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Terminology

Khus Khus

Khus Khus
Khus Khus

Khus Khus (noun.) In Indian cuisine, poppy seeds (or Khus Khus in Hindi) are widely used in the preparation of vegetable curry in Bengal, Andhra Pradesh and Tamil Nadu. Ground poppy seed paste makes a very creamy soup that can be combined with Black pepper (Kali Mirch) and Garlic (lehsun) to prepare chicken or fish curry. In Bengal, poppy seeds are fried into “boras,” or fritters.

It is also made into a savoury paste called “posto bata,” loosely translated as a ground poppy seed, to be eaten with rice. Roasted ground seeds are used to get base for curries, or it can be added to dishes like Aloo posto or bhindi posto.

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