MAHASHIAN DI HATTI MDH Chunky Chaat Masala | ūü¶ÜThe Bow Tie Duck Manila
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MDH Chunky Chaat Masala

Tangy and traditional

MDH spices gives us an incred­i­ble blend, one that tastes great, and is incred­i­bly ver­sa­tile. Use their Chunky Chaat Masala to fla­vor your sal­ads, or savory dishes.

TAST­ING NOTES FROM THE CURATOR

Tangy, with dried man¬≠go, black salt, cumin, kachri, mint leaves, pome¬≠gran¬≠ate seeds, tamarind includ¬≠ed in the fla¬≠vors, this tra¬≠di¬≠tion¬≠al spice blend will ele¬≠vate any¬≠thing you put it in.

PREPA­RA­TION AND PAIRINGS

Try your hand at some clas¬≠sic dish¬≠es that typ¬≠i¬≠cal¬≠ly use Chaat Masala, like the Aloo Chaat.

Aloo lit¬≠er¬≠al¬≠ly means ‚Äč‚Äúpota¬≠toes,‚ÄĚ so it‚Äôs no sur¬≠prise what its main ingre¬≠di¬≠ent is. A pop¬≠u¬≠lar street food in North India, West Ben¬≠gal, and Pak¬≠istan, it‚Äôs very easy to make. Sim¬≠ply fry some pota¬≠toes cut into cubes in a pan with ghee (try this one from Amul), on low heat until gold¬≠en and ten¬≠der. Strain them and trans¬≠fer onto a large bowl or plate. Toss with some MDH Chunky Chaat Masala, and a bit of lemon juice. Serve while hot.

You can also use this tangy tra¬≠di¬≠tion¬≠al spice blend in oth¬≠er dish¬≠es, like tikkas, or kebabs. Sprin¬≠kle it over your waf¬≠fles, or mixed fruit. Include it in your sal¬≠ads and sand¬≠wich¬≠es. There are count¬≠less pos¬≠si¬≠bil¬≠i¬≠ties when it comes to MDH Chunky Chaat Masala; def¬≠i¬≠nite¬≠ly a pantry staple.

A HELP¬≠ING HAND

Famed Spice King, Mahashay Dharam¬≠pal Gulati, who head¬≠ed Mahashi¬≠an Di Hat¬≠ti (MDH) put up many char¬≠i¬≠ties and insti¬≠tu¬≠tions dur¬≠ing his life¬≠time. Among them are hos¬≠pi¬≠tals and clin¬≠ics. In Novem¬≠ber 1975, he put up a 10-bed eye hos¬≠pi¬≠tal in Arya Samaj. And in Jan¬≠u¬≠ary 1984, he put up a 20-bed hos¬≠pi¬≠tal in Janakpuri in New Del¬≠hi, in com¬≠mem¬≠o¬≠ra¬≠tion of his late moth¬≠er, Mata Chanan Devi. It has since grown to over 300 beds, with over 1000 employ¬≠ees, and over 30 spe¬≠cial¬≠ties and super specialties.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer. Keep away from sun¬≠light and heat.

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