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Biryani, the mere mention of it, gets your celebratory mood on. To many, it's not only a meal, it's a feeling. The smell of rice stacked upon spiced meat or vegetables, the heat of saffron, and the slow-cooked smoky whiff of love. But as divine as it is to eat, preparing it in one's own kitchen can come with an intimidating tag. Hours lost, pages-long ingredient lists, and longer-than-you-can-handle cleanups.. That's where ready-to-use biryani masala pastes save the day. These intense flavor pastes distill the essence of regional biryanis and make them simple enough to prepare even on a busy workday. In this blog, we'll bring you 8 biryanis: Lucknowi, Andhra, Kerala Style, Hyderabadi, Kolkata, Thalassery, Donne, and Ambur Biryani, and how you can easily make them at home with biryani masala paste. Let's lift the lid and let the aroma out. 1. Lucknowi Biryani: Fragrant & Subtle The Lucknowi or Awadhi biryani is a royal one. It's mild, fragrant, and made in the classical dum style. While the other biryanis scream out the flavors, Lucknowi biryani whimpers it. What Makes It Special: The meat and rice are half-cooked apart and then stacked, so every rice grain absorbs the light spices. The meat is soft, typically marinated in yogurt, saffron, and warm spices. How to Prepare It Quicker Using Biryani Masala Paste: In a vessel, fry some onions until golden. Add mutton or chicken and a generous spoonful of biryani masala paste. Mix in yogurt and cook until tender. Parboil basmati rice along with whole spices. 2. Andhra Biryani: Spicy & Soulful Warning: Andhra biryani is not for the faint of heart, as it's hot. This biryani is a delicious indulgence in spicy green chillies, and garlic. What Makes It Special: The masala is spicier and more punchy. Best for spice lovers who want their biryani to be a showstopper. How to Make It with Biryani Masala Paste: Sauté chopped onions, curry leaves, and green chillies. Add in the chicken and paste of biryani masala. Fry so that oil separates. Mix in a pinch of curd and allow it to simmer. Parboil rice and spread over the chicken. 3. Kerala Style Biryani: Coconut Flavorful. This biryani is a beachside getaway. Kerala-style biryani is subtle, with the sweetness of caramelized onions and the warmth of coconut milk. What does it have that sets it apart? Coconut oil, curry leaves, fennel, and sometimes raisins and cashews make excellent additions, and the southern flavor is excellent. It's layered, warm, and oh-so-aromatic. How to Prepare It with Biryani Masala Paste: In coconut oil, sauté onions, garlic, and curry leaves. Add vegetables or meat and biryani masala paste. Sauté well. Add a dash of coconut milk and simmer. 4. Hyderabadi Biryani: The King of Biryani Hyderabadi biryani is the crowning jewel. Felicitated for its layered preparation, strong flavors, and signature dum technique, this biryani is overpowering yet balanced. What Makes It Special: Raw marination is the spice here. The meat is marinated with yogurt, mint, coriander, fried onions, and spices, and then layered with rice and cooked low and slow. How to Prepare It with Biryani Masala Paste: Marinate chicken or mutton with fried onions, mint, Hyderabadi chicken biryani masala paste, and curd. Keep it relaxed for an hour. Parboil rice with cinnamon, cardamom, and bay leaf. Layer rice over raw marinated meat. 5. Kolkata Biryani: Light, Fragrant & Royal The Kolkata biryani is grace on a plate. Conceived in the context of Nawab Wajid Ali Shah's exile to Bengal, Kolkata biryani has Lucknow's heritage with a twist of the Bengalis. It is light, somewhat sweet, and surprising with a soft golden potato. What Makes It Special: Unlike other biryanis, which are spicy and hot, Kolkata's is sweet, mild, and never fails to have boiled potatoes and eggs. The rice is lightly spiced, the meat is cooked for long, and the whole experience is one of being indulgent yet light. How to Prepare It Quicker with Biryani Masala Paste: Fry chopped onions until browned in ghee. Mix in marinated mutton or chicken along with biryani masala paste and cook until they become tender. Boil and fry potatoes separately. Parboil scented basmati rice with rose water and kewra essence. Layer meat, fried potatoes, and rice in a pot. Drizzle some saffron milk. Seal and cook on low for 15-20 minutes. Your kitchen will be filled with the aroma of a Bengali home on a holiday. And the biryani? Soft, regal, and done without a royal mess. 6. Thalassery Biryani: Lightly Spiced & Coastal Direct from Malabar's coast, Thalassery biryani is where sweetness and spices blend. It's a taste of Kerala in the form of a culinary postcard, full of aroma but not overwhelming. This one incorporates a special short-grain rice named Kaima. What Makes It Special: None of that basmati here. Thalassery biryani uses Jeerakasala rice and is less heavy-handed with spices and sweeter still. Cashews, raisins, fried onions, and ghee are used liberally, providing celebratory flavor to each bite. How to Prepare It Quicker using Biryani Masala Paste: Dry roast cashews, raisins, and onions in ghee, set aside. Sauté chicken or mutton with onions and biryani masala paste. Add a little yogurt and fresh mint-coriander chutney. Boil Jeerakasala rice until half cooked. Layer the rice and meat, top with the fried cashews and raisins, and cover the pot. Dum cook on low flame for 15 minutes. It's as comforting as a Kerala monsoon evening, with none of the customary hustle in preparation. 7. Ambur Biryani: Bold & Meaty Ambur biryani is Tamil Nadu's pride, bold, hot, and loaded with meaty richness. Originally designed by the Nawabs of Arcot, this one's for those who have a penchant for depth and punch in every spoonful. What Makes It Special: This biryani is all about seeraga samba rice, red chillies, and melt-in-your-mouth meat. No nuts, no saffron, just a heavy dose of dried spices and sheer technique. How to Cook It Quicker using Biryani Masala Paste: Sauté red chillies and onions in oil. Add mutton or chicken along with a spoon of biryani masala paste, and cook until nicely browned. Add some curd and fresh mint leaves. Cook seeraga samba rice separately until it's light and fluffy. Layer rice over meat, cover, and dum cook for 20 minutes. It's spicy, rustic, and intensely rewarding, a South Indian biryani that doesn't spare the flavor. 8. Donne Biryani: Spicy- Herby & Homely Donne biryani is Bengaluru's soul food. Served in dried palm leaf bowls (donne), it's punchy, green-hued, and perfect for a Sunday lunch. No layering, just one pot of herby meat and rice magic. What Makes It Special: This biryani derives the intense green color and flavor from coriander, mint, and green chillies. It's almost a pulao but the intensity of the biryani, and always served hot in donnes. How to Make It Quicker using Biryani Masala Paste: Heat ghee in a pot and sauté whole spices. Add mutton or chicken and a large spoon of biryani masala paste. Blend coriander, mint, green chillies, and ginger-garlic, stir that in. Add water and washed short-grain rice. Let them cook together in the same vessel until cooked. No layering, no fuss. Just an explosion of South Indian flavors in each grain. Final Sprinkle: Why Ready Pastes Work Preparing biryani is the bare minimum of commitment, despite not everyone having time for slow-cooking spices or making pastes. Ready-to-use biryani masala pastes are intelligent, reliable hacks that bring you closer to authenticity at the cost of minimal flavor. Here's what they have to offer: Consistency: You're getting the same flavor every single time. Convenience: No preparation of dozens of spices. Speed: What once took hours now takes less than 60 minutes. These pastes are prepared with local palates in mind. From the spiciness of Andhra to the delicacy of Lucknow, every spoonful of the paste is immersed in tradition. Layer the rice over the meat, add a little saffron milk, and close the lid. Cook on low flame for 15 minutes, done. The paste does all the hard work, no grinding, no compromising. Just layers of flavor, done quickly. Selecting the Right Rice and Protein for Perfect Home-Made Biryani While preparing restaurant-like biryani at home, particularly with Biryani Masala Paste, the selection of right rice and meat (or protein from the plant kingdom) becomes the deciding factor. Rice: Always Long-Grained and Aromatic Go for aged Basmati rice, the kind that fluffs up and separates beautifully without breaking. The grains should be soaked for about 20–30 minutes before cooking. This helps them stay long and fluffy. Whether you’re layering or mixing the biryani, good basmati holds the masala without turning soggy. Up for going regional? For Kerala biryani, use Jeerakasala rice (or Kaima rice). It's more compact, more aromatic, and provides an authentic Malabar touch. Protein: Marinate with Love Chicken, mutton, prawns, or paneer, whatever your preference, marination is the magic wand. Though the Biryani Masala Paste is rich and pungent, adding a 15-minute yogurt + lemon juice + masala massage to your protein can upgrade the final dish to restaurant standards. ● For Hyderabadi biryani, bone-in mutton and Hyderabadi mutton biryani masala are the heroes of the dish. ● For Lucknowi biryani, boneless chicken is a perfect fit. ● For Andhra biryani, spicy prawn or hot chicken is the kick. ● For Kerala biryani, mutton pieces or pieces of jackfruit that have been seared will work. ● For Kolkata biryani, mutton pieces and potato or egg are the key ingredients. ● For Thalassery biryani, mildly spiced marinated chicken is the choice. ● For Ambur biryani, chicken or mutton with deep red chillies makes it iconic. ● For Donne biryani, coriander and green chillies turn the chicken green. Vegetarian? Don't worry. Paneer cubes or soya chunks soak up the masala like magic. Conclusion Great biryani doesn't always mean hours of cooking in the kitchen or stress levels. Be it a laid-back Sunday, a spur-of-the-moment dinner idea, or a craving that just won't get out of your system, having a pre-made biryani masala paste can be your ace card. It contains within it the essence of traditional spices without the cumbersome prep. From the royal inflections of Lucknowi biryani to the hot kick of Andhra style, now each regional favorite can simmer at home with ease.

