Pav bhaji masala or pao bhaji masala has its origin in Mumbai, India. The name has been derived by blending the words “pav” that means “bread” & “bhaji” that means a curry or a vegetable mix. We offer pav bhaji masala that helps in making a splendid bhaji.

Garam Masala: Meaning “hot spices” - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef.

Sambhar Masala: Sambhar Masala is make of Coriander, Turmeric, Cumin, Chilli, Fenugreek seeds, Mustard (Rai), Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom seeds, Dry Ginger, Asafoetida.

We offer tongue tickling chaat masala, which is a mixture of various other masalas such as slat, black pepper, black salt, heeng to name a few. This can be used in delicious chaat and varied other snacks, making it very tasty and delicious.

Make your morning cup of tea refreshing as never before by using our “Tea Masala”. Brewed with cinnamon, black pepper, cardamom, and sometimes saffron, our chai masala are mind refreshing and tasty. Offered in customized packaging, our range is available at competitive rates to our clients spread all across the globe.

Hand picked and hygienically processed, we offer pickle masala, which add new flavor in the pickle. Due to our pickle masala, now pickle making at home is no more a tedious job. Available in small sachets to big packets, our range is available to use for different pickle making process like Mango pickle, Lemon pickle, Mixed pickle to mention a few.

We are also exporting Mutton Masala, Chicken Masala, Fish Masala. Originally prepared by Great Mughalai Chefs and served in Mughal Durbars to add to the festivities, this is one of the richest non vegetarian dishes. Taste best when made with Swastik Mutton Masala.

Once chhole making was a tedious job as it required the use of correct ingredient in the right amount. But now, with our product, leave behind all the worries of how to prepare but just enjoy the rich taste.

It is an exquisite blend of various spices to impart taste and flavour to chhole, made from chickpeas. The chhole masala offered by us are available in all packings depending upon the amount of order placed.

Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.
The origins of this blend can be traced back to the Mughal era.

Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occasions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs).

We are also exporting Chicken Masala. Originally prepared by Great Mughalai Chefs and served in Mughal Durbars to add to the festivities, this is one of the richest non vegetarian dishes. Taste best when made with Swastik Chicken Masala.

We offer curry powder, which is a blend of different spices roasted as well as un roasted. It can be used in all type of dishes be it vegetarian or non-vegetarian.

Turmeric Powder: Turmeric is a rhizome that varies in color from dark orange to light brown, but when dried and ground into powder it is always bright yellow. Turmeric is used as a dye, and most recognizable by the yellow robes of Buddhist monks. Turmeric is also used in Ayurvedic medicine as a diuretic, blood purifier, and intestinal stimulant. It is also a quick antiseptic.

Cumin Powder: Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dished and curries. It combines well with cilantro and is widely used in beef dishes.

We are also exporting Fish Masala. Originally prepared by Great Mughalai Chefs and served in Mughal Durbars to add to the festivities, this is one of the richest non vegetarian dishes. Taste best when made with Swastik Fish Masala.