Regional Masala Blends

A regional map of masala

Hand-blended, true to its region.

11 blends across 5 zones of India. Each one built for a specific cuisine, the way it's actually made in the place it's from — Awadhi biryani from Lucknow, Chettinad from Tamil Nadu, Andhra Podi for the morning idli, Kolhapuri from Maharashtra.

Small-batch. Hand-blended in our kitchen in Bhubaneswar. No fillers, no preservatives, no "and other spices."

A mother-daughter spice kitchen — every blend true to its region.
Started in 2021 by Ma and me in Bhubaneswar. — Madhuri Saraf