"Maa ke haath ka swaad – lajawab!"
Traditional Spices, Traditionally Crafted for Modern Kitchens
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Why Choose Desi Zaika

Direct from Maharashtra Farms

"Sourced from sun-drenched fields, ethically traced to your kitchen."

Stone-Ground Tradition

"Slowly milled to preserve oils, aroma, and grandma's wisdom."

Lab-Tested Purity

"Every batch FSSAI-certified. Peek at our lab reports!"

About RHB’s Desi Zaika – Authentic Indian Spices & Masalas

RHB’s Desi Zaika is inspired by the nostalgic taste of “Maa ke haath ka swaad – lajawab.” Each blend is thoughtfully crafted using high-quality ingredients and traditional techniques to deliver purity, freshness, and authentic flavour.

Sourced from India’s finest spice-growing regions, every batch is carefully cleaned, blended, and packed to preserve its natural aroma and potency.

Balancing heritage with evolving tastes, Desi Zaika caters to both home cooks and culinary professionals—bringing the rich legacy of Indian spices to every kitchen.

At Desi Zaika, we believe cooking is an experience that connects generations. From everyday meals to festive feasts, our artisanal blends make every dish unforgettable.

Our Core Values

Our Mission

To empower both home cooks and professional chefs by providing authentic, high-quality spices that elevate culinary experiences, spark creativity, and bring people together in the joy of food.

Our Vision

To become the world's most trusted and respected brand for authentic Indian spice blends, recognized for our commitment to purity, tradition, and innovation.

Our Spice Collection

From sourcing high-quality raw ingredients to blending spices using traditional techniques, we ensure that every pack delivers purity, freshness, and unmatched flavour.

Our Spice Journey

Our blends are developed not only to preserve the rich legacy of Indian spices but also to meet the evolving preferences of today’s discerning consumers—creating a perfect balance between tradition and taste.

Direct Sourcing

“We work directly with smallholder farmers across Maharashtra, ensuring ethical sourcing and full traceability. Every farm undergoes rigorous field audits and carries organic certification, guaranteeing purity and authenticity from seed to harvest.”

Traditional Stone-Grinding

“Our spices are gently milled using traditional stone-grinders, a method that preserves the essential oils, natural pigments, and potent aroma—delivering blends rich in flavor and color, just as nature intended.”

Third-Party Lab Testing

“All our spices and blends are tested in FSSAI-certified labs for microbial safety, heavy metals, and overall purity. We maintain complete transparency by publishing lab reports online for consumer assurance.”

Turn 'just dinner' into 'khaana khazana!'

Whether you’re preparing a simple home-cooked meal or an elaborate festive spread, RHB’s Desi Zaika promises to transform everyday cooking into an unforgettable feast.

Paneer Tikka

This recipe celebrates Red Chilli Powder not just for heat, but as the soul of the marinade, giving the paneer its iconic fiery colour and bold flavour. It’s an irresistible starter or snack for festive evenings, especially perfect for Diwali get-togethers.

Key Igredients:

  • 250 g paneer, cut into 1.5-inch cubes

  • 1 small capsicum, cut into 1-inch pieces

  • 1 small onion, cut into petals

  • 3 tbsp thick curd (hung yogurt works best)

  • 1.5 tsp RHB’s Desi Zaika Red Chilli Powder (adjust as needed for spice level)

  • 1 tsp RHB’s Desi Zaika Turmeric Powder

  • 1 tsp amchur (dry mango powder)

  • 1 tsp ginger-garlic paste

  • 1 tbsp lemon juice

  • Salt to taste

  • 1.5 tbsp oil (for marinade) + 2 tbsp oil (for grilling or pan-frying)

  • 2 tbsp chopped fresh coriander leaves

Instructions:

  1. Prepare the Marinade: In a mixing bowl, whisk together the curd, ginger-garlic paste, lemon juice, RHB’s Desi Zaika Red Chilli Powder, Turmeric Powder, amchur, Garam Masala, salt, and 1.5 tbsp oil. The marinade should be thick, smooth, and richly red in colour thanks to the chilli powder.
  2. Prepare the Marinade: Add the paneer cubes, capsicum pieces, and onion petals to the marinade. Toss gently so they are well coated without breaking the paneer. Cover and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for deeper flavour absorption.
  3. Grill and Fry pan:

    Heat 2 tbsp oil in a wide non-stick pan over medium heat. Arrange the marinated paneer and vegetables evenly. Cook for 10-12 minutes, turning occasionally, until the paneer is golden on all sides and the vegetables are slightly charred but still crunchy.

  4. Serve Hot: Serve immediately as a starter or with dal and roti.

Our Secret: For a richer taste, you can add 1 tablespoon of crushed roasted peanuts to the stuffing mixture for a lovely crunch.

Dal Tadka with a ‘Dum’ Finish

This recipe elevates the humble Dal Tadka by using a special technique that infuses the entire dish with the aroma of your Garam Masala, making it the hero of the final act. It demonstrates how a sprinkle of high-quality garam masala can transform a simple dish into a restaurant-style experience.
  • Prep time: 10 minutes + 30 minutes soaking
  • Cook time: 20 minutes
  • Serves: 4

Ingredients:

  • 1 cup mixed dals (like toor and masoor), washed and soaked
  • 3 cups water
  • 1/2 tsp RHB’s Desi Zaika Turmeric Powder
  • Salt to taste

For the Tadka:

  • 2 tbsp ghee
  • 1 tsp cumin seeds (jeera)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp ginger-garlic paste
  • 1-2 dry red chillies
  • A pinch of asafoetida (hing)

For the ‘Dum’ Finish:

  • 1 tsp RHB’s Desi Zaika Garam Masala
  • 1 tbsp chopped fresh coriander
  • 1/2 tbsp hot ghee

Instructions:

  1. Cook the Dal: Pressure cook the soaked dals with water, salt, and Turmeric Powder for 3-4 whistles until soft and creamy. Whisk lightly.
  2. Prepare the Tadka: In a separate pan, heat the 2 tbsp of ghee. Add cumin seeds, asafoetida, and dry red chillies. Once they splutter, add the chopped onion and sauté until golden.
  3. Add Aromatics: Add the ginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft and oil begins to separate.
  4. Combine: Pour this flavourful tadka over the cooked dal. Mix well and let it simmer for 2 minutes.
  5. The ‘Dum’ Technique: Transfer the dal to a serving bowl. Sprinkle the fresh coriander and the RHB’s Desi Zaika Garam Masala evenly over the top.
  6. Activate the Aroma: Heat the final 1/2 tbsp of ghee in a small ladle until it’s very hot.

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