{"title":"MDH","description":null,"products":[{"product_id":"mdh-tava-fry-masala","title":"MDH Tava Fry Masala","description":"\u003cp\u003e\u003cstrong\u003eMDH Tava Fry Masala\u003c\/strong\u003e is a dry-cooking blend made for food that is seared on a hot tava or shallow-fried rather than simmered in gravy. It leans tangy and hot, and is coarse enough to cling and form a crust on whatever you coat with it.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTava-fried fish and prawns\u003c\/li\u003e\n\u003cli\u003ePaneer and mushroom cooked dry on a griddle\u003c\/li\u003e\n\u003cli\u003eShallow-fried potatoes, okra and aubergine\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eUse it as a rub rather than a stir-in. Mix about two teaspoons with a spoonful of oil, yoghurt or lemon juice into a loose paste, coat the fish, paneer or vegetables and leave them for fifteen to twenty minutes. Fry on a hot, lightly oiled tava and turn only once so the crust sets. If you are frying plain vegetables, scatter a little more over them in the last minute of cooking.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003eGround blend in a sealed pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048586781055,"sku":null,"price":1.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/toor2_9_218c1280-c7bd-4648-b548-7c0d55bf26f0.png?v=1785245589"},{"product_id":"mdh-sindhi-biryani-masala","title":"MDH Sindhi Biryani Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Sindhi Biryani Masala\u003c\/strong\u003e is the blend for Sindhi-style biryani, which runs hotter and noticeably more sour than the Hyderabadi version. Chilli and dried souring spices lead, with warm whole-spice aromatics sitting behind them.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSindhi mutton or chicken biryani with potato\u003c\/li\u003e\n\u003cli\u003eTomato and yoghurt based meat curries\u003c\/li\u003e\n\u003cli\u003eSpiced rice layered with fried onion\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eAdd it at the masala stage, not at the end. Fry onions until deep brown, add ginger, garlic and tomato, then stir in three to four teaspoons for half a kilo of meat and cook until the oil separates. Fold in yoghurt off the heat so it does not split, then layer with par-boiled rice and steam on a low flame. Taste before you add salt, as the blend is already well seasoned.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010975103,"sku":"XJ-GOKN-GTXS","price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Sindhi_Biryani_Masala_100G_shopify_ce85e8c6-af59-463a-a0ea-2dce631ed4b5.webp?v=1759485127"},{"product_id":"mdh-shahi-paneer-masala","title":"MDH Shahi Paneer Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Shahi Paneer Masala\u003c\/strong\u003e is a mild, aromatic blend built for a rich cashew, tomato and cream gravy rather than a fiery curry. Warm spices such as cardamom dominate, and there is very little chilli heat.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShahi paneer in a creamy tomato gravy\u003c\/li\u003e\n\u003cli\u003eMalai kofta and other mild North Indian gravies\u003c\/li\u003e\n\u003cli\u003eVegetable korma-style dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eBloom it briefly in ghee or oil with the onion and tomato base before any liquid goes in, which brings the cardamom forward. Around two teaspoons suits 250g of paneer serving four. Add the cream or cashew paste once the masala has cooked through, then slide the paneer in at the very end and warm it through rather than boil it, so it stays soft.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010942335,"sku":"VR-MQ26-AYKA","price":1.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Shahi_Paneer_Masala_100G_shopify.webp?v=1757054930"},{"product_id":"mdh-sabji-masala","title":"MDH Sabji Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Sabji Masala\u003c\/strong\u003e is the everyday blend for dry and semi-dry vegetable dishes, built on coriander and cumin with moderate heat. It is the one you reach for when a sabzi needs rounding out rather than a specific regional character.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAloo gobi, bhindi and mixed vegetable sabzi\u003c\/li\u003e\n\u003cli\u003eCabbage, beans and carrot stir-fries\u003c\/li\u003e\n\u003cli\u003eSimple potato and pea dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eAdd it once the onion and tomato have softened, with the pan still hot, and let it fry for thirty seconds before the vegetables go in. Two teaspoons is about right for 500g of vegetables serving four. For drier sabzis, sprinkle a little extra over at the end and toss, which keeps the aroma sharp. A splash of water stops it catching if the pan runs dry.