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Musical Instrumentals

Harmonium - These more delicate aspects of tuning are directly related to what Indian musicians call 'raga svaroop', which is about how very characteristic intonations strengthen the tonal impression of a particular raga. The particular set-up of the tanpura with the adjustable sonic-prismatic function of curved bridge and thread made it possible to explore a multitude of harmonic relations produced by the subtle harmonic interplay of four strings. Theoretically, at least, this is what the instrument was designed to do. However, it seems that this degree of artistry is slowly being eclipsed by the common use of the readily accessible electronic tanpura, which is not capable of this natural diversity as it produces one 'standard' sound per setting.

Mridangam - The mridangam is a percussion instrument from India, especially South India. It is the primary rhythmic accompaniment in a Carnatic music ensemble. Alternate spellings include "mridanga", "mrudangam", "mrdangam", "mrithangam", "miruthangam", and "mirudhangam". The mridangam is also played in Carnatic concerts in countries outside of India, including Sri Lanka, Singapore, Malaysia, Australia, United Kingdom, Canada, and the United States. During a percussion ensemble, the mridangam is often accompanied by the ghatam, kanjira, and the morsing..

Home Made Indian Masala

Garam masala - from Hindi garam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.

Smabhar masala - South Indian spice blend used by Brahmins to prepare vegetarian dishes The beans in the recipe give it a nutty flavor and also help thickening of the gravy. Normally, all the ingredients are roasted one at a time on a hot griddle with Ghee (Clarified butter) and then ground to a powder.

Sabji Masala - in addition to your usual masala provides tongue tickling taste to your favourite Punjabi Dishes, all Vegetables, Pulses, Dal, Bhajis, Dahiwada, Kachori, Patra, Sevusal, Potatovada and all items of Farshan. It brings out the best flavour in your every recipe. For delicious taste use half quantity of Special Sabji Masala then Chilly Powder.

Chaat masala is a masala, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Southern-India).


Salwar - Salwar are gathered at the waist and held up by a drawstring or an elastic band. The pants can be wide and baggy or more narrow, and even made of fabric cut on the bias.The kameez is usually cut straight and flat; older kameez use traditional cuts, as shown in the illustration above. Modern kameez are more likely to have European-inspired set-in sleeves. The tailor's taste and skill are usually displayed, not in the overall cut, but in the shape of the neckline and the decoration of the kameez.