Garlic has so many stories attached to it through history. It was used to ward off the evil eye, as money, as part of potions, medicine and, finally, as we know it today as food. This pungent herb is rich in compounds that are said to relieve blood pressure. It also contains key vitamins and minerals, and has antifungal properties too.
Graminway’s Chatpata Garlic Pickle is made from locally sourced garlic bulbs that are cooked to some extent in cold pressed mustard oil for a highly flavoursome pickle. We then add hand pounded spices like chilli powder, asafoetida, cumin, fenugreek, and turmeric among others. It’s then matured to perfection before we bottle it up for you. Relish Graminway’s Garlic Pickle with parathas or rotis and rice!
Garlic, Salt, Edible Oil, Turmeric Powder, Red Chilly Powder,Cumin seeds, Fennel Seeds, Fenugreek Powder,Spice and Condiments. Adidity Regulator (E-206) and Preservative E211
Maharashtrian cuisine consists of earthy, bright flavors, which linger on your tongue long after you’ve eaten. Dishes from Kolhapur are known not just for being exceptionally tasty but also for being very spicy. Chillies are at the heart of Kolhapuri cuisine and a variety of unique seasoning makes it unique. Graminway’s Kolhapuri Masala is an authentic spice mix that captures the soul of the cuisine. Specially formulated by our chief chef using traditional, home recipes, the masala is rich in texture and is versatile enough to be used in curries or snacks. Our Kolhapuri Masala is made from freshly ground spices like whole red chillies, cardamom, sesame seeds, and curry leaves mixed with garlic and peanuts. Sounds mouthwatering already, doesn’t it?!
1. Heat 1 tablespoon ghee or oil in a cooking pot. Add Jeera to it.
2. Add the vegetable of your choice and 1 teaspoon of Graminway Kolhapuri Masala. Saute on medium flame.
3. Close the lid and cook on low flame for 3-4 mins.
4. Serve with Roti or Chapati.
Graminway Black Salt is referred to as kala namak, is a variety of Indian volcanic stone salt. It is popular in India, and nations all across the world because of its twisted taste and easy availability. This special variety of salt has its origin in the Himalayan ranges and is widely used in north indian dishes for cooking. Kala namak is used extensively in Bangladesh, Nepal, India and Pakistan as a condiment or added to chaats, chutney, salads, all kinds of fruits, raita and many other savory Indian snacks.