MAHASHIAN DI HATTI MDH Pav Bhaji Masala | ūü¶ÜThe Bow Tie Duck Manila

MDH Pav Bhaji Masala

Your best Bhaji-Pav

This spice blend for veg¬≠eta¬≠bles is care¬≠ful¬≠ly curat¬≠ed and com¬≠bined by the famed MDH Spices, and per¬≠fect for that authen¬≠tic Indi¬≠an taste.


A bal­anced mix of corian­der seeds, red chill­ies, dried man­go, cumin, iodized salt, fen­nel seeds, cas­sia, dried gin­ger, black pep­per, car­damom, cloves, star anise, nut­meg, and mace made specif­i­cal­ly for the pop­u­lar veg­etable curry.

This spe¬≠cial¬≠ized Pav Bha¬≠ji masala will make your Bha¬≠ji-pav extra fla¬≠vor¬≠ful and spicy.


Pav Bha¬≠ji is a thick veg¬≠etable cur¬≠ry that orig¬≠i¬≠nat¬≠ed in Mum¬≠bai as a quick lunchtime dish for tex¬≠tile mill work¬≠ers. It‚Äôs now a pop¬≠u¬≠lar Indi¬≠an street food. It con¬≠sists of mashed veg¬≠eta¬≠bles that are spiced and cooked in a thick gravy, usu¬≠al¬≠ly in a flat griddle.

To make your own authen¬≠tic Pav Bha¬≠ji, you‚Äôll need to:

  • Peel, dice and boil some pota¬≠toes. Then chop and boil some car¬≠rots, cau¬≠li¬≠flower, peas, and green pep¬≠pers. Set aside.
  • In a deep fry¬≠ing pan, saut√© your fine¬≠ly chopped onions with butter.
  • Add your chopped toma¬≠toes, some salt, and the MDH Pav Bha¬≠ji masala.
  • Put in the boiled veg¬≠eta¬≠bles into the pan, plus a half cup of water.
  • On high heat, mix and mash your Pav Bha¬≠ji for about ten min¬≠utes, until curry-like.
  • Serve with fresh¬≠ly toast¬≠ed bread rolls smeared with butter.


Mahashi­an Di Hat­ti, or MDH Spices, is the sec­ond largest leader in the Indi­an spice mar­ket, pro­duc­ing and sell­ing ready-to-use spice blends.

It began as a small store set up in 1919 by Mahashay Chun¬≠ni¬≠lal Gulati in Sial¬≠bat, British India (now Pak¬≠istan), and con¬≠tin¬≠ued and expand¬≠ed to what it is today by his son, Mahashay Dharam¬≠pal Gulati.

Present¬≠ly, MDH Spices has five state of the art plants across the coun¬≠try to meet the ever-grow¬≠ing demand, and has a range of over 62 products.

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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