Kadhai is thick iron wok like, handed pan. Some Items are not so juicy or totally dry but always with thick gravy.

Those people who live in the jungle or central region of India, which is plain and agriculturally useful because of big rivers passing through that area, they grow lots of seasonal vegetables which they like with thick sauce. The people from central region like rice or bread with vegetables, any type of meat or fresh water fishes, crab also prawn. Therefore, their dishes are always with thick sauce. Kadhai is an ideal cooking utensil, and it become very useful. Now the item which is cooked in utensil called KADHAI become very popular after the utensil’s name item also known as KADHAI.

Plain area with many rivers and jungles, having moist atmosphere are habituated to use spice like Ajwain Seeds, Nigel Seeds, Dill Seeds, Cumin Seeds, Star Flower, Mack, Clove, and Nutmeg .

Kadhai dishes can be easily cooked with KHASIYAT KADHAI MASALA.

Any Type of food can prepare in KADHAI style. Take three tbs. mother sauce and add paste of tomato puree Mix in KHASIYAT KADHAI MASALA stir thoroughly and your choice of pre cook item [“that could be vegetables, dry beans dal, chicken, lamb, goat or beef meat also see food] and add saved stock in it. Then cook it for some time.