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048583569791,"sku":null,"price":1.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Sabji_Masala_100G_81db9b7a-4439-4330-8f15-285e0cd6c701.jpg?v=1759485133"},{"product_id":"mdh-pulao-masala","title":"MDH Pulao Masala 50g","description":"\u003cp\u003e\u003cstrong\u003eMDH Pulao Masala\u003c\/strong\u003e is a gentle, fragrant blend for rice rather than a curry masala. It sits on warm whole spices of the cinnamon, clove, bay and cardamom family, so it perfumes the pot without adding real heat.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVegetable pulao with peas, carrot and beans\u003c\/li\u003e\n\u003cli\u003eJeera or matar pulao served alongside a curry\u003c\/li\u003e\n\u003cli\u003eLight chicken or mutton pulao\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eWarm it in ghee or oil with sliced onion for about a minute before the rinsed rice goes in, so the aromatics open up. Use roughly one and a half teaspoons for two cups of raw rice feeding four. Add water at the usual ratio for your rice, season with salt, and leave the pot alone once it comes to a simmer. It is meant to be subtle, so resist doubling the quantity.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e50g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56874682974591,"sku":"PN-KI6M-FFM5","price":1.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_6.png?v=1770177500"},{"product_id":"mdh-pav-bhaji-masala","title":"MDH Pav Bhaji Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Pav Bhaji Masala\u003c\/strong\u003e is the blend behind Mumbai's mashed vegetable bhaji, and it is more tangy than hot. Dried mango and black pepper give it the sharp finish that makes the dish taste of the street cart rather than of a plain vegetable curry.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePav bhaji with potato, peas, capsicum and tomato\u003c\/li\u003e\n\u003cli\u003eMasala pav and tawa-fried vegetables\u003c\/li\u003e\n\u003cli\u003eSpiced potato fillings and toasted sandwiches\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eFry it in butter with the onion and tomato until the mixture darkens, then mash the boiled vegetables straight into the pan. About two and a half teaspoons suits a bhaji for four. Keep mashing on a low flame so the masala works right through, and add a small extra pinch with a squeeze of lemon just before serving to lift the tang.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100gm pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048583471487,"sku":"PT-A8SD-8VV5","price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Pav_Bhaji_Masala_100G_shopify_fdc1391e-5004-4b6a-b000-5ed80141370c.webp?v=1759485138"},{"product_id":"mdh-paratha-masala","title":"MDH Paratha Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Paratha Masala\u003c\/strong\u003e is a seasoning blend made to go inside or on top of flatbreads rather than into a gravy. It is savoury and lightly tangy, with the carom-and-chilli character that suits dough and potato stuffing.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAloo, gobi and mooli stuffed parathas\u003c\/li\u003e\n\u003cli\u003eMasala parathas seasoned in the dough itself\u003c\/li\u003e\n\u003cli\u003eSeasoning grated vegetables before they are wrapped\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eFor a stuffing, mix about one teaspoon into the mashed potato or grated vegetable for every four parathas, along with salt and chopped coriander. For plain masala parathas, knead half a teaspoon per cup of atta straight into the dough. You can also dust a little over the paratha as it cooks and press it in with ghee.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010844031,"sku":"XS-QM9L-MV70","price":1.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_5.png?v=1770177420"},{"product_id":"mdh-pani-puri-masala","title":"MDH Pani Puri Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Pani Puri Masala\u003c\/strong\u003e is the sour, salty, mint-and-cumin blend used to make the spiced water for pani puri. It is built around tang rather than heat, with roasted cumin and black salt doing most of the work.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePani for pani puri and golgappa\u003c\/li\u003e\n\u003cli\u003eJaljeera-style chilled drinks\u003c\/li\u003e\n\u003cli\u003eSprinkling over chaat, fruit or boiled potato\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eStir about two tablespoons into a litre of cold water with tamarind pulp and a little jaggery, then leave it for twenty to thirty minutes so the flavour comes together. Strain it, add chopped mint and coriander and chill it thoroughly before serving. Adjust tamarind and salt to taste rather than adding more masala, which can turn the water muddy.