra Das. After the demise of Nabin Chandra, Krisha Chandra`s sons viz. Tarini Charan, Bama Charan and Ambika Charan used to look after the original shop. However, the shop was later closed down on account of some legal hassles.

    People outside Calcutta were very eager to have a taste of `Rosogolla`. But the earthen vessels had many inconveniences to bring `Rosogollas` from Calcutta. They are frail and could not be sent elsewhere by bearers. Krishna Chandra realized that if the sweets were packed in some metallic container, it would not diminish either the taste or aroma of the Rosogollas. Soon, he thought of a device and did not use any heavy container for that purpose. Thus came the famous tinned Rosogollas` of K.C. Das, which became popular not only in India but was sent abroad in large quantities.

    K.C. Das created a sensation in the world of sweets and confectioneries. Their popularity was far-flung. All the sweetmeats in K.C. Das`s shop, are made from cow`s milk. The posset or casein made from buffalo`s milk, cannot make such palatable sweets as those made from cow`s milk. The sweets from the farmer`s milk are also very hard. Even curd and sandesh made from buffalo`s milk, are not fine enough or soothing to the taste-buds. As a result, there are umpteen syrup sweets in K.C. Das`s shop, such as `Singara`, `Nimki`, `Lalmohan`, `Chamcham`, `Mihidana`, `Seeta Bhog`, `Jilipi`, `Amriti`, `Darbesh`, `Ksheermohan`, `Rosomalai` etc. The shop also sells curds and `Sandesh`. Another remarkable feature of K.C. Das`s shop is the `Diabetic Sweet` which has impressed the diabetic patients highly. The milk for K.C. Das`s factory, comes from some renowned cow-sheds. Clarified butter/ghee made from cow`s milk, comes from Khurza in U.P. Besides, the factory has its own arrangements of making ghee from the liquid extracted from posset.

    K.C. Das is in Calcutta since antiquity (for 10/11 generations). During this time, they have had interactions and exchange of techniques with different types of sweetmeats. As a result, the original mode and style of preparing sweets have undergone several changes and novelty in cuisine related to sweets, have been really spectacular. Above all, K.C. Das`s factory has an impeccably scientific and hygienic method of making sweets. It takes utmost care about neatness - such as protection from files and other germ-carriers. The factory also has an improved technology for making posset or casein from milk. The succeeding stages in making sweets are not done manually. After they are made, the sweets come on loaded trucks to the K.C. Das shop at Dharmatala. K.C. Das is the only establishment in the kingdom of sweets, where sweetmeats are not made on red-hot ovens but with the help of steam.

    Dwarika`s sweets
    `Dwarik`s` sweet shop was set up in 1885. Then it had the facia `Dwarik Nath Ghosh`. In 1925, it was named as `Dwarik Ghosh & Sons Ltd.` in 1948, the shop was rechristened as `Dwarik Sweets (India) Ltd.` Finally in 1955, the name became `Dwarik Grand Sons.` The very name contains the essence and tradition of the shop, which has served the palates of the connoisseurs of sweets in Calcutta for three generations. In 1987 the legacy has passed over to the fourth generation. `Dwarik`s` is an institution in itself and today it not only bakes itself in its past glory but is ever alert in maintaining and improving its established standards.

    `Dwarik` is not only famous for its sweetmeats but for salty food as well. At first the shop was founded at 77, Shyama Pukur Street. Initially, the shop used to sell `Pera` and `Borfi` made of thickened milk as well as `Danadar`, a granulated sweetmeat and curd. Sandesh was not that favourite and the specimen available was a grinded sweetmeat which did not go down well with the masses. In 1925, Dwarik Ghosh founded the second shop at the age of sixty. This shop no longer exists in Shyambazar. It was abolished while the Central Avenue was under construction.

    The sweets of Dwarik are exquisite in taste. He did not introduce any new sweetmeat in the list of existing sweets. So it may be assumed that his popularity and fame was due to the superior quality and finesse in the making of the sweets which were prevailing then. It is a known fact that the same sweet has varied tastes at different shops. The taste varies on several grounds viz. purity, superiority and ingredients like milk, posset, sugar etc. Besides, grinding them properly also made them more palatable than those, which were less grinded. One can get an idea of this not so simple process from the stupendous arrangement as in Dwarik`s. According to an estimate of 1938, `Ghee` was purchased at no less than Rs.2 lakhs per annum for Dwarik`s. Milk worth Rs.2.5 lakhs, Rs.1.5 lakhs of sugar and casein worth Rs.75,000 were also purchased every year. Au least, 15 mounds of flour were purchased everyday. It goes without saying that Dwarik and his descendents have never compromised with the quality of their sweets. With the aforesaid raw materials, their yearly turnover was Rs.9 lakhs.

