Laziza

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 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.

Laziza 

Stew Do Pyaaza is a flavorful, slow-cooked meat stew that originates from Mughlai and North Indian cuisine. The term "Do Pyaaza" means "double onions" or "two ways of using onions," as onions are added at two different stages—once in the base gravy and again later for a caramelized, sweet flavor.

This dish is typically made with mutton, beef, or chicken and is rich, mildly spicy, and aromatic, with a thick onion-based gravy.

Laziza Chana Masala is a warm, tangy, and slightly spicy spice blend used to prepare Chana (Chickpea) Curry, a popular dish in Indian, Pakistani, and Bangladeshi cuisine. This masala gives the dish its rich, earthy, and slightly tangy flavor, making it a favorite for vegetarian meals.