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048583340415,"sku":null,"price":1.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Pani_Puri_Masala_100G_shopify_6e1357c5-b64c-4761-b47b-efc83dd4ab58.webp?v=1759485141"},{"product_id":"mdh-meat-curry-masala","title":"MDH Meat Curry Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Meat Curry Masala\u003c\/strong\u003e is a dark, robust blend for slow-cooked mutton and lamb, where the spicing has to hold up over a long simmer. It is heavier and warmer than an everyday sabzi masala, with pepper and toasted whole-spice notes coming through.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMutton or lamb curry with onion and tomato\u003c\/li\u003e\n\u003cli\u003eGoat curry cooked in a pressure cooker\u003c\/li\u003e\n\u003cli\u003eBeef and other slow-braised meat dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eBrown the meat first, then add the masala to the fried onion, ginger and garlic and cook it in the oil for a minute before any water goes in. Three teaspoons suits half a kilo of meat. Pressure cook for four to five whistles, or simmer covered for an hour, then reduce the gravy uncovered at the end so the spices concentrate.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010745727,"sku":null,"price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Meat_Curry_Masala_100G_shopify_9b589c14-16ba-4981-a33e-b2d07a4df28d.webp?v=1759485147"},{"product_id":"mdh-kitchen-king-masala","title":"MDH Kitchen King Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Kitchen King Masala\u003c\/strong\u003e is an all-purpose blend for vegetarian gravies, meant to be the single jar you use when a dish has no masala of its own. It is rounded and aromatic rather than hot, so it fills out a gravy without pushing it in one direction.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMixed vegetable and paneer gravies\u003c\/li\u003e\n\u003cli\u003eAloo matar, kofta and everyday dal\u003c\/li\u003e\n\u003cli\u003ePulao and stuffed vegetable dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eAdd it once the onion and tomato base has cooked down and the oil has started to separate, and fry it for half a minute before the liquid goes in. Two teaspoons is about right for a dish serving four. It works well alongside a plain chilli powder, which lets you set the heat separately from the aroma. A small pinch stirred in at the end refreshes the fragrance.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56161827258751,"sku":null,"price":2.13,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Kitchen_King_Masala_100G_shopify_50a4ce58-0e3b-45ff-9766-3dbbb1d3b757.webp?v=1759485151"},{"product_id":"mdh-karahi-gosht-masala","title":"Mdh Karahi Gosht Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Karahi Gosht Masala\u003c\/strong\u003e is built for meat cooked fast in a karahi with tomato, ginger and green chilli, where the gravy stays thick and clinging rather than thin. Coarse black pepper and coriander carry it, so the finish is sharp rather than sweet.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKarahi gosht with mutton or lamb\u003c\/li\u003e\n\u003cli\u003eBeef karahi and quick-fried meat dishes\u003c\/li\u003e\n\u003cli\u003eKadai paneer if you want a meatier spicing\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSear the meat in hot oil, add plenty of chopped tomato and let it collapse, then stir in about three teaspoons for half a kilo of meat. Cook on a high flame, stirring, until the oil separates and the gravy grips the pieces. Finish with julienned ginger and slit green chillies off the heat, and do not add water unless the pan is genuinely dry.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010647423,"sku":null,"price":2.13,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Karahi_Gosht_Masala_100G_shopify_7cfdf45e-d939-405f-b82a-cea0e78f01d9.webp?v=1759485156"},{"product_id":"mdh-karahi-chicken-masala","title":"MDH Karahi Chicken Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Karahi Chicken Masala\u003c\/strong\u003e is the blend for chicken cooked quickly in a karahi with tomato, ginger and green chilli. It is pepper-forward and lightly tangy, meant for a thick clinging masala rather than a thin, slow-simmered gravy.