Mahashian Di Hatti Private Limited, doing business as MDH, is an Indian spice producer and seller based in New Delhi, India. CEO Kasoori methi Dharampal Gulati died on 3 December 2020, due to cardiac arrest. Mahashay Chunnilal Gulati set up the masala company in 1919 in Sialkot, British India currently located in the Punjab province of Pakistan since 1947. It is associated with Mahashay Chunnilal Charitable Trust.
Mahashay Dharampal Gulati, the son of the founder moved to Delhi after the partition of India. He opened a shop in a shack and started selling spices like his father. From there, he built the entire group to one of India’s leading spices manufacturers expanding to 15 factories. Speaking to The Economic Times last year, he said, “My motivation to work is being sincere in product quality sold at affordable prices. 21 crore as salary last fiscal. MDH today has a range of 62 products available in over 150 different packages.
These include ground and blended spices, which are free of preservatives. MDH also sells other products, such as saffron. He started a 10-bed eye hospital at Arya Samaj, Subhash Nagar, in November 1975. Later in January 1984, a 20-bed hospital was established in Janakpuri, New Delhi to commemorate his late mother Mata Chanan Devi. Now it has 300 beds on about 5 acres of land, the hospital is equipped with MRI, CT scan, Heart Wing, Neuro Sciences, IVF etc. Mahashian DI Hatti Ltd: Company Profile”. FMCG sector’s highest paid CEO is a 94-year-old school drop-out”.
A sneak peek into the flavorful world of MDH”. Vyakti Vishesh: From a tangawala to billionaire: MDH man Mahashay Dharam Pal”. FMCG sector’s highest paid CEO is a 94-year-old school drop-out – Times of India”. President Kovind presents Padma Bhushan to Mahashay Dharampal Gulati”. The President of India’s Youtube channel.
At 95, this Padma Awardee is highest paid FCMG CEO”. Punjabi cuisine’ is given to food from the Punjab region of India and Pakistan. The Punjabi food and cuisine has evolved over a period of time and presents a rich tradition of many distinct and local ways of cooking. Punjabi Cuisine is one of the most distinct and popular Indian cuisines and comes from the region of Punjab situated partially in India and Pakistan. It offers a vast variety of delectable and exotic vegetarian and non-vegetarian dishes that are prepared with varied traditional culinary styles, particularly the tandoori style. Punjab with its rich cultivating lands has traditionally been an agrarian society since the time of the ancient Harappan Civilization. The two major crops cultivated by the farmers of Punjab are rice and wheat, which remain the principal crops grown during the Kharif season and the Rabi season respectively.
Traditionally, ghee, butter, clarified butter, paneer and sunflower oil are used to cook various Punjabi dishes. However, nowadays ghee, cream and butter are liberally used in restaurants to prepare Punjabi dishes while the more health conscious households have mostly switched to sunflower oil or other refined oils. Traditional Indian spices grounded in Ghotna, a conventional kitchen device to grind and crush spices and other ingredients, are generally used in preparing the dishes. Various traditional cooking styles are applied with the villagers still using some of the conventional cooking infrastructures like the Punjabi bhathi which is similar to a masonry oven. The Punjabi bhathi is constructed with bricks or mud and clay and covered with a metal at the top. One side of the oven has an opening where wood, grass and bamboo leaves are put to burn the fire. The smoke of such fire emits through a cylinder.
The Punjabi tandoor which has become an integral part of preparing various Punjabi food items is a traditional clay oven that is commonly found in the courtyards of Punjabi households. There is also a tradition of having community tandoors in the rural pockets of Punjab. These tandoors are referred as Kath tandoors. A Punjabi tandoor is a bell-shaped oven either rested above the ground or set into the earth. Wood and charcoal are used to burn the fire of the oven. Let us have a look at the various Punjabi foods that are usually taken during breakfast, as main courses, as snacks and as desserts.
The breakfast items vary with the food preference and taste of different regions of Punjab. Like any other cuisine, beverages form an important part of Punjabi cuisine many of which complement the parathas and pooris during breakfast or during lunch and dinner. The varied range of beverages can be dairy-based or derived from fruits and vegetables. Chaas, Falooda, Amritsari Lassi, Mango Lassi, Mango Milkshake and Doodh Soda among others. Different kinds of breads prepared in different styles with different types of flours are taken as staple food by the Punjabis. Breads like Tandoori Roti, Naan, Lachha Paratha and Kulcha are baked in the tandoor, while breads like Chapati, Makki ki Roti, Baajre ki Roti and Jowar ki Roti are dry baked in Indian pans called tavas. Dal usually forms a common dish in a regular Punjabi meal.
Prepared with lentils the dal is seasoned with a mix of spices and aromatic ingredients to enhance taste. Punjabi cuisine includes various exquisite vegetarian dishes that can be taken with different breads and also with some rice preparations like simple hot Basmati rice or Jeera Rice. The non-vegetarian Punjabi dishes are usually made with meat of lamb and goat, eggs and fish. Beef is prohibited in the Punjab region of India while pork is prohibited in Pakistani Punjab due to religious restrictions.