Seated in a glass cubicle, full-time film producer and newly-turned chef Sakettt Saawhney beams with pride as he talks about his recently unveiled delivery kitchen service — the Big Bang Cuurry. Operating between Goregaon and Juhu, Saawhney says the key masalas and sauces are prepared by his four chefs in Mumbai. His dedicatedly pounded galouti masala, however, is off the charts, going by its popularity among his customers.

The Zanjeer (2013) producer says, "The galouti masala is a concoction of 14 ingredients, including ashwagandha, rose petals, shahi jeera, kebabchini, coriander seed, clove, cinnamon, rampatri, rajgeera, stone flower, black pepper and nutmeg, among others." Saawhney refuses to divulge the three secret ingredients, which add a delectable flavour to his final product, making it stand apart from other galouti masalas in town. He adds, "Even my chefs don't know the three secret ingredients that I add in the end. I pound this masala once a month from my kitchen at home; it takes about 15 minutes to complete the process."