Ultimate Party Pack

Host the perfect feast with the Ultimate Party Pack, a versatile 6-tin collection of spice blends crafted for bold, celebratory Indian cooking. From street-style chaats to royal biryanis and rich North Indian curries, this all-in-one masala set is designed to help you cook a restaurant-style spread right at home. Each blend is made in small batches with wholesome, all-natural ingredients, and contains no preservatives, colours, or additives — just pure, regional flavour rooted in India’s culinary heritage.

Whether you're preparing a festive dinner for friends, a weekend brunch, or simply craving home-style comfort food, this beautifully packed tin set makes cooking effortless, fun, and full of flavour. Ideal for both vegetarian and non-vegetarian dishes — and a fantastic gourmet gift for any food lover.

What’s Inside

• 150g Hyderabadi Biryani Masala
  
• 150g Punjabi Garam Masala
  
• 150g Punjabi Chhole Masala
  
• 150g Punjabi Meat Masala
  
• 150g Chatpata Chaat Masala
  
• 150g Tandoori Tikka Masala

Ingredients

• Hyderabadi Biryani Masala: Coriander, Shah Jeera, Fennel Seeds, Cloves, Cinnamon, Nutmeg, Black Pepper, Pipri, Green Cardamom, Star Anise ,Dagad Phool, Mace, Black Cardamom, Bay leaves
• Punjabi Garam Masala: Cumin, Black Pepper, Cloves, Black Cardamom, Green Cardamom, Cinnamon
• Punjabi Chhole Masala: Coriander, Cumin, Anaardana (dried pomegranate), Black cardamom, Fennel, Cloves, Red Chillies, Cinnamon, Ginger powder, Kasuri Methi, Amchur
• Punjabi Meat Masala: Coriander, Cumin, Mustard, Fennel, Peppercorns, Chana Dal, Cloves, Cardamom, Nutmeg, Mace, Cinnamon, Bay leaves, Star Anise, Kasuri Methi, Chillies, Garlic, Amchur, Turmeric, Dried Ginger, Salt
• Chatpata Chaat Masala: Coriander, Cumin, Black Salt, Garam Masala, Amchur, Salt
• Tandoori Tikka Masala: Coriander, Cumin, Dried Pomegranate seeds, Black Cardamom, Fennel, Cloves, Red Chillies, Cinnamon, Ginger, Kasuri Methi, Amchur

How to Use

• Hyderabadi Biryani Masala: Use 2 tbsp to marinate chicken, mutton or paneer with curd, ginger-garlic paste, and salt. Layer with partially cooked basmati rice, fried onions, and ghee. Dum cook for 25–30 mins for a bold, spiced biryani.
  
  
• Punjabi Garam Masala: Add a pinch toward the end of cooking any North Indian curry — from dal tadka to rajma — for that warm, finishing aroma.
  
  
• Punjabi Chhole Masala: Cook soaked chickpeas with onions, tomatoes, ginger, and 2 tbsp of this masala for authentic, rich and flavour packed chhole.
  
  
• Punjabi Meat Masala: Marinate red meat in curd, garlic, and 2 tbsp masala. Slow cook with onions and tomatoes for a rich, dhaba-style curry.
  
  
• Chatpata Chaat Masala: Sprinkle over fruit salads, chaats, pakoras, or even fries for an instant tangy, zesty kick.
  
  
• Tandoori Tikka Masala: Mix 2 tbsp with curd, garlic, and lemon juice for a tandoori marinade. Use for paneer, mushrooms, or meats before roasting, grilling, or air-frying.