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChicken karahi and kadai chicken\u003c\/li\u003e\n\u003cli\u003eQuick tomato-based chicken dishes\u003c\/li\u003e\n\u003cli\u003eDry-fried chicken with capsicum and onion\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eFry the chicken in hot oil until it colours, add chopped tomato and cook it down, then stir in two to three teaspoons for half a kilo of chicken. Keep the flame high and stir until the oil separates and the masala coats the pieces. Add julienned ginger and green chilli at the end, and keep water out of it so the gravy stays thick.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010614655,"sku":"LZ-AJGT-1HF5","price":1.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Karahi_Chicken_Masala_100G_shopify_01bafd8d-4d49-4fa7-a5f4-078faf5e2bb2.webp?v=1759485157"},{"product_id":"mdh-jal-jeera-masala","title":"MDH Jal Jeera Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Jal Jeera Masala\u003c\/strong\u003e is a cold-drink blend rather than a cooking masala, built on roasted cumin, black salt and mint. It is sour and savoury, with a cooling finish and almost no cooking required.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChilled jaljeera served before a meal\u003c\/li\u003e\n\u003cli\u003eSpiced lemon water and shikanji\u003c\/li\u003e\n\u003cli\u003eSprinkling over cut fruit, salad or curd\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eStir about one and a half tablespoons into a litre of cold water with lemon juice and a little tamarind or jaggery, then let it stand for fifteen minutes before straining. Serve it very cold with chopped mint. Because it already carries salt, taste before adding any, and add sourness with lemon rather than more powder.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010581887,"sku":null,"price":1.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-01-28T185857.687.png?v=1769623169"},{"product_id":"mdh-hyderabadi-biryani-masala","title":"MDH Hyderabadi Biryani Masala 50g","description":"\u003cp\u003e\u003cstrong\u003eMDH Hyderabadi Biryani Masala\u003c\/strong\u003e is the blend for dum biryani in the Hyderabadi style, where the character is aromatic and warm rather than sour. Whole-spice notes of cardamom, clove and cinnamon lead, with moderate chilli behind them.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHyderabadi chicken or mutton dum biryani\u003c\/li\u003e\n\u003cli\u003eMarinating meat in yoghurt before layering\u003c\/li\u003e\n\u003cli\u003eVegetable biryani and spiced rice dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eMost of it belongs in the marinade. Mix about three teaspoons into yoghurt with ginger, garlic, fried onion and mint for half a kilo of meat, and leave it for at least an hour. Layer with rice boiled to seventy per cent, seal the pot and cook on the lowest possible flame for twenty-five minutes. Keep a pinch back to scatter between the layers.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e50g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010483583,"sku":"73-764M-6YHK","price":2.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Hyderabadi_Biryani_Masala_50G_shopify_76ad87ce-3e25-4c81-8d4e-d61edb39d00b.webp?v=1759485162"},{"product_id":"mdh-garam-masala","title":"MDH Garam Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Garam Masala\u003c\/strong\u003e is a finishing blend of warm aromatic spices, not a chilli powder and not a dish-specific masala. Cardamom, cinnamon, clove, black pepper and cumin give it fragrance and depth, and it adds almost no heat of its own.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFinishing dals, chana and rajma\u003c\/li\u003e\n\u003cli\u003eChicken and mutton curries of any style\u003c\/li\u003e\n\u003cli\u003eVegetable gravies, keema and pulao\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eAdd it in the last few minutes of cooking, or stir it in off the heat, because long boiling flattens the aroma it exists to provide. Half to one teaspoon is enough for a dish serving four. If you prefer a deeper flavour, bloom a small pinch in hot ghee and pour it over the finished dish. Use it alongside, not instead of, the main spicing.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010188671,"sku":null,"price":2.13,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Garam_Masala_100G_shopify_3cf7ce5c-8f49-43a2-8cfa-385ce5996053.webp?v=1759485164"},{"product_id":"mdh-fish-curry-masala","title":"MDH Fish Curry Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Fish Curry Masala\u003c\/strong\u003e is a tangy, chilli-led blend for fish cooked in gravy, where the spicing has to season the sauce in a short cooking time. Souring spices and pepper sit forward, which suits the tamarind and coconut styles fish curry usually takes.