Dil Khush Fresh-Ground Blends

Paste-Based Competition

Product Format

Dry blends of specially selected freshly-ground spices based on extensive research and trials

Industrially-produced pre-ground bulk spices, sautéed in corn oil and tomato-paste.

Flavor Quality

Issue: Pleasing the tastes of the customer is paramount.

·          Chefs and their customers notice the difference and never go back.

·          Cafeterias featuring dishes prepared with Dil Khush Blends report early sell-outs.

·No chef who has tried and worked with Dil Khush’s products have had anything but praise.

·Institutional canned-tomato flavor some regional institutional chefs in fact refer to these products as “flavored tomato paste”.

·Despite the wide range of products aimed at a spectrum of dishes, most of the dishes come out tasting the same.

Flavor Release

Issue: Indian seasonings classically release their exquisite flavors directly upon first sauté of freshly ground spices.

·Dil Khush provides its selected, carefully prepared seasonings for this key sauté step.

·The critical sauté step is made long before the product is used, leaving key delicate flavors to dissipate in a tomato/vinegar-based paste, which is then bottled for much later use.

Ease of use

·Dry blend quickly and easily measured and dispensed with measuring spoon

·Sauté dry spice blend in chef’s choice of oils, adding yogurts, creams, etc.

·Limited to using oils present in the product.

Storage

·Occupies less volume than paste per dish

·Does not require refrigeration

·Four dry blend varieties to cover a comparatively extensive range of curry dishes

·Occupies more volume than dry blend per dish.

·Refrigeration required after opening

·Typically 8-10 paste varieties to cover a comparatively narrow range of curry dishes, complicating inventory

Degradation and Spoilage

·Dry blends retains their exquisite flavor for nearly 1 year of shelf life

·Pastes dry out in the bottle if not used immediately, becoming unappetizing

Flexibility

·Chef is free to successfully embrace a wide range of flavor directions

·Chef is free to choose the quantity, quality, and types of oils

·Pastes force a tomato and fixed oil flavor as well as a fixed minimum quantity of oil

Versatility

Blends are readily adapted to a wide range of dishes (ex: Kashmiri meat masala makes excellent butter chicken, chicken masala, chicken vindaloo, chicken korma by slight variations in additional seasoning; similar ranges for our other blends)

Separate product required for each dish (ex: a separate specialized product is required for each of excellent butter chicken, chicken masala, chicken vindaloo, chicken korma… difficult and costly to inventory)

Cost

·Less cost per serving than pastes

·Less waste due to degradation than pastes

·Less waste due to adherence to utensils and storage jars than pastes

·More cost per serving than blends

·More waste due to degradation than blends

·More waste due to adherence to utensils and storage jars than blends

Endorsements

·Top Indian cuisine chefs in the bay area, airlines head chefs, cafeteria purchasing and operations staff