#whole garam masala

[planetseraspice]

Unveiling the Warmth: Planetsera's Garam Masala - A Symphony of Flavors

Garam masala, the soul of Indian cuisine, isn't just a spice blend; it's a fragrant story waiting to be told. And Planetsera, renowned for its commitment to quality and authenticity, crafts a garam masala that sings on your palate. Today, we embark on a journey to explore this magical blend, its secrets, and how it can elevate your culinary creations.

More Than Just Heat: A Balanced Melody

Planetsera's garam masala goes beyond the fiery reputation that generally comes with the moniker. Their blend is a carefully crafted collection of 12 spices, each playing a unique role in the harmonious orchestra of flavor. Coriander and cumin provide an earthy basis, while black pepper adds a bit of heat. Cinnamon, cardamom, and star anise combine sweet and fragrant flavors, resulting in a mesmerizing complexity. Nutmeg and mace give hints of nuttiness, while bay leaves and dry ginger add depth and gentle heat. It's a symphony of tastes, expertly calibrated to excite your palate.

Unlocking Culinary Potential: Beyond the Usual Suspects

While Garam masala shines in curries, biryanis, and dals, its versatility extends far beyond. Sprinkle it on roasted vegetables for a smoky depth, or add a pinch to soups and stews for an exotic twist. Elevate your marinades with its warmth, or experiment with it in sweet dishes like rice pudding for a unique flavor profile. Planetsera's garam masala is your culinary passport to explore a world of possibilities.

Quality You Can Trust: From Source to Seasoning

Planetsera sources its spices directly from Indian farms, ensuring freshness and authenticity. They meticulously clean and grind each ingredient, preserving their individual essence while creating a cohesive blend. Free from artificial colors, preservatives, and fillers, Planetsera's garam masala is a testament to its commitment to pure, unadulterated flavor.

Experience the Magic: Add Planetsera's Garam Masala to Your Kitchen

Ready to embark on a flavorful adventure? Look no further than Planetsera's garam masala. With its balanced blend, premium ingredients, and endless versatility, it's the perfect addition to your spice cabinet. So, open a pouch, breathe in the intoxicating aroma, and let your culinary creativity take flight.

This blog is just the beginning. You can further explore:

Recipes featuring Planetsera's garam masala: Share specific examples with links or create your own.

Health benefits of garam masala: Briefly mention its digestive and antioxidant properties.

Comparison with other garam masala brands: Highlight Planetsera's unique qualities.

User reviews and testimonials: Add social proof to build trust.

Call to action: Encourage readers to purchase Planetsera's garam masala.

[morethansalad]

Baked Traditional Samosas (Vegan)

[askwhatsforlunch]

Lamb Rogan Josh

Spicy, fragrant and hearty, this beautiful Lamb Rogan Josh brings back memories of travelling through Southern India ten years ago (oh, dear!) I had fallen in love with the dish, as well as with the country, and remember relishing the gorgeous flavours at a seaside restaurant in Goa! I am so happy, and rather proud, with how it tastes. It might require a bit of time, but it makes a very special lunch on a slow Sunday, and is well worth the effort! Have an excellent one, friends!

Ingredients (serves 4):

3 tablespoons sunflower oil

1 tablespoon Mustard Seed Oil 

1 teaspoon Graines à Roussir 

1 teaspoon Garam Masala

1 teaspoon ground turmeric

4 cloves

6 cardamom pods

1/2 teaspoon Red Chili Flakes 

1 large onion

4 garlic cloves

1 heaped tablespoon Ginger Paste 

1 teaspoon coarse sea salt

2 bay leaves

4 Whole Peeled Tomatoes + 1/4 cup of their juice

1.2 kilos/2.65 pounds lamb meat, like lamb shoulder

1 cup water

1/2 cup plain yogurt

1 teaspoon demerara sugar

4 fluffy sprigs Garden Cilantro 

In a large Dutch oven over a medium-high flame, heat sunflower oil with Mustard Seed Oil.

Add Graines à Roussir, Garam Masala, turmeric and cloves. Fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven, along with Red Chili Flakes. Fry, 1 minute more.

Peel onion and, using the coarse side of a box grater, grate it.