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFish curry with tamarind or kokum\u003c\/li\u003e\n\u003cli\u003ePrawn and crab curries\u003c\/li\u003e\n\u003cli\u003eMarinating fish before pan-frying\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eBuild the gravy first. Fry onion, ginger and garlic, add the masala and let it cook in the oil for a minute, then add tamarind extract, coconut milk or tomato and simmer. Two teaspoons suits half a kilo of fish. Slide the fish in only at the end and give it six to eight minutes on a low flame, without stirring, so the pieces hold together.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010155903,"sku":null,"price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Fish_Curry_Masala_100G_shopify_293fa15d-94ae-4905-a12b-4fab08b9c13c.webp?v=1759485166"},{"product_id":"mdh-dal-makhani-masala","title":"MDH Dal Makhani Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Dal Makhani Masala\u003c\/strong\u003e is the blend for the slow-cooked Punjabi dal of whole black urad and kidney beans finished with butter and cream. It is warm and mild rather than hot, so it supports the dairy richness instead of cutting through it.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDal makhani with whole urad and rajma\u003c\/li\u003e\n\u003cli\u003eKali dal and other slow-simmered lentil dishes\u003c\/li\u003e\n\u003cli\u003eButtery tomato-based gravies\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSoak the whole urad and rajma overnight, then pressure cook until completely soft, six to eight whistles. Add the masala to the fried onion, ginger, garlic and tomato base and cook it in the ghee before the dal goes in. Two teaspoons suits a pot for four. Then simmer it low and long, stirring often, and add butter and cream at the end.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609010123135,"sku":"LI-O4QU-TWN2","price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-01-28T185745.287.png?v=1769623099"},{"product_id":"mdh-chicken-curry-masala","title":"MDH Chicken Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Chicken Masala\u003c\/strong\u003e is a straightforward everyday blend for chicken cooked in an onion and tomato gravy. It is balanced rather than specialised, with enough chilli to register and coriander and warm spices filling out the body.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHome-style chicken curry with onion and tomato\u003c\/li\u003e\n\u003cli\u003eChicken cooked with yoghurt or coconut milk\u003c\/li\u003e\n\u003cli\u003eChicken keema and dry chicken fry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsing it\u003c\/h3\u003e\n\u003cp\u003eBrown the onion well, add ginger and garlic, then the masala, and fry it in the oil for thirty to forty seconds before the chicken goes in. Around two and a half teaspoons suits half a kilo of chicken. Let the chicken take colour in the masala before you add water, then simmer covered for fifteen to twenty minutes and reduce uncovered at the end.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609006813567,"sku":null,"price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Chicken_Curry_Masala_100G_shopify_379c6f77-7178-4dd0-a56d-63216dfb37fc.webp?v=1759485176"},{"product_id":"mdh-chana-masala","title":"MDH Chana Masala","description":"\u003cp\u003e\u003cstrong\u003eMDH Chana Masala\u003c\/strong\u003e is the blend for Punjabi chole, and its defining character is sourness rather than heat. Dried mango and pomegranate seed give it the dark, tangy finish that chickpeas need, with cumin and coriander behind them.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChole with white chickpeas, served with bhature or rice\u003c\/li\u003e\n\u003cli\u003ePindi chole cooked dry with very little gravy\u003c\/li\u003e\n\u003cli\u003eChickpea and potato chaat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSoak the chickpeas overnight and pressure cook them until they yield easily, six to seven whistles. Fry onion, ginger, garlic and tomato, then add about three teaspoons of the masala for 250g of dry chickpeas and cook it in the oil until it darkens. Add the chickpeas with some of their cooking water and simmer twenty minutes, crushing a few against the pan to thicken.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003eGround blend in a sealed pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048583143807,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Mdh_Chana_Masala_Masala_100G_shopify_a95e993e-e9db-49a7-ac35-8b2089f47311.webp?v=1759485179"},{"product_id":"mdh-butter-chicken-masala","title":"MDH Butter Chicken Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Butter Chicken Masala\u003c\/strong\u003e is a mild blend for the creamy tomato gravy of murgh makhani, built for richness rather than heat. Dried fenugreek leaf and warm spices give it the slightly bitter, buttery edge that distinguishes butter chicken from an ordinary tomato curry.