    During the last phase of the twenties, Dwarik`s shop assumed a new furnished look. Tables and chairs were placed inside the shop for the convenience of the customers. The cups and dishes served to the customers had the name of the shop emblazoned on them. Before this, the customers who thronged the shop, had to stand and eat and the place looked slovenly.

    Although `Dwarik`, was not famous for any special sweet or dessert, it had attained excellence in all its sweets. The `Ice-Cream Sandesh` and `Ice-Cream Sarbat` at `Dwariks` were indeed mouth-watering. Their ingredients were thickened milk, ice, vanilla essence, syrup etc. Now a days, the same item is being sold at various places and is called `milk-shake`.

    Bhim Nag`s sweets
    bhim nagSimple `Sandesh`, `Pantua` and sweets of that ilk, were available in Calcutta in the early days. `Rosogolla` and the different types of superior sandesh, arrived in Calcutta much later. Sweets made of `Ksheer` or thickened milk was not in vogue and people in general, were not fond of such delicacies brought from Burrabazar.

    At this time, Paran Chandra Nag, a confectioner and owner of a small sweet shop in the village of Janai, Hooghly came to Calcutta to set up a shop. He started with a sweet shop at Bowbazar. His shop did not sell a multitude of sweets. On the contrary, Paran Chandra only sold `Sandesh` as he had specialized on this sweetmeat. He wanted to grab the market at first with his unique `Sandesh` so that later on, while diversifying into other sweetmeats, the customers would flock in to buy them, keeping his reputation in mind.

    Later Bheem Nag, who integrated this shop, excelled in the art of making sweets. His shop at Bowbazar, hogged the attention of the opulent `Babus`. Business started flourishing in laps and bounds. Since then, there has been no looking back for the `Bheem Nag` shop. To this day, the `Bheem Nag` shop takes utmost care in the preparations of its special `Sandesh` and is unfurling to compromise with their standards. Above all, the Nags are very enthusiastic and ever innovative to make their special `Sandesh` more palatable.

    Incidentally, it derives mention that Bheem Nag`s `Sandesh` is different from the general `Sandesh` found in every confectionery attempt to render perfection to it. The Nags have always tried sincerely to do justice shop. The house of Nags has conducted all possible experiments, in an to the glorious tradition of Bengal in the department of sweets and confectioneries. Sandesh is made in different moulds as of various fruits. `Bheem Nag` is also famous for its `Diabetes Sandesh` a sweetmeat made by special process for the diabetics, which is devoid of sugar or treacle. Queen Rashmoni used to be one of the regular customers of this shop in her days. Palatable `Sandesh` from this shop, was also sent to Sri Ramkrishna in Dakshineswar.

    LADYCANNIE - On the eve Lady Canning`s birthday, Lord Canning`s men came .Ladycannieto Bheem Nag`s shop and ordered a special sweetmeat, which would be entirely different in shape and size than the existing range of sweets and would also outclass them in taste The Nags after pondering over it for days made a new kind of sweetmeat, much above the expectation of Canning`s men. It was partially a `Pantua` and partially a `Lancha`. It resembled both to some extent but at the same time, was different from them. From the name of Lady Canning, this sweet came to be known in Bengal as Ladycannie and is very popular even to this day.

    Sen Mahasay
    Ashutosh Sen set up a small and humble sweet shop at Fariapukur Street in the year 1897. He was not a professional confectioner. Making different types of sweets was his favourite hobby. One fine day, he made the `Ratabi Sandesh` which delighted the connoisseurs of sweets in Bengal. He went on scaling new heights with newer creations like the `Pink Pera`, `Malai Chop`, `Abar Khabo` etc., which were remarkable for their tastes and novity. He started with `Ratabi Sandesh` and `Pink Pera` which won the hearts of the Bengali gourmet. It was made of thickened milk churned heavily. They are still very popular in Bengal. Their tradition and dexterity still continue and the present proprietors are equally conscious and meticulous about maintaining the excellence in quality of their sweets. Today, the shop has added to its previous fame in the form of `Peshwari Sandesh` and `Cake Sandesh` - two sweets of unique delicacy. Moreover, the `Ksheer Kadam` of Deoghar reached a new dimension with an enriched taste, in the hands of Sen Mahasay of Calcutta. Thus Calcutta got an additional sweet which was exquisite in taste.