Let's be honest: nobody wants to spend an hour in the kitchen after working the whole day. But that doesn't necessarily mean compromising on flavors. The smell of ginger being cooked in ghee, the crunch of garlic being added to hot oil, and the tartness of tamarind boiling in a curry are what make home food so special. What if you were able to bypass peeling, chopping, grinding, and grating and still be able to enjoy that homemade flavor?. For this, all you need is to immerse yourself in the magic of pre-made cooking pastes. They are not only handy, they're taste-packed game-changers for all busy cooks who still desire food that tastes like it was cooked for hours. Imagine them as your quiet kitchen friends, always ready, always perfect. Let's take a flavorful stroll through the must-have cooking pastes that are transforming Indian kitchens. Adrak Paste (Ginger Paste) There's something irrepressibly cozy about the warm earthiness of ginger. A base note in countless Indian recipes, Adrak (ginger) adds body and heat to dals and even curries. But fresh ginger requires peeling, slicing, and pounding, except when you have a jar of ginger paste ready to go. This paste retains the zesty freshness of fresh ginger and provides it in seconds. From a plain moong dal to mixing it with a spicy sabzi, the zing remains intact without the mess. Adrak Lahsun Paste / Ginger-Garlic Paste From butter chicken to biryanis, Adrak Lahsun Paste (or Ginger-garlic Paste, or allam vellulli paste in Telugu, or inji poondu paste in Tamil) is usually the beginning of something really great. The pungent, acrid punch of the garlic combines with the gentle burn of the ginger, and they enhance every dish they touch. Imagine a pressure-cooked rajma with its rich, comforting flavor. This first step, sautéing this paste in hot oil, is the perfect start. No Indian curry is complete without it. And the great news? No more peeling cloves or scrubbing ginger fibers from your mixer. Lahsun Paste (Garlic Paste) Garlic does not flavor food, it owns food. There is no refusing the depth it gives, be it to a hot tadka or a marinade. A convenient-to-use garlic paste gives that unmistakable zing right in your own kitchen without the agony of peeling millions of tiny cloves. Think of garlic naan, achari baingan, or even instant chilli garlic noodles. This paste is your best friend when time is short but taste is not. Particularly in meat recipes such as mutton curry or Andhra-style spicy fry, lahsun paste ensures the umami sweet spot is hit every time. Allam Vellulli Paste / Inji Poondu Paste In India's southern belt, the combination of ginger and garlic has various names, yet the essence is the same. In Andhra, it's allam vellulli paste. In Tamil Nadu, it's inji poondu paste. This is the foundation of soulful sambars, spicy Andhra curries, and coconut-flavored stews. It's smooth, strong, and intensely aromatic. One spoon and your kitchen will be filled with the aroma of a Sunday morning breakfast in a South Indian kitchen. From rasam to chicken chettinad, this paste is a perfect addition to any recipe. Tamarind Paste Ever tried to squeeze pulp from a tamarind block that's been soaked, only to have to fish out seeds for ten minutes? Tamarind paste is the time-saving hack you never knew you needed. And it's not just for rasam. This dark, tangy paste has the ability to enliven anything, from tamarind rice to pani puri water. Mix it with sambar, bisi bele bath, and even Pad thai and curries for a bold, lip-smacking sourness. Tamarind paste adds depth, nostalgia, and a touch of the unexpected. And yes, it can definitely rescue your South Indian curry when you're out of tomatoes! Curry Paste Imagine being able to twist open a jar and have every bit of masala for your curry. That's what curry paste is. It's not cheating. It's being smart. Often these pastes include tomatoes, onions, spices, and even a sprinkle of coconut or yogurt. Imagine preparing paneer butter masala in 15 minutes. Or a mixed veg curry with no masala confusion. Curry pastes are your answer to weekday cravings without the weekend labor. They work beautifully for both North Indian gravies and regional South Indian variants. Making the Most of Cooking Pastes After you become accustomed to using them, it is difficult to cook without these pastes. Here are a few helpful tips: Store them properly: Store them sealed in the fridge. Always use a dry spoon. Personalize: You can always add a pinch of your own garam masala or chopped herbs to enhance the paste. Portion smart: Utilize them as base layers but get innovative with layering new ingredients over them, such as sautéed onions or fresh green chillies. Experiment with crossovers: Put a spoonful of garlic paste in your pasta. Mix tamarind into your stir-fry. Why not? Conclusion With time being money, cooking pastes present in it something that is irreplaceable: convenience and authenticity. They don't take away the home cooking, they make it more possible. They take away the mess but leave the magic. Every spoon is a head start to a meal that tastes and looks like home. So go ahead. Stock up that pantry shelf. Let the aromas speak. With the right cooking pastes in easy reach, your kitchen can become the busiest little restaurant on the block, without all the hassles. Because good food shouldn't wait for weekends.

In Indian kitchens, time is an invisible ingredient. Curries simmer lazily, spices roast slowly, and onions caramelize patiently. But somewhere between consecutive meetings, rumbling tiffin boxes, and unexpected dinner guests, there is no time for that slow alchemy. That is where ready-to-use cooking pastes come in, not as shortcuts, but as loyal friends who recall the original flavors even when the clock fails to. Across India, the aroma of a simmering curry has a tendency to evoke memories of home, of holidays, of a person who always seemed to know exactly how much ginger went into the pot. These pre-prepared pastes don't take the place of tradition, they bottle its spirit, allowing anyone to achieve warmth on a plate without its suffocation. Let's look at 5 classic Indian dishes that taste as if they've been simmering for hours but come together in minutes. 1. Tamarind Rice with Tamarind Paste It starts with the scent of roasted sesame seeds and an overpowering tangy smell that promises lunch to be great. Tamarind rice is South Indian lunchbox lore. According to tradition, it requires tamarind to be soaked, pulped, cooked with jaggery, spices, curry leaves, mustard seeds, and roasted peanuts, an orchestral series of steps. But when there's good tamarind paste at hand? The essence is already there, rich, thick, and pungent. Mix it in your tempering, add cooked rice, vary spice and sweetness, and voila. A dish that used to take an hour now takes 15 minutes. 2. Aloo Matar Curry with Ginger-Garlic Paste Plain, comforting, and faithful, much like the hand that spoons it. Modest-looking aloo matar packs a punch, all in the bhuna masala. The actual work goes into peeling, chopping, and grinding ginger and garlic, sautéing it till the raw aroma vanishes, and tempering it with tomatoes. Now, add in a spoonful of ginger-garlic paste (or inji poondu paste, allam vellulli paste if you're in the mood). The paste avoids the grunt work but retains the punch. The curry cooks more quickly, the kitchen still smells good, and dinner is served before hunger has set in. 3. Paneer Butter Masala with Curry Paste Creamy orange sauce, subtly sweet, and richly spiced, paneer butter masala is the restaurant hit we all attempted to replicate at home. But the starting point is always the difficulty: onions cooked until they're golden brown, tomatoes cooked slowly, and spices added one at a time. Add curry paste. It's as if someone else already worked in the kitchen for an hour for you. Add butter, a splash of cream, and paneer cubes, and let the paste do the work. What comes out is not a compromise, it's comfort in less than 20 minutes. 4. Curry Paste Quick Butter Chicken There is something about butter chicken that feels like a treat. But making it from scratch? That's a proper Sunday task. Unless you’re armed with a good curry paste. Marinate chicken in yogurt and spices (or skip that for a weeknight cheat), sauté it lightly, then pour in the curry paste with some butter and cream. Simmer till thick. It’s shockingly close to the slow version and pairs perfectly with naan, jeera rice, or just the silence of a great meal. 5. Biriyani with Biriyani Mix Paste Biriyani is love layered in spice, steam, and patience. Historically, it involves marinating, caramelizing onions, dry roasting whole spices, grinding masalas, boiling rice to perfection, and then, dum. But with a biriyani mix paste, the journey is cut short. All the key aromatics: mint, fried onions, cardamom, and cloves, are included in the mix. Fry the meat or vegetables with the paste, layer it with rice, steam it for a while, and suddenly, something traditionally reserved for festivals can now become a Friday night dinner. Why These Pastes Are Such A Success What makes ready-to-use pastes a success in Indian kitchens is more than just the quickness. It's the accuracy. They mix spices in the correct proportions, retain aroma by oil-based sealing, and conserve the energy otherwise wasted in prep. They also welcome individuals who adore Indian food but are afraid to prepare it to join in on the fun. New domestic cooks, burnt-out professionals, and even hostel students can now enjoy flavors previously trapped behind exhaustive hours. Conclusion: A New Type of Tradition Indian food has never been locked in time. It has continuously accommodated, from coal ovens to pressure cookers, from stone grinders to food processors. Cooking pastes are merely the next episode. They don't offer a substitute for the grandmother's touch, but they breathe the same flavor cues, with less work. So, whether you're cooking for one or a whole table of ten, whether you have thirty minutes or only ten, don't forget: the taste of home is still within reach. You just have to twist open a jar.