Stir grated onion into the oil and spices, and fry, a couple of minutes.

Using the thinner side of the box grater, grate garlic cloves.

Add grated garlic, along with Ginger Paste to the Dutch oven, and cook, another minute.

Cut lamb meat into generous chunks, and add to the Dutch oven, in batches, browning well on each side. Season with coarse sea salt, and stir in bay leaves.

Finely chop Whole Peeled Tomatoes, and stir, along with their juice, into the Dutch oven. Cook, 1 minute.

Finally, stir in the water and plain yoghurt, and bring to the boil. Once boiling, reduce heat to medium-low, cover with the lid, and simmer, one hour to one hour and a half, until the sauce has darkened, reduced and thickened.

Remove the lid, and stir in demerara sugar until completely dissolved.

Finely chop Cilantro, and stir into the Dutch oven.

Simmer, about 5 minutes more.

Serve Lamb Rogan Josh hot, onto Cardamom Rice, and with warm Podeena Paratha.

[ogranicsoul]

Organic Soul - 100% Pure and Organic Spices for your kitchen Choose Organic Soul for that Extra Organic mix Garam masala. Amazon. Prime Delivery is Available. https://www.amazon.in/s?i=merchant-items&me=A1Y409G6UV10VK

[impex-1]

[lvnfoods]

LVNFOODS- Dry Fruits, Masala, Spices, Herbal Powder

Genuine herbs are offered by LVN Foods in their purest forms. The way mother nature intended for our meals to be: Everything Natural. The purchase, wholesale distribution, import, and export of Ayurvedic natural herbs, herbal powders, seeds, spices, dried flowers, and dry fruits is the bulk of our company.

[invisible-goats]

Hello! I hear you're vibrating with barely contained positivity so I'd appreciate it if you could weigh in on what I should make for dinner. Last night we had roast cauliflower and black bean tacos with chipotle crema and a sort of curtido style slaw, so I want to do something different tonight. Maybe Indian? Or Thai? Any ideas?

ok what you're gonna do is put your protein of choice in a bowl with some natural yoghurt, turmeric, garlic, ginger, chili powder and ground coriander seed and leave that in the fridge for at least half an hour

then you're gonna toast some cardamom, cinnamon, and garam masala in a pan, then chuck in some chopped onion, garlic, and ginger, and a whole chili until the whole thing's fragrant af

then you're gonna pour in some almond milk, plus some red wine if you feel fancy, simmer it for a bit, and blend the shit out of it

brown off your protein *in the same pan*, add your protein back in, and simmer some more

then you're gonna stir in some cream and serve over rice, and add some flaked almonds if you're feeling *extra* fancy

(it's pasanda it's my fav curry by a country mile)

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

[seonne]

LMAO YOU GOT REQUESTS OPEN SO I SHALL DELIVER

So during the canon events of My Hero Academia, during the summer camp, the students had to make their own food- and so if I remember correctly, they made curry.

Now my Desi ass is thinking, curry in Japan is most definitely different than curry in India so if we got a Desi reader in there, she would most definitely be a little more than disgruntled at the difference.

Ahem anyways - Bakugou x f!desi!reader who sees our blondie start to make curry and then not only insults his cooking but show him how it’s ACTUALLY done /lh (Lmao no offense to anyone of Japanese culture, I bet your curry is amazing too <3 I just prefer what I grew up with 🤪)

But like imagine his surprise when he tastes our Indian curry and is shocked that it’s not only spicy and full of flavor but better than his????

And then when they get together you can bet he begs reader to teach him more about Indian cuisine 🤍

Hnnnnnggggggg THE WAY EACH TIME I SEE JAPANESE CURRY I CRINGE- (no offense to Japanese people or their cuisine but the dishes with same names but vastly different flavours are very wince-inducing) so yes queen, I will deliver this.

"What on God's ever green Earth are you doing?"

Bakugou turned around to look at you looking over your shoulder in slight disgust.

"I'm putting in the oyster sauce-"

He watched as you comically gagged.

"Oyster sauce? In chicken curry?"

His jaw ticked as you watched him with disgust, his mouth forming a scowl.