    Bengal is a land of festivals. Umpteen religious ceremonies abound the yearly calendar. Apart from the vast number of religious festivals, every minute aspect related to the wedding ceremony is celebrated with pomp videlicet, `Gaye Halud` (rubbing the bride and groom with turmeric), `Phool Sajja` (decorating the bed of the newly married couple with flowers on the nuptial night), `Jamai Shasthi` (a day dedicated to the grooms when they are given a special treat by their in-laws) etc. On such occasions, the Bengalis have a custom of sending `Tatvas` (Precious gifts, Sweets etc.) to each other that is the brides family to the grooms family and vice versa. `Tatva Sandesh` is a special kind of sweetmeat made exclusively for the big day. The `Tatva Sandesh` of Sen Mahasay is not only palatable but an exquisite specimen of art. Tasty and colourful Sandesh is available in different moulds and designs ranging from small houses, shanties, bride and groom on the decorated nuptial-bed, sehnai-player to the butterfly as the symbol of an auspicious and happy marriage. The Sandesh made in the mould of a petite and buxom doll is so impeccable that a layman would mistake it for a clay doll made in Krishnanagar. Again, another would show a large decorated tray and a cogitating Lord Shiva on it with his trident and `Dugdugi` (tambour). Some other design would show a girl with a lamp. Her eyes are made of black pepper and her body is decorated with `Mihidana` (a finely grained sweetmeat) and cardamom. Small `Tub Sandesh` is also found which resembles the colour of clay.

    However the most popular form of `Tatva Sandesh` is `Fish`, as the latter is regarded as a very auspicious symbol in Bengal. These model-sweets look no less authentic than the real ones. Besides, there are several other patterns like `Dilkhosh`, `Monoranjan`, `Pranhara`, `Dilhara` etc. which have carved out a niche for themselves in the glossary of the gourmets in Bengal.

    Nakud`s Sweets
    There are several popular and reputed confectioneries in Calcutta and there is an immense variety of dry sweets and `Sandesh`. But the `Sandesh` of Nakud, stands out prominently from the rest because of their unique delicacy. Nakud and his `Sandesh` are synonymous. They bear a rich tradition of exquisite dry Sandesh since the last 150 years. Nakud`s shop is a source of delight to the connoisseurs of sweets because of its range, variety and superior quality. Nakud specializes in `Ice Cream Sandesh` during summer and `Nalenguder Sandesh` (sandesh prepared with jaggery made of date palms). Apart from these seasonal sweets, there are also `Pink Perra Sandesh`, `Jal Bhara Tal Sandesh`, `Ras Bhara Babu Sandesh`, `Abar Khabo`, `Kasturi Sandesh` etc., which are available to suit the palates of all gourmets at all times of the year. Names might vary but their rudimental ingredient is the same i.e. casein or `Chhana`, `Nakud` does not indulge in any other categories of sweets. `Nakud` and `Sandesh` are inextricably intertwined with each other.

    Another notable confectioner, Girish Chandra was Nakud Chandra`s father-in-law. He hailed to Calcutta from Hooghly in 1844 and opened a sweetshop in `Shimla Para` in a short while. But his tenacity mingled with dexterity, soon led to a wide-scale popularity of the humble shop. He had mastered the art of making `Sandesh` and this was the beginning of a placid journey towards a towering success in the ensuing period.

    It is indeed remarkable that `Nakud` is still so popular and admired by all, despite the fact that it has no branches and no variety to speak of since inception. It has always focused on its `Sandesh` as its forte. To this day, `Nakud` is always eager to enhance the taste of its wide range of Sandesh and make them more palatable. This is what makes it so different and unique. Putiram`s Sweets
    Putiram is synonymous with `Raj Bhog` (enlarged and enriched version of Rosogolla) and salty food. The word `Raj Bhog` literally means `royal meal`. This is so named because it is a quintessential sweet and prepared in a grand way. A divine odour is emitted from the petals of roses, which are then specially processed with about fifteen different ingredients. Then it is boiled thoroughly. It is more than a normal Rosogolla in a container of syrup. This makes it `Raj Bhog` in the real sense of the term. `Putiram` has virtually made this `Raj Bhog` and `Dal Puri` as his forte. It goes without saying that `Raj Bhog` is an unparalleled sweetmeat of Bengal of which she is justifiably proud.

    CHOP SANDESH - This is not the fried, salty and hot stuff that flashes in one`s mind at the utterance of the name. `Chop Sandesh` is an unique sweetmeat but resembles a chop apparently. Hence, it is so named.

    BISCUIT SANDESH - It is flat and looks akin to a biscuit and tastes very similar as well. But it is a type of `Sandesh`.

    AAM SANDESH - Aam Sandesh is very palatable. The word `Aam` means mango and the sweet is so named because it tastes and smells like a ripe mango.

    Ganguram and Grandsons
    Over a Century old a tiny Sweetmeat Shop existed on a land owned by Raja Kamala Prasad Mukherjee. Late Ganguram Chaurasia came from a remote village in Varanasi, Uttar Pradesh to Kolkata in the 1880`s. He was a skilled Halwai and could make mouth watering Sweets. He took up a job in the shop owned by the Raja and used to supply Sweets to the Rajbari. However, when the Government decided to evict the shop in order to construct a road, the Raja, pleased with his service, allotted him a small plot of land near Maniktola north Kolkata, where he set up a small sweetmeat shop in 1885.

