Bohra Pantry

Bohra Pantry Authentic Bohra Masalas delivered to you at your doorstep! We have launched a collection of spices for the Bohra cuisine. Delivery all across USA.

Food takes center stage in the Bohra way of life and there is a lot to be said about the absolutely delicious out-of-the-world cuisine! Bohra Pantry aims at providing a platform to introduce Bohra Cuisine to the world, one product at a time. We are based in Houston, Texas and are working on spreading our products (and the love) globally.

11/27/2017

We know we have been gone too long, sorry about that. While we work on getting more awesome products to you soon, our Founder, Nayab Bookwala-Contractor on her journey so far

Wishing you the best year ever!
01/01/2017

Wishing you the best year ever!

Wishing everyone a very Merry Christmas!
12/25/2016

Wishing everyone a very Merry Christmas!

11/27/2016

We love the fact that Indian cuisine is an amalgamation of the best the world has to offer. Many of India's most revered delicacies have foreign origins.

one of your favourite Indian desserts is called Luqmat Al Qadi and hails from Persia? Yes, we are talking about unanimously loved Gulab Jamun. Foreign origin or not we are just grateful that they exist. ;)



11/24/2016

Indian food is a melting pot of various cuisines and cultures. Quite a few Indian delicacies have foreign origin, but, they have become so ubiquitous in our culture that we have accepted them as our own. Today, let's look at one such Indian dessert.

From breakfast to evening snack and from Naivedhya to Wedding Dessert, Jalebi is an integral part of most Indian cuisines. But this sugary delight has a Middle Eastern origin? It is called Zalabiya in Arabic and Zalibiya in Persian. It was brought to India by Persian invaders.



11/20/2016

As we reach the last leg of our Spice Trail, we look at the various Garam Masala versions of the Eastern States of India. Do share your Garam Masala recipe with us.
Note: Our list is extremely simplistic

Bihari Garam Masala: Bihari cuisine reflects its rich ancient past. The dishes are healthy, great on palate and simple to cook. It is unimaginable to cook Bihari dishes without using butter, ghee or mustard oil. The Bihari version of Garam Masala is made from Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Coriander Seeds, Cumin Seeds, Cloves, Cinnamon Stick, Dried Red Chillies and Asafoetida.

Bengali Garam Masala: Bengal is synonymous to art and culture. The people of Bengal are as passionate about having delicious food as cooking it. Bengali version of Garam Masala uses few spices but the result is shall we say, artistic? Bay Leaves, White Cumin, Mace, Green Cardamom, Brown Cardamom, Cinnamon Stick, Nutmeg, Cloves, White Peppers and Black Peppers make the Masala.

Oriya Garam Masala: Oriya food has subtle taste. Almost all dishes are prepared with local ingredients and the food preparation is simple unlike other spice rich Indian cuisines. Oriya Garam Masala uses Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds, Black Seeds, Black Peppers, Green Cardamom and Cloves.

Assamese Garam Masala: Assamese cuisine as mystical as this beautiful state. The flavours are as unique and rustic as they can get. Saying Assamese version of Garam Masala uses few spices is an understatement. The Masala here is made from Cumin Seeds, Coriander Seeds, Black Pepper, Cloves, Cinnamon Stick and Green Cardamom.

11/19/2016

To the outside world, South India may seem like a uniform entity, because Bollywood. But, one cannot be more wrong. In fact, every state in Southern India boasts of rich, diverse cuisine.

As our Spice Trail continues, we will take a look at some more versions of Garam Masala. Do share your Garam Masala recipe with us. :)
Note: Our list is too simplistic.

Udupi Garam Masala: Udupi is the coastal region in Karnataka. Udupi cuisine is famous for its vegetarian food all over the world. However, there are non-vegetarian Udupi dishes too. The Udupi Garam Masala uses more lentils and very few spices as it consists of Red Chillies, Coriander Seeds, Split Black Gram, Cumin Seeds, Fenugreek Seeds, Bengal Gram and Curry Leaves.

