Whole Spices
Javitri
जावित्री
The Delicate Secret of Mughlai Cooking.
Delicate, floral mace for Mughlai gravies, kormas and biryani.
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Inside the jar
Lucknow's kormas and biryanis have a fragrance that's hard to describe — floral, warm and elegant. Very often, that's javitri.
Imamdasta Javitri is delicate, lacy mace for Mughlai gravies, kormas and biryani.
Floral, Warm and Refined.
A little elegance goes a long way.
Javitri has a softer, more floral warmth than most whole spices — the refined note that gives Awadhi cooking its royal character.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole mace blades
- Delicate, floral aroma
- Essential for Awadhi and Mughlai dishes
- Just a strand is enough
- Homemade with traditional care
That Lucknowi Dawat?
Korma, sheermal and biryani laid out on the dastarkhwan.
That gentle, floral fragrance in the air is javitri.
Ingredients
01Just one ingredient
Use It In
- 01Kormas
- 02Awadhi biryani
- 03Nihari
- 04Shahi paneer & malai gravies
- 05Kebabs (ground with other spices)
- 06Homemade garam masala
Shahi Chicken Korma
You'll need
- 500 g chicken
- 2 strands Imamdasta Javitri
- 3 Choti Elaichi, 4 Laung, 1 Tej Patta
- 2 onions, fried golden and ground
- ½ cup curd, 2 tbsp cashew paste
- 1 tbsp ginger-garlic paste, 3 tbsp ghee, salt
The method
- 1
Bloom the spices
Heat ghee and add elaichi, laung, tej patta and Imamdasta Javitri.
- 2
Cook the chicken
Add ginger-garlic paste and chicken and bhuno for 5 minutes. Add whisked curd and salt.
- 3
Make it shahi
Add the fried onion paste and cashew paste with a little water and simmer until the chicken is tender and the gravy is silky.
To serve: Serve with sheermal, naan or rice.
Maa Ki Rasoi Se
Delicate. Floral. Truly Lucknowi.
Because royal food needs a touch of elegance.
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