    Thus started Ganguram, a legend in the past and present sweetmeat industry of Kolkata. From the setting up of the shop gradually he expanded innumerable branches in and around Kolkata. His Sweets became synonymous with Bengali Culture and most celebrations were not complete without the Sweets being supplied by Ganguram. He had the distinction of serving his range to International celebrities such as Queen Elizabeth of England, President of Bulgaria & Knischer of Russia and Honorable Chou En Lai of China and many more down the years. Ganguram`s dream of building a brand consciousness in Sweets became a reality and today his later generations are proud of providing the traditional quality, trust, and never ending varieties of Sweets and Snacks to the people of Kolkata.

    Today, they have over twenty outlets providing over 200 delicacies prepared daily in out mechanised factory in Kolkata which has qualified chemists to ensure the best food materials and ingredients go in to making our products. This is coupled with efficient production facilities managed by skilled labour, who are constantly developing newer and newer varieties of Sweets which were never made before with Chhena (Cottage Cheese), Kheer, Khowa or fried varieties. This process is being actively monitored and implemented by the Research and Development team.

    Ganguram`s products today are regularly being catered to reputed Corporate Houses, prestigious Government Organisations, 5-Star Hotels, Multi Cuisine Restaurants etc. They have the rare honour of being official suppliers to the Hon`ble Govt. of West Bengal`s Residence & Secretariat.

    They are planning to set up more manufacturing facilities in the State of West Bengal as there is a huge demand for their varied range of Sweets and Snacks. They are on the lookout to open mfg. facilities abroad too, provided we get sound proposals and business arrangements for the same. Their products are being taken abroad too by Tourists to their native places over the World.

    Their products are bengali sweets, khoya sweets, dryfruit sweets, fried sweets, sandesh, mishti doi, snacks etc.

    Haldiram`s Sweets haldiramSweet and Salt are as diametrically opposite to each other as North pole and South Pole but they perform wonders when used on the taste buds, this delicate use of both the tastes in Mithais (Sweet Meat) and Namkeens (Salty Snacks) has made Haldiram`s undisputed leader of the sweet industry. Haldiram is synonymous with sweet meat as Cadbury is to Chocolates. By default Haldiram`s can be termed as "Taste of Tradition".

    From a humble beginning in Bikaner in 1937 Haldiram`s have grown phenomenally and are today an internationally renowned sweet meat manufacturer with chain of restaurants and is also on the verge of starting amusement parks. It is the flag bearer of the traditional Indian sweet, Haldiram`s was started by Shri Gangabisanji Agrawal alias Haldiram Agrawal, who is the grandfather of Shri Shivkisan Agrawal, the man responsible for the success and fame of Haldiram`s. He has made the brand a household name in India. Haldiram`s products inherits the Matchless quality, zero impurity and world class packaging, efficient distribution network are the hallmark of each and every Haldiram`s Product and to top it up the trump card of reasonable prices and efficient marketing strategy and the key to success. Headquartered at Nagpur the management at Haldiram`s is quality conscious, no doubt Shri Shivkisan Agrawal always believes in superior input superior output. It has regional offices at Mumbai, Banglore and Chennai.

    PRODUCTS : Sky is the limit for Haldiram`s and its product range. The sweet meat range consists of the famous Kaju Katli, Bengali Rasgulla, Cham Cham, Gulab Jamun, Raj Bhog, Kesar Anguri to name a few. The Namkeen (Salty range) consists of the famous Bikaneri Sev, Aloo Bhujia, Moong Dal, Khatta Mittha, Classic Dal, Cornflakes, Potato Chips, Moth and variety of Papads. Soft drinks (Sharbats) the range includes exciting flavours like the Royal Badam, Rose Squash, Orange Squash, Khus Squash & Thandai which serve as energy supplements and coolants, In addition Haldiram`s enjoy a strong market share in Processed Milk, Bakery and Ice Creams.

    Agarwal sweets
    Agrawal sweet"Agarwal Sweets" - a name associated with discerning consumers for sweets and namkeens for the past 22 years in India. It made its modest start in the beginning of way back in 1984 in Erode in the state of Tamil Nadu. The prime focus was to serve sweets and namkeens amongst direct consumers and the trade. Our natural ilk to improve our performance and quality with each passing year has taken us way ahead of our nearest competitor.

    The main items of this sweet shop are divided into the following categories namely: Ghee sweets, Milk sweets, Bengali Sweets, Dryfruit Sweets and Gift Hampers.