Hyderabadi Garam Masala: Hyderabadi cuisine draws its influence from Arabic, Mughlai and Persian cuisines. It is as extravagant as you would expect a royal cuisine to be. The Hyderabadi Garam Masala consists of Mace, Star Anise, Cloves, Nutmeg, Brown Cardamom, Green Cardamon, Cinnamon Sticks, Saffron, Coriander Seeds and Cumin Seeds.

Tamil Garam Masala: The historic state of Tamil Nadu is famous for its traditional cuisine, served in banana leaf. The Tamil version of Garam Masala is simple and uses very few spices. It is made from Green Cardamom, Cloves, Cinnamon Stick, Black Pepper, Cumin Seeds, Fennel Seeds and Fenugreek Seeds.

Kerala Garam Masala: The scenic state of Kerala is known for its delicious Sadhya and mouthwatering Beef delicacies, however, its version of Garam Masala is straightforward and uses limited spices. Fennel Seeds, Green Cardamom, Cloves, Cinnamon Stick and Mace are used in the Kerala version of Garam Masala.

11/18/2016

One cannot imagine cooking Indian food without Garam Masala. We are adding a few more versions of Garam Masala to our list. Do let us know your thoughts. :)

Gujarati Garam Masala: The foodie state of Gujarat was ruled by different kings, thus its cuisine draws influence from various cultures. Gujarati version of Garam Masala too draws influences from various Indian cuisines and consists of Bay Leaves, Star Anise, Mace, Black Cardamom, Cinnamon Buds, Black Peppers, Cinnamon Sticks, Cloves, Stone Flower, Caraway Seeds and Coriander Seeds.

Maharashtrian Garam Masala: Maharashtra is the largest state of Western India. From Western Ghats to Coastal Region and Plateaus, Maharashtra is not only diverse geographically but also in terms of its rich cuisine.
The Goda Masala (also called Kala Masala because of its dark colour) is made from Desiccated Coconut, Sesame Seeds, Bay Leaves, Stone Flower, Dried Red Chillies, Cumin Seeds, Coriander Seeds, Cinnamon Stick, Cloves and Black Peppers.
Kolhapuri Masala consists of Garlic, Ginger and Onion Powder, Brown Cardamom, Green Cardamom, Cinnamon Sticks, Cloves, Coriander Seeds, Cumin Seeds and Black Peppers.
The much famed Mumbai Masala copiously used in Pav Bhaji and Pulao is made from Stone Flower, Cloves, Cinnamon Sticks, Cumin seeds, Coriander Seeds, Red Chilli Powder, Kashmiri Chillies and Black Pepper.

Goan Garam Masala: The coastal state of Goa is known for its laidback lifestyle, sun, sand and succulent food. Goan Garam Masala uses Dried Goan Chillies, Coriander Seeds, Poppy Seeds, Caraway Seeds, Stone Flower, Brown Cardamom, Cinnamon Sticks, Nutmeg, Turmeric, Black Peppers and Fennel Seeds.

11/17/2016

Indian food is incomplete without Garam Masala. But no two Indian cuisines use the same Garam Masala.

Kashmiri Garam Masala: The paradise on earth is one of the coldest regions in India. That's why, Kashmiris use Garam Masala to stay warm. They use hot spices such as Clove, Cinnamon Sticks, Black Pepper, Dry Ginger Powder, Saffron and Cardamom in their Garam Masala.

Punjabi Garam Masala: Punjabi cuisine is globally renowned for its spicy nature and abundant use of butter and ghee. Since Punjab is generally a cold place, the spices used are hot. Punjabi Garam Masala consists of Black Cardamom, Cinnamon Sticks, Cloves, Coriander Seeds, Bay Leaves, Red Chillies, Poppy Seeds, Melon Seeds and Black Pepper.

Rajasthani Garam Masala: Rajasthani cuisine reflects its royal past. The desert state has one of the harshest weather throughout the year. That's why, Rajasthanis prefer hot food as it protects them from nature's elements. Asafoetida, Black Pepper, Cinnamon Sticks, Cloves, Cumin Seeds, Dry Mango Powder, Rock Salt and Red Pepper form Rajasthani Garam Masala.

Wishing everyone a very Happy Diwali and a prosperous New Year! 😊😊
10/30/2016

Wishing everyone a very Happy Diwali and a prosperous New Year! 😊😊

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