Sed eget turpis a pede tempor malesuada. Vivamus quis mi at leo pulvinar hendrerit. Cum sociis natoque penatibus et magnis dis
It is widely used all over India on account of its being a less strong Garam Masala. Fennel, Tejpatta (Cinnamon leaves) and Triphala impart a cooling effect to this blend. It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usual, Patra, Farsan etc.