Products may be shipped either earlier or later depending on the availability of products and other factors. In Order to get an accurate estimate of shipment time, kindly email the order number or item codes. As far as possible, product orders shall be processed within 48-72 hours of the order being placed within 48-72 hours of the order being placed with Sab Milta Hai. The expected shipment time is 7-15 business days, all other factors being optimum.


ASHA DOMESTIC ALMIRAH
₹32,000.00 Original price was: ₹32,000.00.₹23,000.00Current price is: ₹23,000.00. incl tax
Product Specification
Material-Metal
Size-60 x 36 x 18 Inch
Door With Mirror-Yes
Number of Doors-2
Surface Finishing-Powder Coated
Locker Available-Yes
Available Check AT.


SHIPPING
DELIVERY
Sab Milta Hai at its own cost guarantees to deliver products to all cities across India and states all over India. Sab Milta Hai shall not be liable for delays resulting from incomplete address listings. In the event of a reshipment of the same order, customers will be responsible to pay re-shipping charges for the reshipment and any related fines/penalties. To ensure the safe delivery of all products, the same are double packed in a waterproof and corrugated box. Products are home delivered within approximately 3-5 working days after dispatch of the shipment.
Vendor Information
- Store Name: ASHA FURNITURE & INTERIOR
- Vendor: ASHA FURNITURE & INTERIOR
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INNERSPRING METTRESSES
PATANJALI SHAKTI RICE MOGRA 5 KG
Taza Tea 1 Kg
BUNK BEDS
Aashirvaad Sambar Powder 100g
Cooking Guidelines :
- Cook 60 g Tur Dal in 1 litre water with a pinch of turmeric and keep
- aside
- Cook about 100 g vegetables of your choice and keep aside
- Grind freshly grated coconut with 2.5 tablespoon (15 g) of ITC AASHIRVAAD Sambar Powder and cookwith tamarind juice / tomatoes salt to taste and sugar / jaggery (if desired) for 5 minutes
- Mix this with cooked dal & vegetables and cook for 5 minutes and adjust consistency
- with water if required
- Fry red chillies, mustard seeds, asafoetida (if desired) and curry leaves in oil and then transfer this to sambar
- Garnish with freshly chopped corianderleaves
- Serve hot.
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