There's something intensely old-fashioned about opening a jar of pickles on the dining table. That initial whiff, spicy, sour, a touch sharp, a touch sweet, greets your nose and your memories. For most Indian households, pickles aren't just condiments. They're tradition, flavor, and time in a bottle. Mango pickle may be the one of them all but come on: there are plenty of underrated side heroes in our kitchen waiting for their moment in the sun. Today, we're going to introduce you to five of them that will make your curd rice hum, your parathas sway, and your fingers wish to lick them once more. Let's open the jar. 1. Garlic Pickle: The Bold One If pickles had personalities, garlic pickle would be that fiery friend who speaks the truth, unapologetically. Spiced with whole peeled cloves of garlic slow-cooked in mustard oil, dried spices, and even jaggery sometimes for a sweet surprise, this pickle is intense, pungent, and full of attitude. In South Indian cuisine, it's usually served alongside steaming idlis and ghee. In the North, it's the secret ingredient for enhancing a simple dal-chawal meal. Why we love it: Because garlic doesn't try to be anything it isn't. It's pungent, hot, and it's incredibly flavorful, and when it ferments, it mellows just enough to hug your taste buds. Perk: It's said to help digest and warm your body in winter. Have it with: Curd rice, parathas, or even a slice of bread and butter on lazy afternoons. 2. Tomato Pickle: The Tangy Charmer This one’s for those who love a little surprise on their plate. Tomato pickle — known as thakkali oorugai in Tamil and tomato pachadi in Telugu — brings together the richness of ripe tomatoes, the warmth of traditional tempering, and the depth of regional flavours. In many Telangana and Andhra homes, it’s a breakfast staple — drizzled over hot rice with ghee or paired with crispy dosas. Its mellow tang and rich texture add that little extra something to any meal. Why we love it: Because it strikes a beautiful balance — juicy yet grounded, familiar yet distinctive. It’s like comfort food with a little flair. And let’s be honest, it can make even a simple upma feel special. Have it with: Steaming rice and ghee, dosas, pongal, or even a dollop in a sandwich for an unexpected twist. 3. Lahsun Ka Achaar: The North Indian Comfort Star Garlic again, yes, but in a different attire. In contrast to its Southern counterpart, lahsun ka achaar in North India is chunkier, oilier, and abundant with Punjabi-style masala love. This is prepared with mustard oil, saunf, kalonji, and lots and lots of sunshine. There's a recipe in every Punjabi home that's been passed down like inherited jewelry. Prepared in winter and left to age by the windowsill, it adds warmth to roti-sabzi meals and is nearly medicinal for a sore throat. Why we love it: It's like a Punjabi hug: warm, generous, a bit loud, and full of love. Eat with: Ajwain parathas, aloo-puri, or just plain mathri. 4. Red Chilli Pickle: The Spicy Favorite We shall just say that this is not for the weak at heart. Mirchi ka achaar, or red chili pickle , is prepared with fat, fresh red chillies, stuffed or cut, marinated with mustard, fenugreek, and lemon juice, and left in the sun to absorb power. This pickle doesn't remain on the side of your plate. It demands attention. Prepared in winter and left to mature near the windowsill, it heats roti-sabzi foods and is almost medicinal when you have a sore throat. Why we love it: It's a Punjabi hug: warm and generous and loud and full of love. Serve with: Ajwain parathas, aloo-puri, or simply plain mathri. 5. Mixed Pickle: The Chaos That Works This is the kitchen remix we never knew we needed: mango pieces, carrots, lime, green chillies, and sometimes even turnip, all dancing together in a masaledar (full of spices) rain. Each spoon of mixed pickle is different. Some bites strike you with tanginess, some with sweetness or heat. It's unpredictable and completely addictive. Why we love it: Since it's a bit of everything, like life. A spoonful of chaos, a pinch of balance, a bite of surprise. Eat it with: Literally anything: poha, thepla, dal rice, chhole bhature, you name it. Pickles Are Emotion Indian pickles are tales in jars. They are your grandmother's secret, your mother's instinct, and your cheat-day wish all wrapped up in one. Their making is a ritual: drying the ingredients on muslin cloths, waiting for the sun to be kind, mixing with bare hands, keeping them in enormous ceramic barnis (jars), and hoping the weather doesn't play tricks on the process. We don't simply consume pickles. We recall individuals and memories in their regard. The Final Bite If you've grown up with fingers dipped in mango pickle jars, it's time to get acquainted with the rest of the family. Garlic pickle's hotness, tomato pickle's tang, lahsun's warmth, red chilli's theatrics, and the mixed magic, they're all waiting at the corner of your plate. So next time you sit down to a wholesome Indian meal, don't forget to include a spoonful of story.Because sometimes, the smallest spoon carries the loudest flavor.

Ask anyone for South Indian food, and you will get the usual suspects: coconut chutney with dosa, rasam with rice, and sambar with idli. All of them, no question, are classics! But there is a delicious little world of secret food pairings. The type that never makes it into cookbooks or on food TV. The type that occurs out of lazy Sunday lunches, rainy day hunger, and whimsical experiments by idle teens and grandmas. Here's a look at some of those playful, quirky couples from real South Indian homes, with some of our favorite Priya pickles. And who knows? One of them could become your new comfort food staple. 1. Biryani Gets a Fiery Best Friend: Avakaya Pickle Combo If you're from Andhra, you'll be familiar with this combo. For everyone else, join us in the world of spice.Biryani is a powerful enough dish on its own, spicy rice piled high with soft meat or vegetables, replete with spice. But in the majority of Telugu households, it's served with a spoonful of Avakaya Pickle, the mythic mango pickle immersed in mustard and red chilli. Sound fiery? That's because it is. But somehow, the heat from the Avakaya doesn’t compete with the biryani’s spice, it complements it. The sharpness of mustard oil and the tang of raw mango create a layered depth that makes each mouthful more exciting than the last. Forget raita. Once you’ve had biryani with Avakaya, there’s no going back. 2. When Idlis Stop Being Boring: The Zing of Lime Ginger Pickle Light, airy idlis meet a zesty ginger surprise that transforms breakfast into an assertive experience. Idlis are the favorite of all of us. They are nutritious, light, and the perfect breakfast food. But come on, on their own, they are a little dull. Enter Lime Ginger Pickle, idlis' best friend they never knew existed. The zesty, citrusy zip of lime complements the gentle spiciness of ginger in a flavor that opens your senses. Slather a warm idli with this pickle, and what used to be a flat breakfast now turns into a flavor explosion. Add some ghee on top, and comfort turns sizzling. 3. The Dosa You Know, But with a Tangy Rooty Twist: Mango Ginger Magic Dosas are great. But put them out with the cleverly wonderful Mango Ginger Pickle, and you have something intelligibly brilliant. Mango Ginger Pickle is not as common as mango or regular ginger pickle but is deserving of an individual spotlight. To make it, a particular root that looks ginger-like but tastes of raw mango is used, and thus the pickle is made, an exquisite mixture of a little spiciness and tanginess. And when served with the crunchy sides of a just-cooked hot dosa? Something just works. No overwhelming coconut chutney or sambar here, just the dosa and that tearing tang. It's subtle, earthy, and tastes like something said quietly. 4. Curd Rice With a Kick: Red Chilli Pickle Changes the Mood One bite cool, the other hot, this combination is the best kind of flavor mood swing. Curd rice is the unassuming comfort food of South India. It's what you have when you're stuffed, exhausted, or just looking for something reassuring. But there's a secret trick that many Tamil and Telugu households know: a spoonful of Red chilli Pickle on the side. The oil-richness and intense spice of the pickle cut through the blandness of curd rice, adding a justified drama to an otherwise low-key dish. It keeps your taste buds on their toes. Hot. Cold. Fire. Ice. It's a mess. But it works. 5. Toast Isn’t Boring Anymore: Tomato Pickle Brings the Punch This is the way South Indian homes make a plain, ordinary slice become something you really want. Toast is merely seen as a dull breakfast food, but not when Tomato Pickle is around. This hot, sour pickle, usually containing garlic, red chillies, and juicy tomatoes cooked down into a thick paste, is ideal for slathering over freshly toasted bread. It's more like a spicy jam but with so much more attitude. For an added level of joy, top with a slice of cheese or a soft-boiled egg. Breakfast, done. 6. Mini Uthappams Meet Sweet Mango Pickle: A Combo You Didn’t See Coming Sweet, spicy, and savory, this unlikely pair teases your taste buds in the most wonderful way. Mini uthappams are a delight on their own, thick and fluffy, and usually topped with onion or tomato. But in some kitchens, there's an added surprise: a spoonful of Sweet Mango Pickle on the side. At first, it seems off. Sugar with pickle? With dosa? But take a bite, and you get it. The sweetness cuts through the tartness in the uthappam batter, and the subtle heat in the pickle provides a welcome kick. It's a combination both children and adults love, and one that has you reaching for "just one more. 7. Crunch + Chaos = Snack Time Goals: Murukku and Mixed Pickle Evening tea has just become a lot more exciting, courtesy of this highly addictive combination. South Indian evenings are never complete without something crunchy to crunch on: murukku, thattai, seedai… the options are numerous. But the magic begins when someone at home (most likely an elder) secretly brings out the Mixed Pickle. You dip. You bite. And your mouth ignites. The chilli oil of the pickle sticks to the crispy twists of murukku, permeating into every ridge. The vegetable-mango-green chilli-lemon pickle provides little bursts of taste that leave your hands returning to the plate. So Why Do These Combos Really Work? On the face of it, certain of these combinations are hardly kitchen mishaps. Biryani with pickle? Idli with lime and ginger? Bread toast with tomato pickle? But the thing is, they do work, not through logic, but through feeling. It's always been a balance in South Indian cuisine of hot and cool, soft and crunchy, and sour and sweet. These odd pairings may not be playing by the rulebook, but they have rhythm in flavor. A simple curd rice is given a bold heart by adding a fiery red chilli pickle. A crunchy dosa is brought alive by being immersed in the zesty bite of mango ginger. It's also texture, not taste alone. That crunchy murukku dipped in fiery mixed pickle oil? It's the crunch and the wallop combined that's addictive. That soft uthappam with sweet mango pickle? It's squishy and sticky and spicy, and your brain just wants to do it again. And then, of course, there is the emotional component. These combinations are usually the result of habit, memory, or raw improvisation. Perhaps your granddad used to have biryani with Avakaya every time, or your mother realized one morning that tomato pickle is as good as jam on toast. These are not recipes, but discoveries, transmitted through taste rather than instructions. They're not complicated. They're homey, a little bit naughty, and wonderfully gratifying in the way only home-cooked experiments can be. That's why they work. Not because they should, but because they do.

