Blends & Masalas

Our signature garam masala follows a family recipe passed down through three generations, balancing warm spices for the perfect finishing touch. This aromatic blend combines cumin, coriander, cardamom, cinnamon, cloves, and black pepper in precise proportions that add complexity without overwhelming other flavors. Unlike commercial versions, we roast each spice separately before grinding to develop individual flavor profiles. Add garam masala at the end of cooking to preserve its volatile oils and create that authentic restaurant aroma.

Authentic biryani masala captures the essence of Hyderabadi and Lucknowi rice dishes with star anise, mace, and nutmeg providing aromatic complexity. This blend includes premium ingredients like black cardamom for smokiness and dried rose petals for subtle floral notes. We incorporate both whole and ground spices to create layers of flavor that develop during the dum cooking process. The balanced heat level allows the natural flavors of meat and basmati rice to shine while adding traditional depth.

Mumbai-style chai masala blends green cardamom, cinnamon, ginger, and black pepper for the perfect cup of masala chai. The proportions create warming spiciness without bitterness, complementing strong black tea and milk. Freshly ground each week, the blend releases maximum aroma when simmered with tea leaves. This masala transforms ordinary chai into the comforting, aromatic beverage served at Mumbai's best street stalls. Add a quarter teaspoon per cup and adjust to taste for your ideal spice level.

Vibrant tandoori masala delivers the characteristic red color and complex flavor of clay oven cooking through careful spice selection. Kashmiri chili provides color, while cumin, coriander, and fenugreek create the savory base. Black cardamom adds smokiness that mimics traditional tandoor cooking, making this blend suitable for oven or grill preparation. Mix with yogurt and marinate chicken, paneer, or vegetables for at least four hours to allow the spices to penetrate and tenderize.

Traditional South Indian sambar powder combines roasted lentils, dried chilies, and aromatic spices for the authentic tangy, spicy flavor. We roast toor dal and urad dal along with coriander seeds, cumin, and fenugreek until deeply fragrant before grinding with curry leaves. This powder creates the complex, slightly smoky taste that defines restaurant-quality sambar. The roasted lentils add body and nutty depth while helping to thicken the dal-based stew naturally.

Goan vindaloo masala brings fiery heat balanced with tangy vinegar notes and aromatic warmth from cinnamon and cloves. This Portuguese-influenced blend combines Kashmiri and Bedgi chilies for both heat and color. Cumin, black pepper, and mustard seeds add complexity, while the inclusion of garlic powder creates savory depth. Traditionally used with pork, this versatile masala works equally well with chicken, lamb, or vegetables when you crave authentic Goan spiciness.

Tangy chaat masala captures the essence of Mumbai street food with black salt, dried mango powder, and aromatic spices. The sulfurous kala namak provides characteristic savory punch, while amchur adds fruity sourness. Cumin, coriander, and black pepper round out the flavor profile with warmth and depth. Sprinkle over fresh fruit, roasted vegetables, or traditional chaats for instant flavor transformation. This blend requires no cooking and loses potency quickly, so we grind fresh weekly.

Anglo-Indian curry powder represents the colonial interpretation of Indian spices, creating a convenient all-purpose seasoning. Our version balances turmeric, coriander, cumin, fenugreek, and mild chilies for golden color and moderate heat. While not traditional in Indian homes, this blend serves as an excellent introduction to Indian flavors and works well in fusion cooking. The formula creates consistent results in curries, soups, and marinades without requiring multiple spice jars.

Mumbai's iconic pav bhaji masala combines warming spices with dried kasuri methi for the authentic street food flavor. This blend includes cumin, coriander, fennel, and black pepper along with amchur for tanginess. The addition of dried fenugreek leaves creates the distinctive aroma that makes pav bhaji irresistible. Beyond the namesake dish, use this versatile masala in mixed vegetable preparations, adding butter during tempering to recreate street cart magic at home.