Panch Phoron is literally a perfect mix of five spice namely fenugreek, black mustard, nigella, cumin and fennel seeds in the same quantities each. This Panch Phoron is a must in every Bengali kitchen. This Panch Phoron can easily be made at home by procuring these five ingredients from the market by mixing equal quantities each. A lot of delicious Bengali dishes like Sukto, Tok, Tomato Chutney, Kuler Achaar & many more can be prepared with this Panch Phoron.
Radhuni (Celery Seeds) is one of the most important spices used in Bengali kitchens. This typical spice cultivated extensively in south-east Asia including India & Bangladesh. This spice is used for marination & seasoning of various food items including chicken/mutton and baking. This spice is a must in Bengali Panch Phoron which is used in dishes like Sukto and many others.
Bengali Posto (Poppy Seeds) is very popular in every Bengali household and it is an integral part of Bengali cuisine. Bengali Posto is used in various veg and non veg food items and it is a must in every Bengali kitchen. This Bengali Posto Dana is consumed in various forms, occasions and time in all Bengali families. This Posto Dana will remind you of some of the popular Bengali dishes like Aloo Posto, Sukto, Piyaz Posto and so on.
Mirchi Chef’s Darjeeling Black Tea (Leaf)- Second Flush is one of best flavored tea sourced from Darjeeling, West Bengal. This variety of tea is cultivated & grown in organic methods and free from any chemicals used in tea production. A divine to taste, this leaf black tea has an appeal of its own with its raw flavor which will surely make you day. Mirchi Chef’s Darjeeling Black liquor tea is ideal on its own or with a light snack in the morning or evening time.
Taal lovers' excitement will never end as Bong Haat is here to take care of it. This Taal cake is baked in Gas Oven by home chefs in Kolkata using season's fresh Mirchi Chef Taal Pulp. This cake is a vegetarian item and is made without eggs.
Packed in food graded foil packets and then in plastic containers.