If food is a path, then South Indian cuisine is an entire atlas. From steaming rice and warming curries to cooling curd and crunchy accompaniments, every dish takes its careful place. But there is one element that goes about quietly imposing its gentle domination to change the plate: the pickle. They are referred to as Uragaya, Pachadi or Pacchalu in Telugu, Oorugai in Tamil, Achaar in Malayalam, and Uppinakayi in Kannada. But pickles in South Indian kitchens are more than a condiment. They're regional pride, preserved history, and flavor bombs that turn the humblest of meals into something extraordinary. Let's take a look at Andhra Pradesh, Tamil Nadu, Kerala, and Karnataka and check what meals these houses typically serve accompanied by their favorite pickles. Andhra Pradesh & Telangana: Spice-Loving Traditions and the Boldness of Pachadi In Telugu homes, meals are more than sustenance — they are rituals of taste, memory, and spice. Here, the first bite doesn’t set the stage — it steals the spotlight. A scoop of piping hot rice, a drizzle of golden ghee, and the bold arrival of Pachadi — the beloved pickle — mark the beginning of something soulful. Especially Avakaya, the undisputed queen of Telugu pickles, doesn't just accompany the meal — it starts it. 1. Muddapappu Annam + Avakaya Pachadi Muddapappu is minimalism at its finest — plain toor dal, mashed soft, seasoned only with warmth and ghee. It’s a quiet canvas. Enter Avakaya: chunky mangoes, mustard punch, red chilli fire, and gingelly oil intensity. This pairing is a classic — the creamy calm of lentils meeting the fearless heat of Andhra's iconic mango pickle. A humble yet heroic start to a traditional Telugu feast. 2. Perugu Annam + Nimmakaya Pachadi After the spice storms, it’s time for calm. Perugu Annam — curd rice — is comfort itself. Cool, soothing, and often eaten at the end of meals, it’s paired with a sharp contrast: Nimmakaya Pachadi, the tangy lemon pickle. Over time, it ferments and deepens, bringing waves of salty-sour complexity that cut through the mellow curd rice. A combination that whispers, then lingers. Tamil Nadu: Balance and the Unobtrusive Strength of Oorugai Tamil food is based on the balancing of flavors. Everything on the banana leaf is balanced by each other, and Oorugai, no matter how little in quantity, is never absent. 1. Thayir Sadam + Elumichai Oorugai Thayir Sadam, or curd rice, is a ubiquitous dish in Tamil households, particularly in summer. It is soothing, creamy, and requires contrast, which is provided by Elumichai Oorugai, a lemon pickle. This pickle is slightly bitter, mildly spiced, and salty, and its brightness and appetite-stimulating sharpness are what the dish requires. 2. Puli Sadam + Poondu Oorugai Puli Sadam is tamarind-flavored rice seasoned with mustard seeds, curry leaves, and peanuts. It is hot and sour, but even more so when consumed with Poondu Oorugai, garlic pickle that gives heat and energy. The combination is a pungent, flavorful one that is often packed for lunch. Kerala: Vinegar-Soaked Brightness and the Depth of achaar Kerala pickles, or achaar, stand apart in that they are vinegar-based and low-oil. They are stronger in taste, stronger in color, and more full-bodied with fermented depth. 1. Kanji + Kadumanga achaar Kanji is rice porridge made from parboiled rice, often accompanied by green gram curry or pickle as a side dish. Kadumanga achaar is a raw mango pickle made from mustard, chilli, and brine. Salty crunch and acidity of this pickle provide contrasting interest to the otherwise dull kanji. 2. Ghee Rice + Inji Puli Ghee rice is flavored rice made with ghee, spices, and sometimes nuts. It is especially good with Inji Puli, a sweet, spicy, and sour ginger pickle with tamarind and jaggery. The pickle provides a relishing contrast to the richness of the rice. Karnataka: Mild Spice and the Roundness of Uppinakayi Kannadiga food ranges from coconut-rich southern food to pungent northern rotis. Uppinakayi is no exception, ranging from plain lemon pickles to vegetable pairs such as fenugreek and mustard. 1. Jolad Rotti + Menthya Mangai Uppinakayi Jolad Rotti is a jowar pancake consumed extensively throughout North Karnataka. This is often served with dry chutneys, brinjal palya, and Menthya Mangai Uppinakayi, a mango pickle that has fenugreek and mustard as seasonings. The bitterness, tartness, and spiciness of the pickle blend well with the grainy, earthy rotti. 2. Saaru Anna + Nimbekai Uppinakayi Saaru is Karnataka's equivalent of rasam, a peppery tamarind soup. When served with rice (Saaru Anna), it is comforting and soothing. Nimbekai Uppinakayi, or lemon pickle, adds a burst of heat and sourness to cut through the mild saaru and add life to the dish. Understanding the Logic of South Indian Pickle Pairings If you've ever asked yourself why some South Indian pickles always turn up alongside particular dishes, it's not coincidence, there's unassuming logic behind each bite. These combinations have been influenced over the years not only by taste but also by the way they make you feel when you're done eating. Mild foods like curd rice or dal rice are soft and comforting, so they're usually served with sharp, spicy pickles such as Avakaya or lemon Uragaya. That sudden burst of heat and salt gets your taste buds perked up and turns a plain plate into a satisfying meal. On the other hand, already flavorful dishes like tamarind rice or bisibelebath don’t need something too strong on the side. So you’ll usually see them served with a milder garlic or ginger pickle that complements rather than competes. There is also a digestive explanation for it. South Indian pickles are often fermented or filled with ingredients such as ginger, garlic, or methi seeds, all of which assist the body to digest more substantial food. So what appears to be a habit actually turns out to be a thought-out process that keeps both your stomach and your taste buds satisfied.

In any South Indian kitchen, you will always find a jar relegated to the back of the shelf, hiding behind the masala dabbas and lentil tins. It's not a jar. It's history. Some might call it magic. It's the single item that can upgrade a plate of plain rice on a lazy Sunday afternoon or make curd rice a dish you'll never tire of. We are referring to pickles. Not just any pickles, but these five. Let's not forget, despite how sleek our kitchens now appear, with their air fryers and microwave drawers, there's always space (and a lot of affection) for those good old Avakaya, Garlic, Gongura, Amla, and regular Mango pickles. They're not condiments, really. They're part of how we dine, how we recall things, and how we hand things down. Avakaya Pickle Each summer, on schedule, mangoes overrun the markets, and you can guess what follows: someone in the family says it's time to make a large quantity of Avakaya. The air is filled with the smell of mustard and chili powder for days. Oil sits on the counter, and all the relatives are arguing over whose aunt's recipe is better. Avakaya Pickle is not just Andhra's signature pickle. It's the pickle. It appears on plates of hot rice and ghee, lunchboxes, and dosa with no chutney to be found. It's loud. It's fearless. And it's something that you can never, ever prepare in small batches because it's a sharing kind of thing. People might move houses, even move countries, but you’ll always find a bottle of Avakaya somewhere in the suitcase. That says something. Garlic Pickle Garlic pickle is a low-key hero. You don't know how much you miss it until it's gone from the table. It goes so well beside curd rice or idlis and provides that burst of flavor you didn't even know you wanted. Our grandmothers were right when they said that garlic warms the body and gets the belly happy. And though we can't possibly know all the ayurvedic science behind it, we've all had a spoonful of garlic pickle served with the meal when we've been feeling off. It's the sort of pickle that shows up in ordinary meals, offsets heavier fare, and somehow manages to do the trick just as well for pongal as for chapati rolls. Subtle but necessary. Gongura Pickle Now Gongura (sorrel leaves) is a class in itself. At Andhra households, it's not even a pickle, it's a goodness-packed flex. If someone is giving you Gongura pachadi prepared with love and just the right amount of chili, you're practically family. There's something special about that pungent, slightly acidic hit that Gongura has. It's not attempting to be friendly. It's piercing and up-your-nose, and it vivifies all the rest of the food on the plate. Those who've grown up consuming Gongura swear by it. And those who haven't? Well, once they experience it, there is no going back. It comes with the flavor of the place, of hot afternoons and simple lunches, of mothers bottling it for children migrating to other cities. Amla Pickle This one's a slow-burner. Not everybody grows up enjoying the love for amla pickle, but the older you are, the more you realize how great it is. It's that bittersweet, spicy, slightly medicinal taste that suddenly feels just so right alongside your rasam or even plain rice. Amla, or nellikai, has always worn that aura of health. Full of vitamin C, immunity-friendly, and added to everything from chyawanprash to hair oil. But as a pickle, it's something else, something delicious, evocative, and surprisingly heartwarming. You won’t see it at every table, but the homes that keep it always come back to it. Especially when someone in the family’s not feeling well or you’re just tired of the usual spice bomb pickles. Mango Pickle (The Classic) And now, this one is simply non-negotiable. Mango pickle is the go-to in every South Indian home. Forget the sambhar, but with or without mango pickle and some curd, dinner is done. We all have our variation, some add more mustard, some add more chili, and some let it float in oil for months. But the principle is still the same: raw mangoes, salt, spice, and time. It's one of those dishes that you make at family gatherings, with kids snatching pieces of mango and elders getting prickly about the ratio. Even today, the smell of mango pickle being made at home is the signal that summer is here. And no matter how many jars you buy from the store, nothing beats the flavor of the one that your mom made when you left for college. Traveling Pickles The best part is that these pickles didn't remain in their hometowns. They traveled. With students migrating to the U.S. or U.K., with parents moving to Malaysia or Singapore, with cousins lugging ziplock bags full of pickles through customs. It's not just food. It's a connection to home. The spiciness of the taste is forgotten in the instant comfort. For 45 years now, Priya Foods has understood this. These pickles aren’t trends. They’re traditions. Whether you’re sitting in Hyderabad or Houston, it still feels like home when there’s pickle on your plate. And Priya has been a constant in that journey, bottling not just spice but stories, not just food but the feeling of belonging. So yes, food habits may shift, and fads may come and go, but these five pickles are not going anywhere. They'll remain in our kitchen, on our plate, and in our luggage. Because certain things, such as the comfort of mango pickle with curd rice, never truly go out of fashion.