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eButter chicken with grilled or pan-fried chicken\u003c\/li\u003e\n\u003cli\u003ePaneer butter masala and makhani gravies\u003c\/li\u003e\n\u003cli\u003eMarinating chicken in yoghurt before roasting\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSplit it between the marinade and the gravy. Use about a teaspoon in yoghurt with ginger and garlic for half a kilo of chicken, then another two teaspoons in the tomato base once it has cooked down and been blended smooth. Add butter and cream at the end on a low flame, and keep it below a boil so the sauce stays glossy.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56609006780799,"sku":null,"price":1.98,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_53.png?v=1770256235"},{"product_id":"mdh-kashmiri-mirchi-powder-100g","title":"MDH - Kashmiri Mirchi Powder - 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Kashmiri Mirchi Powder\u003c\/strong\u003e is a single ground chilli rather than a blend, and it is used mainly for colour. It gives a deep red gravy with only mild heat, which is why it is the chilli of choice where the dish should look fiery but taste gentle.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRogan josh, butter chicken and tandoori marinades\u003c\/li\u003e\n\u003cli\u003eTomato gravies that need depth of colour\u003c\/li\u003e\n\u003cli\u003ePickles, chutneys and stuffed vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eBloom it in hot oil or ghee for a few seconds off a high flame, as the colour releases into fat far better than into water. Keep the pan moving so it does not scorch and turn bitter. A teaspoon or two colours a curry for four. When you want real heat as well, pair it with a hotter chilli powder rather than simply using more of this one.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56239169798527,"sku":"X7-65V8-E21K","price":2.24,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_55.png?v=1770256455"},{"product_id":"mdh-kasoori-methi-100g","title":"MDH Kasoori Methi 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Kasoori Methi\u003c\/strong\u003e is dried fenugreek leaf, sold whole rather than ground, and it is a finishing herb rather than a masala. It carries a distinctive faint bitterness and a savoury aroma that is instantly recognisable in Punjabi restaurant cooking.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eButter chicken, paneer makhani and other creamy gravies\u003c\/li\u003e\n\u003cli\u003eDal makhani, rajma and methi malai matar\u003c\/li\u003e\n\u003cli\u003eKneading into paratha and naan dough\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eCrush it between your palms over the pan so the leaves break up and the aroma releases, and add it in the last two minutes of cooking. Around a teaspoon of crushed leaf is enough for a dish serving four. It is potent, and too much turns a gravy bitter, so start small. In dough, work half a teaspoon into each cup of flour.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56239777579391,"sku":null,"price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml-2026-02-05T124420.925.png?v=1770275675"},{"product_id":"mdh-rajmah-masala","title":"MDH Rajmah Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Rajmah Masala\u003c\/strong\u003e is the blend for the Punjabi red kidney bean curry eaten with rice. It is warm and moderately tangy, with enough body to season beans that are simmered long and mashed slightly to thicken their own gravy.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRajma chawal with red kidney beans\u003c\/li\u003e\n\u003cli\u003eMixed bean and chickpea curries\u003c\/li\u003e\n\u003cli\u003eLobia and other whole-pulse dishes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSoak the kidney beans overnight, then pressure cook them in fresh water until soft enough to crush, around six whistles. Fry onion, ginger, garlic and tomato, add two and a half teaspoons of the masala for 250g of dry beans and cook until the oil separates. Add the beans with their liquid, mash a few against the pan and simmer twenty minutes so the gravy thickens.