There are large number of people turning toward Indian food, and every day it is becoming more and more popular, reason is it’s infinitive verity and that’s not only for vegetarian food, also non-vegetarian food have numerous verity to satisfy spicy food lovers.

It is not too exaggerating to say now people have accepted spicy food but now they have developed their extremity to eat chili hot food.

Chicken “65”, Vindaloo, the recipes of this items has shaped to satisfy English people, this items are known for its hotness, that is chili hot.

Vindaloo is popular as item of Goa. And this item is having Portugal effect in its recipe, which is because of long stay of Portugal society in India.

Vindaloo some time becomes significant to judge restaurant’s quality, if some restaurant serve good Vindaloo then people take it as granted that it is good restaurant, or otherwise no good. Vindaloo paste is tasted and given as sample for opinion, after reviving and receiving positive vive is being presented in market

Tandoori item like chicken Tandoori, Tandoori fish, prawn Tandoori, Tandoori muscles etc. is most popular Tandoori dishes

To prepare Tandoori dish Mari nation is important. Spices should use in perfect proportions, as well herbs are also important, any mistake in proportions or missing of any herb or spices spoils taste and aroma of item.

KHASIYAT’S “TANDOORI PASTE” plays most important role in preparation of Tandoori items. Paste has all required spices and herbs, herbs and spices used are well balance to produce authentic aroma taste.

INGREDIENTS OF KHASIYAT Tandoori Paste
“KHASIYAT’S” Goan Masala, vinegar, capsicum, onion, garlic, ginger, tomato and salt