If you've ever gazed at raw chicken or a bag of rice wondering how to get it to taste like something your family would welcome with open arms, you're not alone. Cooking daily can feel like drudgery, particularly when you want those bright, familiar South Indian spices without the two-hour preparation. That's when the proper pastes and masalas sweep in like your trusty kitchen sidekicks. Whether you're making a weeknight chicken curry or trying to recreate your grandmother's iconic biryani, a few staples in your pantry can turn your meal from two-dimensional to three-dimensional in the span of a few minutes. In this blog, let's discuss five pastes and masalas that can do just that, sweat-free. 1. Biryani Masala Paste There's something about a good biryani that is like a party. But making it? That's usually the other way around. Roasting the spices, grinding them out, and layering it all just so. It's overwhelming. Along comes the biryani masala paste. This single shortcut delivers that rich, heady flavor you expect with Hyderabadi biryani without so much as touching a mortar and pestle. It delivers the roasted spice depth, the heat of cinnamon and cardamom, and the gentle burn that makes biryani distinct. You just marinate your meat, add the paste, and cook with rice. No hesitations, no dry masala disaster. Why it works: Layers of spice, already mixed Same taste every time Trims prep by at least half If you want that dhaba depth without bogging down in the kitchen, this one's a game-changer. 2. Garlic Paste South Indian cooking begins with a sizzle, hot oil, mustard seeds, and a blob of garlic that lands in the pan and immediately sends the whole house smelling like home. Garlic paste is the unsung hero of innumerable mutton and seafood gravies. It doesn't merely flavor; it builds. It adds that quintessential earthiness that finds perfect balance with the pungency of chilies and the sourness of tamarind. And if you've ever attempted to peel 20 cloves of garlic on a hectic day, you know just how much a jar of pre-prepped garlic paste can assist you. Why it works: Daring flavor with no peeling or chopping Enhances the body of any curry Needed for tempering and gravy-making From meen kuzhambu to pepper chicken fry, garlic paste provides your dish with a bold, confident beginning, without holding you back. 3. Ginger & Garlic Paste Two can accomplish what one cannot at times. Ginger and garlic paste are a perfect example. In harmony, they provide balance: ginger with its peppery, slightly sweet heat and garlic with its pungent, earthy depth. This mix is a must-buy if you are a frequent gravy maker. It doesn't matter whether you're making a chicken curry with fresh tomatoes or a prawn delicacy loaded with masalas; ginger-garlic paste makes a reliable foundation that takes all the other spices along with ease. And it's simply awesome as a marinating agent too. It tenderizes the meat and allows the masala to penetrate deep within the meat. Why it works: One spoonful, perfectly balanced Saves 15 minutes of chopping Great for marination and masala bases It's the sort of product you find yourself grabbing for automatically once you begin using it. It's like your kitchen autopilot for great gravies. 4. Ginger Paste While garlic is the low, rich note in a dish, ginger is the bright, piercing one. In South Indian coastal cuisine, particularly fish and crab curries, fresh ginger is an absolute must. Ginger paste adds that dash of rawness that pierces through the fattiness of meat and seafood. It's also unexpectedly versatile. Add it to vegetable preparations such as sambar, rasam, or even basic poriyals, and it gives them an instant boost. Ginger also gets along with dals. It matches the earthy flavor and provides a slight zing. How and why: Tones up rich gravies No need to grate or peel Suitable for both veg and non-veg preparations It's particularly convenient if you prepare several meals a day. Add just a spoonful of this paste, and your dishes begin to taste slightly more like they originated in your mother's kitchen. 5. Meat Masala And this isn't your run-of-the-mill kitchen masala. Meat masala is in-your-face, unashamed, and designed for dishes that aren't afraid of spice. This mixture is made for non-vegetarian enthusiasts. It contains stronger spices such as black cardamom, cloves, and black pepper, all combined in the proper proportions to taste of red meat and poultry at their best. Use it for mutton curry, keema, or even chicken roast, and you’ll get that slow-cooked flavor without actually slow-cooking for hours. Why it works: Made for meat’s strong flavour No guesswork with masalas One Masala = Rich full flavor You don’t need a hundred spice jars when one does the job well. Why These Pastes and Masalas Really Do Work So why are these specific pastes and masalas worth hoarding? Not only is it the taste (although that's a big chunk of it). It's the amount of time, effort, and headspace they free up for you. When you're balancing work, family, and the daily "what's for dinner" dilemma, having pre-to-use assistance that doesn't sacrifice authenticity is gold. And if you're buying these pastes from Priya Foods, you're receiving something extra: heritage. Embedded in South Indian Authenticity While there are other generic pastes that try to be "everything for everything," Priya Foods remains authentic to their origins. The spice mixes and proportions are true representations of actual Andhra-style cooking. That translates into hot undertones, well-proportioned aromatics, and that unmistakable flavor of home. Trusted by Generations This is not some fly-by-night brand that appeared overnight on a store shelf. Priya Foods has existed for more than 45 years. If you're from a South Indian family, there's a good chance your grandmother or mom kept a jar of Priya pickle or paste hidden away in the fridge. It's a family brand. Ready-to-Use, Without the Shortcut Taste You understand how some cooking shortcuts are plain obvious, such as a dull curry or an off-tasting masala? Not here. These pastes are tuned to actual cooking. You will not have an artificial aftertaste or stale flavor. But pure, clean, balanced spices that taste like they were freshly ground in your own kitchen. Busy? Hungry? These Pastes Cook a Full Meal in 15 Minutes We're not even stretching the truth here. Combine one of these pastes or masalas with an onion, a tomato, a couple of spoons of oil, and your choice of protein or vegetable, and you're finished. In 15 minutes, you can enjoy Chicken curry with garlic paste and meat masala Fish curry with ginger paste and tamarind Biryani with ready-to-cook rice and biryani masala paste That's quicker than ordering in, and it tastes like you made an effort. If your kitchen countertop is stocked with these five heroes, you're set. They're not only time-savers. They're taste-befrienders who understand what South Indian food must taste like. You don't need elaborate recipes or hours spent in the kitchen. Only good ingredients and some trusty jars. And when those jars also happen to be provided by a brand that has been feeding tables for generations, the end product is not just tasty but comforting too. The next time you're about to reach for takeout or order in, grab your pantry cupboard and let these pastes do it all.

Exploring the cultural and traditional roots of Roti PachadiIn the warm embrace of Indian kitchens, where tradition breathes life into every meal, Roti Pachadi stands as a testament to familial bonds and culinary heritage. This delicious side-dish, vibrant with color, flavor, and memories captures the essence of nostalgia, family, and love like no other. The Cultural Significance of Roti Pachadi Priya Foods connects you to heritage with each spoonful · Historical Roots: Roti Pachadi, akin to chutney, has been a staple in Telugu cuisine for many decades, enhancing meals with its rich flavors and textures. Culinary Diversity: Each region in Andhra Pradesh and Telangana offers its unique twist on Pachadi, making it a vibrant part of local culinary practices. Spotlight on Priya’s Roti Pachadi Varieties At Priya Foods, we honor our rich Telugu tradition with a range of lip-smacking Roit Pachadi, each inspired from ancestral stone-ground recipes to give you a taste of love with hand-picked vegetables, straight from ammamma’s vantagadi Beerakaaya Chutney: Experience the subtlety of ridge gourd, transformed into a delightful chutney. Dosakaaya Chutney: Dive into the refreshing taste of yellow cucumber chutney, perfect for hot summer days. Vankaaya Chutney: Savor the robust flavor of brinjal in this traditional favorite. Dondakaaya Chutney: It’s tangy, it’s tasty, and it is an instant blast from the past! You will find this avatar of ivy gourd absolutely irresistible. Innovative Culinary Uses – Endless possibilities There are so many ways in which you could use Priya’s Roti Pachadi that you’ll never fall short of options. Let’s explore a few: Steaming hot rice and Vankaaya Chutney with a dallop of ghee – Find a better dish, we’ll wait! Upma and a Dondaakaya Chutney – a winning combo! Parathas and a Beerakaya Chutney on the side – mouth-watering! Dosakaaya Chutney and roti – You can try but you won’t be able to ignore it! Health Benefits of Roti Pachadi Ingredients Taste and wellness go hand in hand at Priya Foods. Taste it to believe it! Nutritional Value: Ingredients like brinjal, yellow cucumber, ivy gourd, and ridge gourd are low in calories but high in vitamins and fiber. Digestive Health: The natural spices and ingredients used in Pachadi help in improving digestion and overall gut health.   Priya’s Roti Pachadi collection is more than just a condiment; it’s a celebration of heritage, health, and the incredible diversity of Indian cuisine. Embrace these delightful chutneys and let them take your meals from ordinary to extraordinary. Join us in keeping the culinary traditions alive, one delicious spoonful at a time!  

Fresh, homemade food. Perfect weather. A family weekend. What’s missing? A little spice!  Welcome to the flavorful world of Priya Foods, where spices are more than just ingredients—they're the essence of culinary creativity. In this blog, we will explore the various ways in which you can use our masalas to spice up your meals and make them unforgettable family recipes! Buckle up; some of these are very interesting and innovative! Breakfast with a Twist A lip-snacking twist to quinoa: Cook quinoa and toss it in some freshly diced vegetables with a seasoning of Priya Sindhi Biryani Masala. Start your day with this powerful and filling meal! Truly masala oats: Same old oats for breakfast every day? Make them extra special with a generous sprinkling of Priya Pav Bhaji Masala! Lunch Favorites Yummy paneer done right: Move on from boring and amp up your paneer dish by marinating it in Priya Rajma Masala! You can either grill it or prepare a curry for a flavorful mid-day delight. Capsicum stuffed with happiness: Stuff capsicum with a mixture of cooked rice, minced meat seasoned with Priya Hyderabadi Mutton Masala, and fresh herbs for an aromatic dish. Snack Time Reinvented Spiced Popcorn: Toss popcorn with a light sprinkle of Chicken Masala for a quick snack. Roasted Nuts: Coat almonds or cashews in a mixture of oil and Pav Baji Masala before roasting. Makhaane-like-never-before: Makhaana or fox nuts are very popular snacks today because they are healthy and yummy. Make them even more delicious with a sprinkling of Chaat Masala. Dinner Innovations Masala pizza: Enhance your pizza sauce with Fish Fry Masala for a seafood-inspired creation. Masala pasta: Swap your usual herbs for a dash of Noodles/Pasta Masala to bring new life to Italian night. Stir-fry vegetables: Quickly stir-fry your favorite vegetables with chunks of chicken, tossing them with Priya Andhra Chicken Masala for a spicy, savory dinner that's ready in minutes. Conclusion There’s so much you can do with Priya Masalas – you are only limited by your imagination! Go on then, try these out or come up with new ones. Don’t forget to share them with us so that we appreciate your creativity too! To buy our masalas, please head to our https://priyafoods.com and shop now!