"Do you think you're better than me, you damn extra?!-"

"I am at making chicken curry, that's for sure."

Bakugou physically took a step back at the callous remark you just made. He knew you bit back to his quips but this was the first time your statement held a challenge behind it.

Bakugou stood up straighter, moving away from the stove.

"Oh yeah? Prove it then. Put your money where your mouth is."

You huff and roll up your sleeves, tying your hair up in a ponytail. You step closer to the stove and keep aside the curry that he was working on.

"Let's not touch that fishy thing lest it CONTAMINATES my chicken curry. Okay first things first, we need the good old Garam Masala."

Bakugou snorted. "We're in the middle of a forest, genius. Where are you going to get Garam Masala from?"

You grinned. "Good thing I always keep a packet on hand then!"

He watched you slack-jawed as you skipped to your bag and came back with an opened packet of garam masala. You started working on your curry, salvaging some of the chicken from the other batches of Japanese curry being made. The whole area soon filled with the aromatic fragrance of your delicious boiling chicken curry as you worked determinedly. Bakugou watched your every move, begrudgingly admiring you.

After you were somewhat done, you poured some of the curry into a small dish for Bakugou to taste. He frowned at it and sniffed it, before taking a small sip while maintaining eye contact with you.

Your smug grin widened as Bakugou's face lit up at the bomb of flavours going off on his tongue.

"Okay... woah..."

You laughed and fist bumped the air.

"Woah indeed. That's the taste of India right there. I hope my cooking skills did my ancestors some semblance of justice-"

"It's incredible."

You smiled softly at his sincere admission and soon your classmates started swarming you for a taste of your curry.

Some said it was too spicy but no one said it was bad. Everyone agreed that it was very damn good, even those who couldn't handle the spice.

"I'd pair this with puttu and my life would be complete as that as my only meal for the rest of my life."

Bakugou looked up at you as he scarfed down his helping of rice and your curry.

"Isn't that a steamed rice cake or something?"

You smiled brightly. "Yeah! It's a staple food of the south! Ooo you know what would really bang? Dosa and chicken curry! God damn if only I had some urud on hand..."

The night continued with laughter and games as dinner melted into a huge sleepover. After mostly everyone had gone to sleep, Bakugou approached you.

"Hey, dumbass. Don't get it too over your head or anything but... your curry was good, okay? And I... I liked it." He pushed out through gritted teeth. He pushed his hands into his pocket and looked away.

"So, I'd like to know how you made the damn curry."

You looked at him with a wry smile. "Are you asking me for the recipe?"

"Tch! I don't ask for shit! Now give me the recipe!"

Your smile turned smug as you crossed your arms.

"Only if you say please"

Holy shit it's done!!!!! I'm so sorry for the late post but I really hope you liked it!! Thank you for the idea too.

[ogranicsoul]

undefined

A healthy future begins now with the Organic Soul Garam Masala Whole & Powder!

DM us or call WhatsApp us at +91 99101 88337 to Order.For Amazon Prime Delivery Order - Go to the link of our bio.

https://www.amazon.in/s?i=merchant-items&me=A1Y409G6UV10VK

[coffeebrownn]

i might recompile my winterfield headcanons that i've written in twitter but here's a new one (food edition(??)):

ethan is pescatarian, before re7 he eats chicken but never other types of meat, chris manages to reintroduce him to eat chicken again for his military training but ethan became sick.

because of ethan's new diet, ethan went in and tried different types of fish for variety, but at the end he sticks to his favorite week night fish meat is the typical salmon or tilapia, for him grouper fish is the best for soup meals

ethan does't eat raw sashimi or any raw meat due to re7 incident.

ethan doesn't like shellfish too much due to the texture, some are okay like abalone.

chris prefer seasoning that punch your taste buds, something very strong like Garam Masala, Cajun, Shacha sauce (Chinese BBQ), while ethan preferences is pretty mild, so around the circle of Herbes de Provence.

i'm not saying that ethan can't handle the spices or the heat, he just prefer simpler taste and the natural taste of the main ingredient (salmon, etc).

acidity for food, like lemon and vinegar are exceptions, ethan describes it "brings the whole dish back alive!"

