Why starters are taken before main course?

Starters are often served before the actual main-course meals. This is because starters are considered as good appetizers. A starter would kick-start our appetite and we would really become ready for the actual main-course meals. Mostly fried and grilled chicken recipes are served as the starters. Some of the starter recipes are Seekh Kabab, Pahadi Tikka and cheese balls. Some of the vegetarian starter recipes are honeyed-winter salad, Mexican bean salad, Moroccan chickpea soup, salt baked beetroots with pickled onions etc.

Starter are served before the main course meal because it is considered a good appetizer and a starter kick our appetite and make ready to start your main course meal. A starter is a small quantity of food that is served as the first course of a meal. The starters in a race are the people or animals who take part at the beginning even if they do not finish.

When the main course takes time to arrive on your table, starters play a major role to engage you on the table. Many starters are available that are healthy and delicious.

Especially at the party, As the saying goes, “the first impression is the last impression” - raise the bar with these sensational starters and set the perfect tone by kicking off your dinner party in style. Whether you’re hosting a casual game night, or throwing a fancy cocktail party, or even something in between, we have a starter to match. Let’s face it, good appetizers get the party started. They shouldn’t just be okay - they have to be absolutely divine, the types that whet your appetite and make you scrape every morsel off the platter.

In order to retain a remarkable position in this industry, we are providing a wide array of Waghji Seekh Kabab Masala Powder. We believe in the quality of the product so as to satisfy the customer demand. Waghji Seekh Kabab Mix helps you recreate the authentic buttery and tender Seekh Kababs at home. Ground meat skewered and barbecued. This spice mix creates a taste that is beyond the ordinary seek kebabs. Easy to Cook, Hard to Resist!

Also, with the help of Waghji Pahadi Tikka Masala a healthy preparation which can be made in an hour. This dish is guaranteed to be relished by everyone in your family. This comes in handy when you organize a party or informal get-togethers. Keeping in mind the end goal to cook the enhanced requests of our customers, we have possessed the capacity to give a special scope of Waghji Pahadi Tikka Masala.

Biryanis of India

India produces a vast amount of rice and heads a good hand in its exports also. Near about whole India consumes rice.  West Bengal is the largest rice producing state in India. Almost half of its arable land is under rice cultivation. In the fiscal year 2016, the state produced about 15.75 million tons of rice over 5.46 million hectares cultivable area. Uttar Pradesh is the second largest rice producing state with almost 5.86 million hectare land under rice cultivation producing about 12.5 million tons of rice. The third largest rice producing state in the country is Punjab which produced about 11.82 million tons of rice during 2015-2016. The area on which rice was cultivated in the state amounted to 2.97 million hectares.

Due to this high production of rice people are more interested in dishes made of rice. “Biryani” has always been in the top of the list for appetite. People love it and festivals are incomplete without it. The delicious Biryani is the favourite of all. India has a wide variety to choose from when it comes to this royal dish. And In India, each state possesses its own tradition and culture. These states have their specific spices.

·     5 Biryanis That Prove India is undeniably the Biryani Capital of the World:

1. Hyderabad (Telangana)

2. Lucknow (Uttar Pradesh)

3. Bhopal (Madhya Pradesh)

4. Murshidabad (West Bengal)

5. Vellore (Tamil Nadu)

1. Hyderabadi Biryani (Telangana)

It would have been an injustice if Hyderabadi Biryani doesn’t get first place. The Hyderabadi biryani is had Mughlai and Andhra influences. Hyderabadi biryani is extremely spicy and is considered the richest of all biryanis. The meat is generally marinated overnight in curd and rich spices. What makes the biryani so unique is that the meat and rice are layered in an earthen pot and then cooked in a ‘dum’, sealing the handi with dough.

2. Lakhnavi Biryani (Uttar Pradesh)

Lucknowi or the Awadhi Biryani is known as the purest form of biryani and ranks top among Biryani lovers. What makes the Lucknowi pukki biryani unique is that both meat and rice are cooked separately, then layered and cooked on ‘dum’.

3. Biryani From Bhopal (Madhya Pradesh)

Due to its Mughal influences, Bhopal is famous for its kebabs and biryanis. The Jameel Hotel near Chatori Gali has given the Mughlai biryani a scrumptious twist. The use of deep brown fried onion slices and the immense mouth watering mutton pieces cooked in ‘dum’ makes the biryani a favourite among biryani connoisseurs. 

4. Murshidabadi Biryani (West Bengal)

Much has been discussed about the biryani from Kolkata, which truly originated in Murshidabad. Murshidabad biryani is known for its richness of spice and flavour. What is unique is the use of potato to substitute half the meat, making the biryani less heavy than its cousins.

5. Ambur Biryani (Tamil Nadu)

Ambur Biryani is believed to be created during Nawab of Arcot’s regime. What makes the biryani unique is that unlike Lucknowi, the meat is cooked separately, the rice is parboiled, and then the mixture is cooked further on ‘dum’.

Some of the best spices used in our Biryani Mix masala to make your Biryani dish very tasteful. In the making of biryani, warmth cooking medium, include Biryani masala, water and pre-splashed rice. Include mutton/chicken pieces as wanted, a squeeze of saffron/turmeric powder and cook of course. Waghji Biryani mix adds more taste to your biryani that is why it is the leading manufacturer of Biryani mix masala in Indore.