Early mornings, busy mornings, lazy mornings! How do we make them interesting and healthy? Priya Foods is the answer, of course! Start your mornings with a spark of flavor and a dash of health! Explore our range of instant mixes that transform traditional breakfasts into quick, nutritious meals for your busy lifestyle during the weekdays and lazy mornings during the weekends. Here are a few ideas that are not just easy but also super quick: Priya Instant Idli Mix – Effortless, steamed delights Idlis are the perfect start to any day! They are low in calories and high in steaming satisfaction. With Priya Instant Idli Mix you don’t have to prep for this excellent breakfast one whole day in advance! Simply add water, ferment briefly, and steam. Serve with coconut chutney or sambar for a complete meal. Priya Instant Upma Mix - Savory Semolina in Minutes Did you know that upma is rich in fiber? It boosts digestion and ensures that you are full for a longer period of time, eliminating mini-cravings until lunchtime! Our Instant Upma mix takes just a few minutes to be ready to savour. Here’s how to prepare it: Boil 650 ml water in a vessel Add the dehydrated vegetables (included in the pack in a pouch) and let them boil for around 10 minutes Add the Instant Upma Mix while stirring continuously so that there are no lumps Cook for about 3 minutes and serve Bonus: Add a tablespoon of ghee to further enhance the flavours. Priya Instant Pesarattu Mix – Crispy & Protein-Packed! Pesarattu can help you start your day with a healthy protein kick! It is made from moong dal, which ranks high on the nutrition scale. So, how do you start your day with this hearty health boost? Just add water, mix, spread on a hot tawa, and flip it as it gets crispy. Serve it with ginger chutney or pickle for a nice, zesty start to your day. Priya Instant Rava Dosa Mix – Crisp dosas in a blink! Now, who doesn’t love rava dosas? If you are generally unable to satiate your craving because rava dosas are time-consuming, you will absolutely love our Instant Rava Dosa Mix. It is the right choice for any unplanned meal preps. All you have to do is to add water to the mix, spread it thin on the tawa and cook until it gets crispy. On the side, you can have sambar or chutney or both! Priya Instant Dosa Mix - Traditional Taste with Modern Convenience The OG breakfast – DOSA! It’s yummy, it’s healthy, it’s utterly satisfying BUT it is also tedious! There’s overnight soaking and grinding, and whatnot! If you’re looking for an easy fix, it’s right here – Priya Instant Dosa Mix! Mix, pour, flip, and DONE! You can give it your own personal twist with some cumin, green chillies, and chopped onions. Conclusion Priya Foods’ Instant Mixes are more than just quick meals—they're a deliciously healthy way to begin your day. Embrace these mixes for their blend of convenience and tradition, and revolutionize your morning routine with tastes that tickle your palate and warm your heart. Start every day with Priya, and enjoy a breakfast that’s as nutritious as it is YUM!

Ever find yourself wishing you could whip up something deliciously authentic without spending all day over a hot stove? Well, we have your back with our fantastic range of cooking pastes that are about to become your new best friends in the kitchen. You are now entering the world of flavors where cooking becomes not just easier but a whole lot more delightful. Priya Foods’ pastes are your secret ingredient to cooking mouth-watering dishes in a jiffy! Let’s dive in and take a closer look Unlock the world of aromas with quick and easy biryani Biryani, every single Indian’s beloved dish known for its complexity and little explosions of taste, is made simple with Priya’s Biryani Masala Paste. Picture this: you’re craving this scrumptious delicacy —that rich, soul-satisfying dish we all love. But let’s be honest, who has the time to prep all those spices? A spoonful of our paste, and you're all set. Rice, chicken, and this paste—bam! You’ve got yourself a meal that tastes like it’s been cooking for hours. Delectable Shortcut: Skip grinding spices; just add this rich paste to rice and your choice of protein. Steps to Perfection: Layer the ingredients, let them cook, and enjoy a fragrant dish ready to be relished. Everyday veggies, extraordinary taste – Elevate your vegetarian dishes! It’s Wednesday night. You’ve had a long day, and you’re looking for something simple yet comforting. Pick up Priya’s Veg Curry Masala Paste, and you’ll be able to serve a healthy dinner within 30 minutes! Versatile Veggie Magic: Use Priya’s Veg Curry Masala Paste to turn any assortment of vegetables into a curry masterpiece. Cooking Made Easy: Saute veggies, add the paste, simmer, and you’re done! This curry could rival your favorite restaurant! No fuss non-veg feasts Whenever you feel like taking the culinary wizard avatar, choose Priya’s Non-Veg Curry Masala Paste to conjure up a non-vegetarian feast that’s bold and beautiful, echoing the depth of Indian non-veg dishes that have been passed down through generations. Extract Rich Essence: Elevate chicken, lamb, or seafood with our Non-Veg Curry Masala Paste. Quick Recipe Tips: Cook your meat, stir in the paste, add water, and let it simmer—your aromatic curry is ready to impress the family! Tangy twists with instant pulihora!. Priya’s Instant Pulihora Paste isn’t just about ease and quick fixes; it’s about injecting a burst of tamarind zest into your meal that’s refreshing and reviving, much like the first rain on parched earth. Instant Flavor Bomb: Give plain cooked rice a tangy makeover with Instant Pulihora Paste. Why You’ll Love It: It’s perfect for a quick lunch fix or when you need a yummy dish that’s both fast and easy to make, and outstandingly delicious to savor. Conclusion With our pastes, you can easily bring the diversity of Indian cuisine into your home. These pastes bring convenience to traditional cooking, enabling everyone to enjoy healthy, rich, and authentic flavors without any hassle. With Priya Foods, every meal becomes a celebration of taste and tradition!

Home is where the heart is. And the heart is where comfort food is.. Travelling is a thrilling adventure for multiple reasons. It's a chance to break free from your routine, to cherish moments with your family and loved ones, and most excitingly, to delve into new places & cultures through their unique cuisines! However, as exciting as it may be, it always comes with a pang of concern – how do we ensure we eat well throughout the trip? Exploring new cuisines is a great idea, but it’s impossible to do it everywhere and all the time. Cooking is not an option either. You are on vacation! ENTER PRIYA FOODS! Why choose Priya for Travel? Priya Foods’ delicious ready-to-eat and quick foods bridge the gap between convenience and homestyle food quality. We offer an array of foods you can pack easily and completely forget about the hassle of finding suitable cooking facilities. Our delightful options are just ONE heat away from being savoured & enjoyed – no matter where in the world you may be. From spicy curries to comforting dals and everything in between, our products guarantee that a satisfying meal is never out of reach!   How is it so easy to Travel with Priya? All Priya Foods are designed keeping convenience in mind. Whether you are heading out to the mountains or are spending the night in a basic hotel room or even if you are traveling to a country with extremely different cuisines, a tasty authentic Indian meal is just minutes away when you travel with Priya. Our products eliminate the fuss of meal prep and bring unparalleled ease to dining! Home in every bite – How you can enjoy the taste of home during your vacation Check out our entire range of quick foods and ready-to-eat products, and mix them up to create versatile food combinations! Here are a few examples: Quick Upma + Tomato Onion Chutney: Kickstart your day with the comforting Quick Upma complemented by the tangy Tomato Onion Chutney, a quick and satisfying meal anytime. Ready-to-Eat Paneer Butter Masala + Ready-to-Eat Andhra Veg Pulao: Savor a rich combo of Paneer Butter Masala and Andhra Veg Pulao for a flavorful, restaurant-quality meal that’s ready in minutes. Quick Pulihora Poha + Red Chilli Pickle: Energize your travel meals with Quick Pulihora Poha and a spicy kick from Red Chilli Pickle, perfect for a tangy and fiery meal. You can come up with your own tangy, sweet, and whacky combos too! Don’t forget to share them with us when you do! Conclusion With Priya Foods, your travels will never lack the warmth of a home-cooked meal. Embrace the #TravelWithPriya lifestyle, and let us bring the comfort of familiar flavours to your global adventures. Share your travel tales and culinary experiments with us, and together, let's make every journey deliciously memorable. With Priya Foods, you are always just a meal away from home.  

Ah, the arrival of summer means the return of mangoes, filling the air with their sweet fragrance and stirring up memories of lazy afternoons. The simpler times are when you dig into your mango and its juice overflows through your fingers as you slowly relish the fruit. What a messy yet lovely sight. Isn’t it? Mango lovers, unite! As we embrace the presence of this beloved fruit once again, let's look at how mangoes can enrich and enhance our summer experience. From their nourishing benefits to the delightful culinary adventures they inspire, mangoes truly embody the essence of summertime bliss. Benefits of the golden fruit.In addition to their delectable flavour, mangoes are packed with vitamins and antioxidants that fortify our immune system and promote overall well-being. Their generous fibre content aids digestion, leaving us feeling satisfied and nourished. Yummy and healthy? Let’s go! Mangoes also work wonders for our skin, bestowing upon us a radiant summer glow. With their low-calorie count, mangoes offer guilt-free snacking options, making them the perfect companion for those sweltering summer days. Delicious ways to enjoy mangoes. Fresh and Juicy: Sink your teeth into a ripe mango, relishing its succulent flesh straight from the peel. Mango Smoothies: Blend mango chunks with yoghurt and ice for a refreshing and nutritious beverage. Mango Salsa: Combine diced mangoes with onions, cilantro, and lime juice for a zesty topping to grilled meats or fish. Frozen Mango Treats: Freeze mango slices for a delectably cool and healthy snack option.Mango Lassi: Treat yourself to a creamy and tangy yoghurt-based drink infused with mango puree. Mango dishes for the summer. Mango Pickles: Preserve the essence of summer by preparing tangy mango pickles, ideal for adding a burst of flavour to any dish. Or you could just grab one of our Mango Pickle jars from www.priyafoods.com Mango Salad: Create a delightful ensemble of mango slices, mixed greens, avocado, and a drizzle of balsamic vinaigrette for a light and flavoursome meal. Mango Rice: Transport your taste buds to Thailand with this heavenly dessert featuring sticky rice, ripe mangoes, and coconut milk. Mango Sorbet: Beat the heat with homemade mango sorbet, crafted with pureed mangoes and a hint of lime. As the mercury rises and the days grow longer, there's nothing quite like the juicy sweetness of a ripe mango to cool us down and lift our spirits. Whether enjoyed as a refreshing snack, blended into a delicious smoothie, or incorporated into our favourite recipes, mango pickles that add a burst of flavour to our summer meals. But beyond their delicious taste, mangoes also boast an array of health benefits, from boosting immunity to improving digestion and promoting skin health. So, as we indulge in this seasonal delight, let's celebrate the wholesome goodness of mangoes and make the most of this summer's harvest. We know. Summer wouldn't feel like summer without the juicy-sweet mangoes, offering us not only a delightful treat for our taste buds but also a host of health benefits. We just gave you another reason to eat mangoes, isn’t that right? Delve into the world of mangoes and discover the joys they bring to our tables and our lives. The season comes and it may go but mangoes always have a special place in our heart and tummy no matter what.  

