Powder and cashew nuts are regular used in afghan region. Handi is a deep pot with narrow neck. Again it is Afghani style of cooking. Non-bread is also popular in Afghanistan; they dip it in sauce and eat it that way. When large quantity is needed to serve a big group, this type of deep and narrow utensils are being used to keep it warm until the last person is served. Originally cooking style in handi is very close to pressure-cooker. when cooking in Handi, let it cook very slowly, sealing the lead with muddy soil, so food inside the handi is cooked with steam, just because of it aroma and taste reaches to depth of every pieces. Local Spice like Clove, Green Cardamom, Brown Cardamoms, Cinnamon, Nutmeg, Black Pepper, Rock Salt, and Mango powder commonly used in handi items. Thicker Gravy with use of lots of tomatoes and capsicum paste is the reason, why it tastes the best. Any thing cooked herbs should be fully cooked and in the end just added enough with Khasiyat Handi Masala Mix it nicely on medium heat stirring all the time.