from my previous headcanon, i've mentioned how chris is very big into safety (guns, cars, etc), this includes him being cautious with picking meat suppliers and checking labels on where they got their meat from ((again, it's because of the RPD incident, even though he is not there to experience it singlehandedly, he saw his close ones living in that situation, same thing with his parents dying due to a car incident)) it's more so long term over short term, sure he'll try an exotic meat like squirrel/snake from a trusted restaurant/supplier but he's not going to eat that meat everyday

chris' priority isn't about enviromental sustainability (sadly), really just for health wise for him and his close ones (IF they ask, ethan and rebecca agreed, claire doesn't care, jill and leon is indifferent with these sets of informations)

as for chris, he eats whatever meat, he prefers lean meat due to his training, so chicken is very important for him. other meat such as beef and pork is more so a treat for chris. he WILL try exotic meat.

but again, I think both are okay eating the same meal over and over again, and genuinely not picky, Chris doesn't pay too much attention if the meal that he'd ate is the same with the previous meal, he only cares of it's healthy or not (claire and him grew up eating leftovers after leftovers, claire sometimes complained about it). Ethan has a different reason, i think of him to have phases cater around his interest and that phases last in 6-8 month or so.

most of the main dish were picked by ethan, most of the time it's made using dutch oven, so something along the lines of cassrole or stews were often dinner meals for them. with a side of light salad or carbs like stale bread.

Chris isn't the "health police", he's really just a very cautious man. OHH the irony since he smokes the most in the group.

He still sneaks in some chocolate and sweet treats too.. ethan finds it adorable to see that chris is a sweet tooth like him 😭 soemtimes ethan will ask chris if they can get ice cream and you can see the man struggling to say no 🥺

chris sometimes substitue his cigarette with licorice lozenges. he doesn't like patches, but he will take one if he's in a very long flight.

chris HAS to sleep in plane flights, if not he'll grew restless due to him not smoking. he'll wake up to eat or take a piss and that's it.

[foxxxyana]

Hey you!

It’s fall and you’re probably thinking “damn I wanna make a hearty stew but I don’t have a recipe in mind maybe a cute girl could give me her recipe for beef stew and show hole while doing so?” Well I’m not showing hole for free but I do have a pretty damn good stew recipe that’ll make your holes quiver more than a chilly lot lizard at a truck stop Arby’s.

In some seriousness I made this a couple weeks ago, came a little eating it and I want to spread that seed of joy as much as I can this Mariah Carey season.

———

Alright so here is a list of ingredients in very rough measurements

1 pound stew beef (could also be any fairly lean and cheap cuts of beef) cubed

1 cup of carrots chopped or whole baby carrots

One medium onion chopped (any variety is fine but I used yellow onions)

1 pound of red potatoes quartered (you can add another half pound if you love potatoes a Samwise Gamgee amount)

2 32 oz cartons of unsalted or lightly salted beef stock (+ maybe one smaller carton or jar of beef bone broth to add a bit more flavor or top off the pot if the stock doesn’t cover the ingredients fully)

Some all purpose flour like maybe a quarter cup if that

Finally some red wine vinegar

That’s it for the bulk items, you can add or subtract anything you want with something more your taste like celery instead of carrots or russet potatoes instead of reds. The world is your stew so get wet and have fun with it.

The spices are the key to this dish since it brings out a lot of the subtle flavors of each component

2 tsp Thyme

2 tsp Rosemary

1 tsp Tarragon

1/2 tsp red chili flake

1 tsp parsley

2 bay leaves

2 tsp black pepper and salt

Garlic (if using fresh garlic 2 cloves to start and if you want add another clove if using pre minced Jarlic use about 2 heaping tsps)

And finally the crucial ingredient. 1 and 1/2 tbsps Garam Masala. I used a pre made mix and this what it looks like and what spices it has exactly

If you can’t find this then get as many of this spices as you can and mix them together using the ratio of 2 tsp coriander, cardamom, cinnamon, and cumin, 1 and 1/2 tsps of black pepper and celery seed, then 1/2 tsp anise, allspice, clove, and salt, you can leave out the salt and pepper and just add a little bit more later on.

