If your husband raves about the fabulous Samosas his mother makes… and your children always drool over the superb pav bhaji at your neighbour’s place, it’s time you showed them what you can do! It’s quite simple, really. Provided you have Everest and the tips and pointers on how to use its blends to make a variety of dishes you never thought possible… all in your very own home.

So, what will it be? Samosas or Batata Wadas… Dum Aloo or Dosas… Papdi Chaat or Methi Parathas… You can prepare anything – with ease, with confidence, knowing it will turn out just right. So go ahead, discover the joy of trying out a new recipe every day, every week, week after week, and having it turn out perfect, every single time!

Join the party and show everybody what’s cooking!


Recipe with Kitchen King

Fry chopped onions in ghee till golden. Ginger & garlic paste, KESARI KASHMIRI MIRCH and tomatoes are added in sequence and cook with little water till ghee separates from the masala. Season sliced mushrooms, add sliced capsicums and mix. Garnish with KESARI KITCHEN KING and fresh green coriander leaves and serve with tandoori roti.

Recipe with Fish Masala

Rinse the fish, pat dry and sprinkle the cavity with salt, pepper and lemon juice. Place springs of herbs inside. Cut the fish diagonally and place dry fish on a grill rack and sprinkle with olive oil and lemon juice, cook under the grill for 8 to 10 minutes until it turns golden brown and crisp. Add vine leaves preserved in brine and rinse well. Add KESARI FISH MASALA and KESARI CUMIN SEED POWDER. Heat the gravy for 8 to10 minutes. Serve hot with rice and Nan.

Recipe with Pav Bhaji Masala

Boil 4 large potatoes, ½ cup peas & ½ cup chopped carrots. On a flat pan heat 50g. butter/ghee and fry 2 chopped onions. Add 2 chopped tomatoes, 4tsp. KESARI Pav Bhaji masala and salt to taste. Add mashed potatoes & boiled vegetables and stir. Add little water and stir till they mix well. Separately, slit buns and apply butter on the inner side and roast. Serve together.

Recipe with Chatpata Chat Masala

Cut cottage cheese & pineapple slices into 1 inch cubes. Add 20gms. KESARI CHAT MASALA, 20gms. KESARI GARAM MASALA, 15ml. lemon juice , 240ml. salad oil, sliced capsicum, onions and tomatoes 200gms. each. Skewer the vegetables, cheese & pineapple cubes. Cook on slow grill for 10 minutes. Tandoori salad is ready and serve it with lemon wedges.

Recipe with Chicken Masala

Debone the entire chicken legs, leaving only top of the drumstick. Flatten the chicken leg using a steak hammer. Marinate the chicken in a mixture of 10gm. Of ginger & garlic paste, salt, green chili paste for an hr. Mix 300gm of minced chicken and 10gm. Of mint chutney with 45gms of chopped almonds & 45gms of cashew nut. To the mince mixture add 5gms of garam masale. 10gm. Of ginger, green chili pastes salt & lemon juice & spices. Add KESARI CHICKEN MASALA & mix well & shift this mixture on deboned chicken. Place the rolls on greased baking tray & core it with bfuil & bale in oven to 1000C. After taking the chicken out slice each chicken well diagonally and pour scream mixed with saffron on it after arranging it on a plate. Serve hot garnished with lemon wedges & tomato slices.

Recipe with Sabzi Masala

Fry chopped onions in ghee till golden. Ginger and garlic paste, KESARI KASHMIRI MIRCH and tomatoes are added in sequence and cooked with little water till ghee separates from the masala. Put season sliced cabbage; add sliced capsicums, potatoes or any vegetable and mix. Garnish with KESARI SABJI MASALA and fresh green coriander leaves and serves with Tandoori roti or Nan.

Recipe with Samber Masala

Cook 2 cups Arhar/Toor dal in 750ml. water. Cook 100gms vegetables in tamarind extract along with salt and 3 teaspoonful of KESARI SAMBER MASALA separately, followed by transfer of already cooked dal. Boil for 2-3 minutes, add green coriander/curry leaves and fried mustard seeds. Enough for 5-6 persons.

Recipe with Meat Masala

Grind 15g ginger, 6 cloves of garlic, 15g boiled & skinned almonds, 15g coconut powder and little water to form paste in grinder. In a pan, heat 50g oil and fry 100g chopped onions in it till light golden. Add the paste in it & fry for 5 minutes. Then add 20g meat masala and fry further for 2 min. add 120g natural yogurt pouring little quantity at a time. Add 60g tomato puree & salt to taste. Stir for 3-4 min, add 700g mutton pieces and brown them turning occasionally on medium flame. Lastly add 250ml of hot water. Cover & simmer on low flame. Add more water if required & cook for about 45 min. or till it is tender