There's something magical about those summer holidays, isn't there? The laughter echoing through the halls, the smell of traditional summer delicacies wafting from the kitchen, and, of course, the unmistakable wisdom of amamma reigning supreme. Why amamma always seems to be right, especially when it comes to food. For many of us, summer holidays meant packing our bags and heading straight to amamma's house. It was a time filled with excitement and anticipation, knowing that delicious treats awaited us at every turn. There's an uncanny intuition in her cooking that goes beyond measurements and ingredients, leaving us wondering if she has a secret sixth sense for flavors. Her kitchen wasn't just a place for cooking, it was a center of healing, where age-old traditions and natural ingredients converged to create potions that worked wonders. With an ancient mortar and pestle in hand, amamma would meticulously grind herbs and spices, infusing each blend. From cough syrups that promised relief on the coldest of nights to herbal teas that soothed troubled minds, every remedy bore the imprint of her expertise and care. And oh, how they worked! From early morning walks to the nearby market to pick fresh produce to lazy afternoons spent lounging in the veranda, every moment was filled with the warmth of her love and care. The aroma of her cooking filled the air with a sense of anticipation and warmth, drawing family, friends, and sometimes neighbours together. Whipping up a delectable meal out of seemingly ordinary ingredients never ceases to amaze us, leaving us convinced that she holds the key to our stomachs and hearts. One of the fondest memories of summer at amamma's house is undoubtedly the indulgent feasts she would prepare. From crispy dosas to tangy mango pickles, every meal left us licking our fingers and longing for more. And, oh, the desserts! Who could forget the heavenly aroma of her homemade sweets, tempting us to eat until we could barely keep our eyes open? It's no wonder we often find ourselves drifting off to sleep after a satisfying meal, like a baby. But what was it about amamma's food that made it so irresistible? Perhaps it was her secret food combinations, carefully picked to complement each dish and enhance its flavors. Whether it was the spicy kick of her mango pickle or the tangy goodness of her lime pickle, every bite was a burst of nostalgia that transported us back to simpler times. She just knows what the right combination is and what’s right for our tummy during the summers. Her summer concoctions are liquid memories, capturing the essence of lazy afternoons and carefree laughter after a good play time with friends. Amamma curated delicious food combinations with such care and precision. Through her food, she imparted lessons of love, tradition, and the importance of savoring life's simple pleasures. But it wasn't just the taste of the food that made it special, it was the experience of sharing it with loved ones. Summer holidays were a time for reunions and celebrations, and amamma's kitchen was always at the heart of it all. So the next time you find yourself craving a taste of summer nostalgia, reach for a jar of Priya Pickle and let the memories wash over you like a warm summer breeze. After all, when it comes to food, amamma knows the best, and when it comes to pickles and masalas, we know the best.  

Summer is when the days stretch lazily, the streets come alive with the tinkling bells of ice gola carts, and the kids are off on their new learnings and adventures in their summer camps. The time for extra fun and some extra snacks. Amidst the culinary delights served on our plates, there's one ingredient that elevates the meal to new heights, infusing it with unmatched flavour. What is it? Yes, it's none other than pickles. We, Indians, love our summers just as much as we love our winters. Though we enjoy eating piping hot chai and pakodas in winter, there's something magical about eating a steaming plate of rice drenched in ghee with the zing of mango pickle in the summer. Mangoes, revered as the king of fruits, hold a special place in our hearts, especially during the Indian summer. Beyond their succulent, ripe form, mangoes are transformed into delectable pickles. Indian mango pickles, with their diverse regional variations and cherished family recipes, stand as a testament to our rich culinary heritage. Experience India’s rich mango flavours with Priya Foods' exceptional range of pickles. From the sun-kissed shores of Kerala to the vibrant markets of Gujarat, our selection showcases the finest regional mango pickle traditions, each promising a distinctive and delightful taste adventure. 1. MANGO AVAKAYA PICKLEThis Andhra Mango Pickle is lovingly called Avakaya or Avakai or Avakaya Pachadi. This uber-essential version is made with unripe green mangoes and is spicy and robust – just like Andhra cuisine. The word ‘Ava’ refers to mustard seeds, and ‘Kaya’ is for raw fruit or unripe mango here for this pickle. This goes well with all South Indian dishes, but there’s a massive fanbase for Muddhapappu avakaya in India. Click here to buy now:  https://priyafoods.com/products/mango-avakaya-pickle   2. MANGO JAGGERY PICKLEA rare gem from the coastal region of Anakapalle in Andhra Pradesh, cherished by the "Dravida" Brahmin community. Our traditional process passed down through centuries, combines mangoes, delicate spices, and traditional ingredients to create an authentic, pure, and healthy pickle made with love and care. Pairs perfectly with idli, dosa, upma and every other dish you can think of. Click here to buy now: https://priyafoods.com/products/jaggery-mango-pickle 3. GUJARATI GORKHERI PICKLEThis mango pickle is a delightful blend of sweet and sour mangoes from Gujarati and Maharashtrian recipes. Its irresistible flavour transcends regional boundaries and captivates taste buds far and wide. Enjoy it alongside traditional dishes such as paratha, dhokla, thepla, or khichdi. Authentic in every bite! Click here to buy now: https://priyafoods.com/products/gujarati-gorkeri?_pos=1&_sid=413a4aaf9&_ss=r   4. SWEET MANGO CHUTNEYSweet mango chutney, made from ripe mangoes, offers a luscious texture and tropical sweetness. Traditionally paired with Indian dishes like biryanis and curries, it complements grilled meats, cheese platters, and sandwiches. Whether as a dip, spread, or condiment, its vibrant flavour enhances any culinary experience. Reach for a jar to elevate your next meal with its deliciously sweet and tangy taste. Click here to buy now:https://priyafoods.com/collections/pickles/products/sweet-ginger-pickle Mango pickles always hold a special place in our hearts, especially during the summer. Bursting with the goodness of mangoes, it's like a little jar of sunshine, brimming with flavours. And let's remember its gut-friendly probiotics, working their magic to keep our tummies happy and our digestion smooth, even amidst the heatwaves. But it's not just about nutrition. Something about the tangy-sweet taste just awakens all our senses.Plus, the fact that we can enjoy the taste of summer's mangoes all year round, thanks to its traditional preservation method, is nothing short of magical. Just remember to enjoy it in moderation, savouring each spoonful with love and gratitude for the simple joys it brings to our summer meals.Whether reminiscing about childhood summers or discovering new flavourful delights, Priya foods is here to cover all your summer cravings. Take your taste buds on a journey of mango-infused bliss with our delicious range of mango pickles. Here's to savouring the season’s fruit one tangy bite at a time!  

South Indian cuisine, particularly Telugu cuisine, is celebrated for its intricate flavours and unique spice blends. A rich and diverse array of spices and powders plays a stellar role in the uniqueness of Telugu culinary traditions. These powders, crafted from generations-old recipes, add depth and complexity to the simplest of meals, transforming them into extraordinary dining episodes. Let’s walk down the flavourful trail of traditional Telugu podis and also explore the bylanes i.e. the experimental but delightful pairings that make the experience one-of-a-kind! Kandi Podi, a protein-rich powder made from roasted red gram, Bengal gram, red chilli powder with a dash of garlic, black pepper, cumin and coraiander is a staple in Telugu households. Traditionally eaten with hot rice and a dollop of ghee, it is not only delicious but also nutritious, making it a perfect blend for health-conscious food lovers. Nalla Karam, literally translating to 'black spice powder,' is another gem from traditional Telugu homes. Made with roasted Bengal gram, black gram, and red gram, and embellished with red chillies, garlic, tamarind, coriander, curry leaves, and sesame, this powder is typically used as an accompaniment with steaming idlis, crisp dosas, and even hot rice adorned with ghee. Its unique flavour profile, with an extra hint of garlic, adds a zesty kick to any dish. Try sprinkling it on time pass masala peanuts and be delightfully surprised by the completely different taste it brings to your table. Idli Karam Podi, a must-have for idli and dosa lovers, is a dry chutney powder made from ground red gram, black gram, and Bengal gram ground with dry spices. Its combination of roasted lentils, cumin, black pepper, and red chillies makes it a crunchy and spicy accompaniment that elevates the taste of the main entrée. Curry Leaf Powder is a testament to the ingenious use of curry leaves in South Indian cuisine. This powder is made from sun-dried curry leaves, black gram, Bengal gram, and spices such as garlic and red chillies. The use of sesame, coriander, and tamarind gives it a unique, unrivalled flavour. Curry leaf powder can be totally depended upon to add a fragrant touch to many dishes, including rice, breakfast items, and snacks. Its health benefits, owing to the use of curry leaves, are a big bonus. Verusenaga Podi, made from peanuts, roasted Bengal gram, red chillies, coriander, sesame, cumin, and garlic, is a versatile powder that can be used as a condiment or a mix-in for various dishes. It tastes particularly great when sprinkled over hot rice mixed with ghee or oil, offering a rich and nutty flavour profile. Verusenaga Podi, made from peanuts, roasted Bengal gram, red chillies, coriander, sesame, cumin, and garlic, is a versatile powder that can be used as a condiment or a mix-in for various dishes. It tastes particularly great when sprinkled over hot rice mixed with ghee or oil, offering a rich and nutty flavour profile. These powders are more than just condiments; they are a reflection of the rich culinary heritage of South India. For those eager to explore these traditional Telugu flavours, Priya Foods offers a great selection. Priya’s commitment to preserving the authenticity and quality of these powders for over 40 years now, makes them an ideal source for anyone looking to delve into the world of Telugu cuisine. To enjoy the rich flavours of these savoury powders, visit www.priyafoods.com and get on the culinary trail right away!

