KDH Wholesale Cooking Guide
Bulk cooking ratios, yield control, and professional usage guides using only KDH products — designed for retailers, caterers, dhabas, hostels, and institutional kitchens.
KDH Masala Usage & Yield Guide
KDH Garam Masala
- Usage: 15–20 g per kg gravy
- Add in final 3–5 minutes
- Avoid overheating
1 kg → 55–65 kg cooked food
KDH Chole Masala
- Usage: 20–25 g per kg chole
- Roast lightly before adding
1 kg → 40–45 kg chole
KDH Rajma Masala
- Usage: 18–22 g per kg rajma
- Ensures uniform taste
1 kg → 45–50 kg rajma
KDH Paneer Masala
- Usage: 20 g per kg gravy
- Ideal for paneer & veg dishes
1 kg → 45–50 kg gravy
Core Powdered Spices (KDH)
KDH Haldi Powder
- Usage: 3–5 g per kg
- Do not overuse
1 kg → 180–200 kg food
KDH Red Chilli Powder
- Usage: 8–12 g per kg
- Bloom in oil for colour
1 kg → 80–100 kg food
KDH Dhaniya Powder
- Usage: 10–15 g per kg
- Essential for dhaba cooking
1 kg → 65–75 kg food
KDH Atta & Flour Yield Guide
KDH Multigrain Atta
- 1 kg → 10–12 rotis
- Ideal for langar & hostels
KDH Millet / Barley Atta
- Mix 20–30% with wheat atta
- Health-focused kitchens
KDH Besan
- 1 kg → 6–7 kg pakoras
- Used in kadhi & snacks
Pickles & Chutneys – Retail Conversion
| Product | Bulk Pack | Retail Yield |
|---|---|---|
| KDH Mango Pickle | 1 kg | 10 × 100 g packs |
| KDH Green Chilli Pickle | 1 kg | High repeat demand |
| KDH Chutneys | 1 kg | 40–50 plates |
Buy Smarter. Cook Consistently.
Bulk-tested KDH products with predictable taste and yield.
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