Grocery

Hing, also known as asafoetida, is a spice commonly used in Indian cuisine. It is derived from the resin of the Ferula plant, which is native to the mountainous regions of Afghanistan, Iran, and Pakistan.

Hing has a pungent and strong aroma, often compared to that garlic and onions. It is usually sold in powdered form, and a small amount of hing goes a long way in adding flavor to dishes.

In Indian cuisine, hing is used as a flavoring agent in curries, stews, and lentil dishes. It is also added to pickles, chutneys, and spice blends such as garam masala. In Ayurvedic medicine, hing is believed to aid digestion, relieve gas and bloating, and have a calming effect on the body.

Hing is also used in vegetarian and vegan cooking as a substitute for garlic and onions, which are avoided by some people due to dietary or religious restrictions. It is commonly used in lentil and vegetable dishes to add flavor and depth.

Overall, hing is a unique and important spice in Indian cuisine that adds a distinct flavor and aroma to dishes. Its medicinal properties and use as a substitute for garlic and onions also make it a valuable ingredient in vegetarian and vegan cooking.

Laziza Biryani Masala is a spice blend used to enhance the flavor of biryani, a popular South Asian rice dish made with fragrant basmati rice, meat (chicken, mutton, beef, or fish), or vegetables. This masala is a mix of whole and ground spices, giving biryani its rich aroma and depth of flavor.

Delhi, known for its rich Mughlai cuisine, has a unique take on Pulao and Biryani, combining the aromatic subtlety of pulao with the spicy richness of biryani. Delhi Pulao Biryani is a fusion dish that falls between a one-pot pulao and a layered biryani, offering a mildly spiced yet deeply flavorful rice dish.

Unlike traditional Hyderabadi or Kolkata biryani, Delhi-style biryani is more rustic, with simpler whole spices and a bold onion-tomato base.

Laziza Bombay Biryani

Bombay biryani is a popular and spicy biryani variant that originates from the city of Mumbai (formerly known as Bombay) in India. It is a fragrant and flavorful dish that is made by cooking meat, usually chicken or beef, with aromatic spices and herbs such as cloves, cardamom, cinnamon, bay leaves, and coriander.

The meat is then layered with cooked rice and fried onions, and the dish is then cooked on low heat until the flavors are fully infused. Bombay biryani is typically served with raita, a yogurt-based side dish that helps to cool down the spiciness of the biryani.

What sets Bombay biryani apart from other biryani variations is the use of potatoes, which are added to the meat mixture during cooking. The addition of potatoes makes the biryani more filling and adds a unique texture to the dish. Additionally, Bombay biryani is typically spicier than other biryani variations, thanks to the generous use of chili powder and other spices.

Laziza Sindhi Biryani is a spicy, aromatic, and tangy biryani originating from Sindh, Pakistan. It is known for its bold flavors, the use of potatoes, tangy yogurt-based gravy, and fragrant basmati rice. Unlike other biryanis, Sindhi Biryani has a distinct tartness from tomatoes and dried plums (aloo Bukhara), making it unique.

Laziza 

Nihari Masala is a rich, aromatic, and deeply spiced blend used to prepare Nihari, a slow-cooked meat stew that originated in Mughlai cuisine and is popular in Pakistan, India, and Bangladesh.

This spice mix is responsible for the deep, earthy, and slightly smoky flavor of Nihari. It consists of a combination of warm whole spices, earthy powders, and a hint of nutmeg and mace for depth.

Laziza Keema Masala is a fragrant and mildly spicy blend of spices used to prepare Keema (minced meat) dishes. It enhances the flavor of mutton, beef, or chicken keema by adding depth, warmth, and a balance of heat and aroma.