As you step into the quaint village home of your grandparents, the familiar, enticing aromas wafting from the kitchen immediately transport you back in time. The heart of these aromas? Roti Pachadi, a cornerstone of South Indian culinary tradition, particularly in Telugu households. This isn't just a chutney; it's a repository of flavours, health, and memories, stoneground to perfection, preserving the freshness and essence of each ingredient. Roti Pachadi, traditionally prepared using a mortar and pestle, embodies the culinary ethos of South India. These stoneground chutneys are more than mere accompaniments; they are a celebration of natural, fresh ingredients, ground by hand to retain all their nutrients and flavours. The process of stone grinding generates less heat, ensuring that the spices and vegetables maintain their therapeutic properties and unique taste profiles. This art of chutney making, a ubiquitous part of kitchens in earlier generations, involved handpicking the freshest of ingredients – be it the juiciest tomatoes, the crispest ridge gourds, the fleshiest brinjals or the most aromatic spices. Each Roti Pachadi tells a story…a story of flavours honed over generations, of recipes handed down as heirlooms, of tastes that bring back a gush of favourite memories. Imagine the Dosakaaya (Yellow Cucumber) roti pachadi, where the fresh, crunchy cucumbers blend seamlessly with a mix of spices, offering a refreshing burst of flavour with every spoonful. Its health benefits are just as enticing, providing hydration and essential nutrients in a delicious package. Mix it with hot rice drizzled with ghee, and you will be instantly transported to culinary heaven. Then there's the Vankaaya roti pachadi, where young and tender brinjals mingle with perfectly proportioned spices and herbs to get transformed into a smooth, flavourful chutney. Brinjal, rich in fibre and antioxidants, brings both taste and health to the plate, making every meal a wholesome experience. Its soulmate is a fluffy paratha or bagaara (tempered) rice. The Sorakaaya (Bottle gourd) roti pachadi is a testament to the ingenuity of traditional Telugu cooking. Known for its digestive properties, bottle gourd chutney is not just light and delicious but also a boon for those watching their diet. Its versatile taste profile makes it a hit pairing with rice or pongal, dosa or upma and hot phulkas or parathas. Beerakaaya roti pachadi, made from tender Ridge gourd is characterised by a slightly coarse texture that makes it a crunchy favourite of all age groups. This chutney, rich in dietary fibre and vitamin C, is a healthful addition to any meal, offering a typical blend of taste and wellness. Ridge gourd roti pachadi is a go-to accompaniment with hot rice, chapathi and crisp dosas. In the Tomato Ginger roti pachadi, tangy tomatoes and zesty ginger come together to create a perfectly balanced symphony of flavours. This chutney, enriched with a perfectly proportioned mix od spices and herbs, is not just a treat for the taste buds but also a powerhouse of antioxidants, making it a healthy, flavourful condiment. Though a perfect accompaniment at any breakfast, snack and meal time, the brave of heart can make a Sandwich out of it or explore how it can take the taste quotient of the all-time favourite pani puri many notches higher. The Tomato Onion roti pachadi is a seamless harmony of sweetness and tang, where the richness of tomatoes meets the sharpness of onions, both packed with vitamins and antioxidants. It's a chutney that complements every dish, making it richer and tastier. Its versatile taste palette makes it not only a perfect addition to traditional items like rice, rotis, idlis, dosas and upma, but also a surprisingly interesting addition to snack favourites such as Kathi rolls and Tava idlis. As you relish these stoneground chutneys or roti pachadis, you are not just enjoying a meal;you are partaking in a legacy handed down from generations. A legacy that the 40+ years old Priya Foods continues to uphold, preparing roti pachadi in a way that ensures every jar is brimming with the taste of authentic, homemade goodness. Roti pachadis, traditionally not long-standing chutneys, but Priya, with its sophisticated thermal retort technology and hermetic, hygienic packaging weeds out this pain point. Its Roti Pachadi range brings to the table the same freshness as on the day it was prepared, so that it can be relished by Indian cuisine lovers across the globe. Their commitment to tradition, quality, and taste ensures that with every spoonful of Priya’s roti pachadi, you are experiencing the soul of Telugu cuisine. To relive these timeless flavours, to bring a piece of this culinary heritage to your table, visit www.priyafoods.com.

In today's fast-paced and health-conscious world, food preferences and dietary needs are getting more and more diverse and personalized. For everyone - be it health aficionados who watch what they eat, nostalgic students craving for ‘amma chethi vanta, on-the-go professionals, leisurely foodies or experimental home chefs, food is a matter of comfort, health and indulgence.Priya, with its extensive range of over 200 products, stands out as a brand that seamlessly caters to various age groups and lifestyles. With its 40+ years’ legacy, Priya’s vast range - which goes from traditional to healthy to experimental to indulgent - addresses myriad culinary asks, offering something special for everyone. Guilt-free goodness for the wellness warriorsThe health-conscious and fitness enthusiasts often face the challenge of balancing nutritious meals with enticing flavours. Priya rises to this challenge with a product line that includes low-calorie, millet-based options through its Quick Foods range, ensuring that those on a fitness journey don't have to compromise on taste. Priya’s focus on incorporating natural, meticulously sorted ingredients and thermal retort technology that seals in the freshness makes it just the go-to choice for all those looking for a high-on-health culinary experience. Fast, fresh and flavourful options for the go-gettersFor the busy bees — professionals, students, and others hard-pressed for time — Priya Foods presents an array of ready-to-cook and ready-to-eat options. Understanding the time constraints and hectic schedules of this jet set, Priya pampers them with convenient meal solutions that are both nutritious and quick to prepare. These include instant mixes, chutneys, podis, microwaveable meals, and add-hot-water preparations that save time without compromising on taste or health. These products are not just about convenience; they are about ensuring that a well-balanced and satisfying meal is always within reach, regardless of one's busy lifestyle. Priya Foods' ready-to-eat range is a testament to the brand's commitment to providing quality, convenience, and taste in every package. Kitchen secrets for the home-cooking heroesFor the home chefs who relish the art of cooking, Priya Foods offers a wide range of aromatic curry pastes, spices, and mixes that act as the perfect canvas for culinary creativity. These products are designed to reduce preparation time without sacrificing the authentic flavours that are quintessential to Indian cooking. The variety of spices, spice mix powders and pastes available allows home chefs to experiment with traditional and contemporary recipes, bringing a gourmet experience to the dining table. Homely food for the home-sick soul For those living away from home, be it students or working professionals, artistes or entrepreneurs, the longing for home-cooked meals is a common emotional thread. Priya caters to this sentiment with a variety of traditional, comfort food products that evoke the warmth and love of home. The range includes staples of mom’s kitchen that are reminiscent of mother's kitchen, offering a sense of comfort with every bite. These products are not just about filling a meal gap; they are about bringing the essence of home to those who are miles away. With Priya on their shelves, all those living away from their homes will always find a piece of traditional and familial heritage that provides a comforting culinary embrace in their daily lives. Nostalgic Indian nibbles anywhere in the worldThe Indian diaspora, spread across various continents, often yearns for the authentic flavours from back home. Priya fulfills this yearning by offering a range of traditional Indian products that bring the taste of India to foreign shores. From tangy pickles to sweet delicacies, Priya’s products are crafted to deliver the nostalgic flavours that the Indian palate craves. Through the cultural connection of food, Priya provides all those living abroad, a direct culinary link to their roots. For the Indian diaspora, Priya is not just a brand; it's a reminder of home, a celebration of the Indian culinary heritage, and the safest, easiest way to share their culture with their friends, families and communities. To sum it up, Priya, with its wide range of 200+ products, has successfully created a culinary bridge that connects various lifestyles and age groups. Whether it's for health-conscious individuals, culinary enthusiasts, busy professionals, homesick students, or the global Indian diaspora, Priya Foods offers something for everyone, making it a cherished brand across generations. To explore Priya’s diverse product range and how it can enrich your culinary experience, visit range and how it can enrich your culinary experience, 

Picture this: You are racing against time, your stomach’s grumbling, your taste buds are asking for something flavourful and your mind’s insisting on something healthy. Who would nod a ‘Yes!’ to all these tall asks without missing a beat? Is it a possibility at all? What if we not only told you ‘who’ does it, but also directed you to ‘where’ it is done? Without taking up more space…it is Priya Foods. The trusted name that has put traditional Indian food with all its goodness on tables worldwide, for more than 40 years now. Their Ready-to-eat, Quick Foods and Desserts ranges make any meal – be it a simple home lunch, an elaborate party or an impromptu get-together – delicious and memorable. Like a genial genie in a packet – the range is all about heat, eat…and repeat! From aromatic Biryani and Pulao to tangy Sambar and Rasam, from millet-infused Upma to peppy Punjabi Chhole, Priya’s range of ready-to-eat foods present a veritable whirlwind tour of India in a bowl. And the best part? You don’t have to be a master chef to enjoy these culinary masterpieces. The ready-to-eat range: A culinary time capsule Every pack of Priya’s ready-to-eat range is a time capsule, preserving the authenticity of Indian cooking. For instance, their Paneer Butter Masala, a creamy dream, blending spices and paneer in a rich, buttery sauce is a North Indian favourite, reimagined for the modern kitchen. Then, there’s the Palak Paneer, another classic, where the earthy flavours of spinach meet the softness of paneer. And how can we forget the Dal Makhani? This velvety lentil curry is a hug in a bowl, perfect for those cosy, chatty evenings. Moving southward, Priya’s Tomato Dal is a tangy concoction that's a staple in many Indian homes. And the Sambar, a robust lentil stew with vegetables, is the heart of South Indian cuisine. For those craving the authentic taste of Telugu cuisine, there's the Vulava Charu, a horsegram based thick gravy, and the Andhra Veg. Pulao, a fragrant rice dish loaded with spices and veggies. These cook-in-a-jiffy options are not just about saving time; the a're about preserving traditional flavours in our bustling lives. The Quick Foods range: Superheroes of your kitchen These are the Clark Kents of the kitchen, unassuming packs that turn into a wholesome, dependable meal in minutes. Need a quick fix for unexpected guests? Just whip up some Quick Upma or Quick Pulihora Poha, and watch the magic unfold. For a healthy quick-fix, you can blindly turn to Quick Millet Poha or Quick Millet Upma. All they require is a pour of boiling water and a 5-minutes countdown before sending your tastebuds on a happy dance! Traditional chutneys & podis: An open-and-shut case The Roti Pachadi range from Priya is a curated selection of traditional stoneground chutneys made of fresh vegies and greens, an essential part of everyday Telugu cuisine. Priya’s range of 7 unique flavours, - for both breakfast/snack and mealtimes - made from a variety of make rotis and rice come alive in a burst of freshness. The Traditional Powders range includes a variety of carefully crafted lentil-and-spice blends that set the tenor of mealtimes, especially when sprinkled on hot rice drizzled with ghee, or with breakfast staples such as idli, dosa and upma. The Traditional Powders range includes a variety of carefully crafted lentil-and-spice blends that set the tenor of mealtimes, especially when sprinkled on hot rice drizzled with ghee, or with breakfast staples such as idli, dosa and upma. Time-saving taste bud tantalisers Family meals or surprise guests, home parties or potlucks, Priya’s ready-to-eat range makes sure you are always up-to-the-task! These curated options are not just about satisfying hunger pangs; they are about creating memorable experiences and reliving nostalgic memories around the dining table. India’s unique culinary heritage adapted to fit the current fast-paced lifestyle, they remind us that good food is not just about the flavours; it's about the emotions and memories it evokes. So, the next time you crave a taste of India, remember, Priya is just a click away – quick, convenient, and oh so delicious!