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048579309951,"sku":null,"price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/rajma.png?v=1772375760"},{"product_id":"mdh-chutney-podina-masala","title":"MDH Chutney Podina Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Chutney Podina Masala\u003c\/strong\u003e is a dry blend made to go into fresh green chutney, so the chutney tastes balanced without you having to measure out four or five separate spices. It is minty and tangy, with a savoury salt edge.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGreen mint and coriander chutney for samosas and pakoras\u003c\/li\u003e\n\u003cli\u003eChutney sandwiches and tikka accompaniments\u003c\/li\u003e\n\u003cli\u003eSpooning through curd as a quick dip\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eGrind a large bunch of coriander and a smaller handful of mint with green chilli, a little lemon juice and two teaspoons of the masala, adding water a spoon at a time so the grinder catches. Taste before adding salt, as the blend already carries some. Made fresh it keeps two or three days refrigerated in a sealed jar.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048583209343,"sku":"WY-SU41-W85L","price":2.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/podina_d682492d-3132-4dad-8882-1dbd5a9a2599.png?v=1772378528"},{"product_id":"mdh-sambhar-masala","title":"MDH Sambhar Masala","description":"\u003cp\u003e\u003cstrong\u003eMDH Sambhar Masala\u003c\/strong\u003e is the ground blend for South Indian sambhar, the tamarind-soured lentil stew served with rice and tiffin. Roasted coriander and chana dal give it body, while fenugreek and dried chilli set the savoury, slightly bitter tone.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVegetable sambhar with drumstick, pumpkin or brinjal\u003c\/li\u003e\n\u003cli\u003eOnion sambhar for idli, dosa and vada\u003c\/li\u003e\n\u003cli\u003eRasam and vegetable kootu\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003ePressure cook the toor dal separately until soft, three to four whistles, and boil the vegetables in tamarind water. Combine them, add about two teaspoons of the blend for four servings and simmer gently for five minutes so the spices lose their raw edge. Pour over a tempering of mustard seed, dried chilli and curry leaves in hot oil just before serving.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003eGround blend in a sealed pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048586682751,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}]},{"product_id":"mdh-chana-masala-100g","title":"MDH Chana Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Chana Masala\u003c\/strong\u003e is the tangy blend used for North Indian chole, where dried mango and pomegranate seed do more work than chilli does. That sourness is what gives cooked chickpeas their dark colour and sharp finish.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChole served with bhature, puri or steamed rice\u003c\/li\u003e\n\u003cli\u003eDry pindi-style chickpeas with very little gravy\u003c\/li\u003e\n\u003cli\u003eChickpea chaat with onion, tomato and lemon\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSoak dried chickpeas overnight and pressure cook them soft, six to seven whistles, keeping the cooking water. Fry the onion, ginger, garlic and tomato base, then add three teaspoons for 250g of dry chickpeas and let it darken in the oil. Add the chickpeas and their water, simmer twenty minutes and crush a spoonful against the side of the pan to thicken the gravy.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":57048893194623,"sku":"0G-DY9V-IG7R","price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/mdhchana.png?v=1772378709"},{"product_id":"mdh-chicken-curry-masala-100g","title":"MDH Chicken Curry Masala 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Chicken Curry Masala\u003c\/strong\u003e is the everyday blend for chicken simmered in an onion and tomato gravy, rather than a regional speciality mix. Coriander and cumin give it body, with moderate chilli and warm spices rounding out the finish.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHome-style chicken curry for a weeknight\u003c\/li\u003e\n\u003cli\u003eChicken with yoghurt, coconut milk or cashew paste\u003c\/li\u003e\n\u003cli\u003eChicken keema and semi-dry chicken fry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eFry the onion until properly golden, add ginger and garlic, then the masala, and give it half a minute in the oil before the chicken goes in. Two and a half teaspoons suits half a kilo of chicken. Let the pieces take on colour in the masala before adding water, then cover and simmer fifteen to twenty minutes, finishing uncovered to thicken the gravy.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. 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