Kitchens Of India Curry Paste For Vegetable Biryani, 3.5-Ounce Boxes (Pack of 6)

by Kitchens Of India

Product Features

• Pack of 6, 3.5 ounce boxes (total of 21 ounces)
• Rich, mildly spiced gravy with hand-picked spices
• Artfully blended by Master Chefs following rare, traditional recipes
• Pastes are fully vegetarian

Product Description

Amazon.com Product Description

Kitchens of India - Paste for Vegetable Biryani

Rich, mildly spiced gravy with hand-picked spices, in just the right measure to cull out the original taste of Vegetable Biryani. Just add long-grained basmati rice and garden-fresh vegetables and cook. Serve, garnished with onions.

For more variety, try Kitchens of India Curry Paste Variety Pack.

Kitchens of India Indian food - delicious, rich in variety and extremely popular!

The desire to bring this delectable fare to the rest of the world has given birth to the venture called 'Kitchens of India'. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC 's Gourmet restaurants is now available in 'imported 4 layer retort keep fresh' pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.

Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.

With ITC's Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there's no better way to discover Indian food.

Indian Spices The origin of Indian spices dates back thousands of years. From time immemorial, spices have played an important role in Indian cooking, imparting amazing flavours to elaborate/extensive Indian savouries. Check out the interesting range of spices used in authentic Indian cooking: Cardamom, Carom, Chili, Coriander Seeds, Cumin Seeds, Dried Ginger and Mango, Fenugreek, Garam Masala, Saffron, Sesame, Star Anise, Turmeric and many more!

Kitchens of India - Uniquely Indian

What makes our Indian cooking special, authentic, and yet unique, is the touch of our Master Chefs. The talent and expertise they posses cannot be learnt from a cookbook.

It is their attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Infact most of them apprentice for years before they take charge. Even the cooking style and means they use - brass urns, copper vessels and specially built large tandoors, all date back to a bygone era.

It is this attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Hence, the Master Chefs must surely be the reason why people come back for more.

Now through Kitchens Of India, a selection of delectable delights, made from rare recipes handed down through generations to our Master Chefs, is made available in a ready-to-eat form.

Product Description

Kitchens of India curry paste boasts of hand-picked spices in just the right measure, artfully blended by the Master Chefs following rare, traditional recipes. Just add long-grained basmati rice and garden-fresh vegetables and cook. Serve, garnished with onions.

Kitchens of India - Paste for Vegetable Biryani

Rich, mildly spiced gravy with hand-picked spices, in just the right measure to cull out the original taste of Vegetable Biryani. Just add long-grained basmati rice and garden-fresh vegetables and cook. Serve, garnished with onions.

For more variety, try Kitchens of India Curry Paste Variety Pack.

Kitchens of India Indian food - delicious, rich in variety and extremely popular!

The desire to bring this delectable fare to the rest of the world has given birth to the venture called 'Kitchens of India'. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC 's Gourmet restaurants is now available in 'imported 4 layer retort keep fresh' pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.

Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.

With ITC's Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there's no better way to discover Indian food.

Indian Spices The origin of Indian spices dates back thousands of years. From time immemorial, spices have played an important role in Indian cooking, imparting amazing flavours to elaborate/extensive Indian savouries. Check out the interesting range of spices used in authentic Indian cooking: Cardamom, Carom, Chili, Coriander Seeds, Cumin Seeds, Dried Ginger and Mango, Fenugreek, Garam Masala, Saffron, Sesame, Star Anise, Turmeric and many more!

Kitchens of India - Uniquely Indian

What makes our Indian cooking special, authentic, and yet unique, is the touch of our Master Chefs. The talent and expertise they posses cannot be learnt from a cookbook.

It is their attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Infact most of them apprentice for years before they take charge. Even the cooking style and means they use - brass urns, copper vessels and specially built large tandoors, all date back to a bygone era.

It is this attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Hence, the Master Chefs must surely be the reason why people come back for more.

Now through Kitchens Of India, a selection of delectable delights, made from rare recipes handed down through generations to our Master Chefs, is made available in a ready-to-eat form.

Product Details

• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B000V1AWBK
• UPC: 841905020416 841905020454
• Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #38,641 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Very tasty, changed recipe a bit, January 3, 2009

By 

Ken N. Ihrig "Ken" (Allen Texas) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Kitchens Of India Curry Paste For Vegetable Biryani, 3.5-Ounce Boxes (Pack of 6) (Grocery)

I've used it three times so far and it was great all three times and it makes outstanding leftovers (I used 3 packets at once last time!). I added the spice packet two times but I wasn't all that thrilled with bitting into bits and pieces of the various parts while I ate. So the last time I made it I first started with the butter and added the spice packet (simmer according to instructions). Next I added 1.5 cups of water then I let this simmer.

Next I prepared the veggies. The first time I didn't use the lemon curd as instructed. The second time I did. The third time I used plain yogurt (6oz per packet). The lemon was my least favorite and the yogurt was my most favorite.

After about 30 minutes of simmering the spice packet (when the veggie prep was done) I strained the water/spice mix into the veggies. Then I followed the recipe to the end.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Easy and Delicious, March 13, 2010

By 

. - See all my reviews

Amazon Verified Purchase

This review is from: Kitchens Of India Curry Paste For Vegetable Biryani, 3.5-Ounce Boxes (Pack of 6) (Grocery)

The package directions state, "Marinate 2 cups cut mixed vegetables (like French beans, carrots, cauliflower, potatoes & green peas) with entire contents of Kitchens of India's Vegetable Biryani Paste & 2 1/2 tbsp Lemon curd. Keep aside for 20 mins. Heat 2 tbsp clarified butter (Ghee) or butter - with entire contents of spice pack (provided along with the paste pack) for 2 mins. Add marinated vegetables & 1cup water. Simmer for 30 mins once it starts boiling under closed lid. Cook for 5 more mins on high flame. Prepare boiled rice separately, using 1 1/2 cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all water. Cover and keep aside for 25 mins. Mix cooked gravy with rice & simmer under closed lit for 3-5 mins. Serve Hot." There are also microwave directions, but I've only used the "pan recipe." Instead of lemon curd, I've substituted plain vanilla yogurt or half-n-half.

I've prepared this dish with and without meat, although the package states it's for vegetable biryani. My favorite mix of ingredients to use are vegetables from my freezer including: cubed broccoli stalks, carrots, peas, cauliflower, broccoli florets, and one fresh cut potato.

This is a very easy and delicious meal to prepare, the package states 4 servings. There are easily four large servings, and the leftovers reheat well.

7 of 8 people found the following review helpful:

5.0 out of 5 stars Good paste., June 3, 2008

By 

Dustin - See all my reviews

This review is from: Kitchens Of India Curry Paste For Vegetable Biryani, 3.5-Ounce Boxes (Pack of 6) (Grocery)

I didn't follow the recipe exactly, but I improvised.
A little bit of oil in the bottom of a pan with the spice packet, heat to infuse oil, then added 1lb frozen bag of cauliflower, 2-3 potatos cubed, and 1 package frozen sliced okra, one cup water, spice paste. Cover and cook until veggies are thawed, and stir. Cook until tender, stirring occassionally. In about half an hour, a really good sauce/ curry with vegetables is ready. Serve over rice with toasted flour tortillas, and it's a fairly quick, low prep meal with leftovers for lunch 2-3 days. And costs half of what it'd cost eating out.