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The Non-Veg Weekend Set
  • The Non-Veg Weekend Set
  • The Non-Veg Weekend Set
The Non-Veg Weekend Set

The Non-Veg Weekend Set

Rs. 749.00

A robust toolkit designed for the patient art of meat cookery. Whether it’s a slow-simmered chicken curry or a layered Sunday biryani, this set provides the heavy-duty aromatics required to stand up to rich proteins. It moves beyond basic seasoning into the territory of deep-tissue flavour, ensuring that every bite is as potent as the first.

Includes : 
1.  Chicken Masala Powder (100g): A savory, coriander-heavy blend with toasted aromatics for a classic gravy.
2.  Biryani Masala Powder (100g): A royal, high-fragrance mix of 15+ botanicals for layered rice dishes.
3.  Kashmiri Chilli Powder (100g): For the essential crimson "roghan" (oil) that defines premium meat dishes.
4.  Garam Masala Powder (100g): A high-clove, high-cardamom "finishing" spice for an immediate aromatic lift.
5.  Black Pepper (100g): Tellicherry-grade peppercorns for a woody, sharp bite that cuts through animal fats.

Most "chicken masalas" are generic. The Non Veg Weekend Set features High-Permeability Milling. We have calibrated the particle size of these specific blends to ensure they don't just sit on the surface of the protein but penetrate the fibers during the marination and "bhuna" (searing) process.

1. Chicken Masala Powder (100g): A savory, coriander-heavy blend with toasted aromatics for a classic gravy.
2. Biryani Masala Powder (100g): A royal, high-fragrance mix of 15+ botanicals for layered rice dishes.
3. Kashmiri Chilli Powder (100g): For the essential crimson "roghan" (oil) that defines premium meat dishes.
4. Garam Masala Powder (100g): A high-clove, high-cardamom "finishing" spice for an immediate aromatic lift.
5. Black Pepper (100g): Tellicherry-grade peppercorns for a woody, sharp bite that cuts through animal fats.

Lipid-Soluble Pigment Density. Our Kashmiri Chilli and Meat blends are batch-tested for their ability to release color and flavor into fats (ghee/oil) at varying temperatures. This ensures the "fat-cap" of your curry carries a vibrant, natural glow without the use of synthetic dyes or oleoresins.

NOSE

Intense, savory, and warm. It leads with the sharp, woody snap of fresh black pepper, followed by the sweet-musky fragrance of the Biryani Masala and the heavy, toasted-onion scent of the Chicken Masala.

PALATE

Deeply umami and layered. It provides a long-lasting savory base that transitions from the floral sweetness of cardamom to the clean, rising heat of the pepper and chilli.

COLOUR

A rich, masculine palette of Oxblood Red, Deep Teak, and Charcoal.

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