———

Ok now that we have ingredients let’s slap this bitch together

On medium high heat with a tbsp of oil or butter brown the meat off in a large stock pot, you don’t want to cook it through just getting some color on all sides, if it starts to smell like burning turn the heat down a little and add more oil, if you add too much it could get watery and not brown the meat effectively. If that happens just drain as much of the liquid as you can into a separate container, just before you take it off the heat and it’s almost all browned then add a teaspoon and a half of garam masala and then keeping browning until it’s a good color then set aside

Next in the same pot add your chopped onions with a little butter or oil and cook til translucent and aromatic, then add another teaspoon and a half of garam masala along with the red chili flake and garlic to wake up those flavors in direct heat then turn the heat down to med low and add your flour, go slow with this little by little, we’re not making a roux or anything just trying to cook off the raw flour taste to help thicken the stew a little down the line, you don’t have to add all of the amount listed just enough until it start to thicken and coat the onions

Next add your beef back in and stir a little bit coating the beef in the onion and flour mixture and then add a couple splashes of red wine vinegar just enough to lift the flour off of the bottom of the pot, make sure to scrape all the onion and beef bits at the bottom of the pot off with a spoon or spatula before moving on from this step.

Next add your stock and other vegetables along with all the spices including the last 1 and 1/2 tsps of garam masala. The stock liquid should cover all the ingredients but if not, add in your reserved bone broth or rest of the beef stock if you used bone broth earlier.

Let it simmer on medium low heat for about 1 hour, though you can leave this on the stove for longer if you want the flavor a bit more concentrated but no more than 3 hours.

And there we go! Serve by itself or over mashed potatoes, and make sure to take out the bay leaves! You can’t eat them. Also if you want it a little thicker just add some cornstarch and water to a small measuring glass stir to combine then pour stirring it well into the stew though keep in mind once you add the cornstarch slurry you cannot keep it on the heat for more then 5 more minutes. Any longer and the cornstarch will turn more gummy and nobody wants that.

———

Anyways here’s the only picture I took of the stew it may or may not be that flattering depending on how hungry you are.

Pictured is also a pot of garlic and sage mashed potatoes, I don’t have the energy to write that recipe down but if I get enough requests for it I’ll add it here.

Most importantly just have fun with it, if you want more hot spice throw it in, if you want more salty umami flavors add mushrooms or dark soy sauce, do whatever you want this stew is yours to customize as you please.

Anywho I hope you all enjoy my slutty slutty stew >:3

[kr1g]

Hey don't cry ok? Mix flour and yogurt and a sprinkle of yeast and set aside cut up one large yellow onion fry until soft add garam masala salt pepper thai lime leaves garlic powder tandoori spice mix stir and let seasonings get toasty add edamame beans maggi sauce a can of whole tomatoes plus rinse the can out with water and add that when it's boiling mush up the tomatoes and add all the peanut butter in your house or as much as you want season to taste let simmer take out the bread dough punch down make little balls squish flat cook in a dry pan on medium high heat until they puff up don't worry about the little burnt bits they taste good serve with butter and mango chutney top with cashews if you want use use your hands to eat use the bread get messy enjoy home-cooked meal and feel the love and life in your belly and soul okay okay??

[rlmasala]

RL Masala - The Best Spices Manufacturer in Uttar Pradesh

When it comes to elevating the taste of our dishes, spices play an indispensable role. They add that magical touch to our culinary creations, transforming simple meals into delightful feasts. In the heartland of India, Uttar Pradesh, one name stands out as the epitome of flavor and quality - RL Masala. As the Best Spices Manufacturer in Uttar Pradesh, RL Masala has been delighting taste buds for decades with its extensive range of premium spices. In the world of spices, RL Masala stands as a shining example of tradition, innovation, and ethical business practices. Their journey from a humble spice manufacturer to an industry leader is a testament to their unwavering commitment to excellence. As they continue to spice up kitchens and bring families together, RL Masala All spices on sale remains the unrivaled choice for those seeking the finest spices in Uttar Pradesh and beyond.

Blog Reference:- https://medium.com/@rlmasala/rl-masala-the-best-spices-manufacturer-in-uttar-pradesh-1a5440fa84ed