If you know Kashmir then Gulmarg is nothing new for you as far as Kashmir is concerned, situated on top north of India and part of Himalaya, this region of India is quite cold and people have to protect themselves from chilled climate wearing worm cloths to keep themselves warm just to protect from whether, but to regularize their body thermostat they have to eat something hot in nature that regularize their body thermostat in order. Spices like clove, cinnamon, black pepper, ginger powder are known for their hot nature Kashmiri people uses above spices in their routine food. We have gone through some spices which are hot in nature, but some spices which are even hotter are mention spices like saffron, cardamom, pepper, mustard seeds and asafetida but some of them are very expensive for common people.

As Kashmir is heavenly place on earth, everyone who visited Kashmir fell in love with one of the most beautiful part on globe wants their establishment over there, so as Mughal emperor. Aristocratic Mughal emperors have not to think about cost of living, also they traveled through afghan and brought Afghani chef with lots of cooking knowledge with spices and where well aware of spices nature. Mughal chefs made lots of verity recipes to bring out regional cuisines. The delicacies of the most liked item are still carried out in modern time, and became fancy creations. Gulmarg is the first name comes in mind when talked of its great climate; Khasiyat Masalas have given their kashmiri masala's name gulmargse mince from gulmarg or kashmir. Kashmiri kofta, malai methi paneer, navratan korma and kashmiri dam- aloo are the most well-known vegetarian item that can easily prepare with khasiyat's kashmiri masala. Chicken, beef, lamb or mutton korma are for thus who desire to have in non-vegetarian food will never stop their hand once they start eating, to prepare it with consistency it is advisable to useKhasiyat's kashmiri masala.