{"title":"Regional Masala Blends","description":"\u003cdiv style=\"max-width:780px;margin:0 auto 24px auto;font-family:inherit;line-height:1.55;color:#222;\"\u003e\n\u003cp style=\"font-size:0.85em;letter-spacing:0.12em;text-transform:uppercase;color:#c13c23;margin:0 0 8px 0;\"\u003eA regional map of masala\u003c\/p\u003e\n\u003ch2 style=\"font-size:1.8em;line-height:1.2;margin:0 0 14px 0;\"\u003eHand-blended, true to its region.\u003c\/h2\u003e\n\u003cp style=\"font-size:1.05em;color:#444;margin:0 0 14px 0;\"\u003e11 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.\u003c\/p\u003e\n\u003cp style=\"font-size:1.05em;color:#444;margin:0 0 18px 0;\"\u003eSmall-batch. Hand-blended in our kitchen in Bhubaneswar. No fillers, no preservatives, no \"and other spices.\"\u003c\/p\u003e\n\u003cp style=\"font-size:0.95em;color:#555;margin:0 0 8px 0;border-top:1px solid #eee;padding-top:14px;font-style:italic;\"\u003eA mother-daughter spice kitchen — every blend true to its region.\u003cbr\u003eStarted in 2021 by Ma and me in Bhubaneswar. — Madhuri Saraf\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"purani-dilli-chole-masala","title":"Purani Dilli Chole Masala — Old Delhi Tradition, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe Old Delhi chole masala — no onion, no garlic, no shortcuts.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePurani Dilli style. The traditional formula. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ePurani Dilli chole is its own beast — almost-black in colour, deep with anardana sourness, made famous by the lanes around Chandni Chowk. The traditional Old Delhi version uses no onion and no garlic — proof that you don't need them when the masala carries the dish.\u003c\/p\u003e\n\n\u003cp\u003eOur blend follows that tradition: carom seed, anardana (pomegranate seed), dried mango, degi mirch, red chilli, black peppercorn, turmeric, coriander, cumin, cloves, cardamom. Anardana is the hero — sour, tannic, dark. Without it, \"chole masala\" is just a generic curry powder.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 2-3 tbsp per 2 cups of soaked chickpeas. Pairs traditionally with bhature, kulche, or steamed basmati rice. Top with sliced raw onion, ginger julienne, and a wedge of lemon.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003ePurani Dilli Chole\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eDelhi\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCarom seed, Anardana (pomegranate seed), Dried mango, Degi mirch, Red chilli, Black peppercorn, Turmeric, Coriander seed, Cumin seed, Cloves, Cardamom\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChickpeas, Bhatura, Kulcha\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/awadhi-biryani-masala\"\u003eAwadhi Biryani Masala\u003c\/a\u003e · \u003ca href=\"\/products\/lucknowi-galauti-kebab\"\u003eLucknowi Galauti Kebab Masala\u003c\/a\u003e — for a North Indian feast\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Old Delhi Chole (Serves 2)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKabuli chana \/ chickpeas — 2 cups, soaked 6 hours\u003c\/li\u003e\n\u003cli\u003eCinnamon stick — 1\u003c\/li\u003e\n\u003cli\u003eCloves — 2-3\u003c\/li\u003e\n\u003cli\u003eBlack cardamom — 3\u003c\/li\u003e\n\u003cli\u003eBlack tea bag — 1\u003c\/li\u003e\n\u003cli\u003eSalt — 2 tsp\u003c\/li\u003e\n\u003cli\u003eBaking soda — ½ tsp\u003c\/li\u003e\n\u003cli\u003eWater — 6 cups\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod — Pressure cook\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a pressure cooker, add the soaked chana.\u003c\/li\u003e\n\u003cli\u003eIn a cotton muslin bag, add cinnamon, cloves, black cardamom, and black tea bag. Close the bag and add to the cooker.\u003c\/li\u003e\n\u003cli\u003eAdd baking soda, salt, and water. Mix well.\u003c\/li\u003e\n\u003cli\u003eClose the lid. On low-medium flame, cook for 6 whistles. Don't depressurise immediately.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod — For the masala\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a chef's pan on medium-high flame, add ghee, hing, and ajwain.\u003c\/li\u003e\n\u003cli\u003eAdd fresh ginger paste. Cook till the raw aroma disappears.\u003c\/li\u003e\n\u003cli\u003eAdd the Spiced Right Purani Dilli Chole Masala, red chilli powder, and coriander powder. Cook 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd tomato puree, mix well. Cover and cook 12-15 minutes till the raw tomato taste is gone.\u003c\/li\u003e\n\u003cli\u003eRemove lid, add salt and 1 cup of water. Cover and cook another 10-15 minutes on medium-low.\u003c\/li\u003e\n\u003cli\u003eOpen the pressure cooker and move the chana to the pan.\u003c\/li\u003e\n\u003cli\u003eAdd kasoori methi and mix well.\u003c\/li\u003e\n\u003cli\u003eGarnish with slit green chillies, julienned ginger, and fresh coriander.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy no onion or garlic?\u003c\/strong\u003e\u003cbr\u003eBecause traditional Purani Dilli chole doesn't use either. It's a Vaishnav tradition that proved you can build deep flavour without alliums. The masala does all the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat gives Purani Dilli chole its dark colour?\u003c\/strong\u003e\u003cbr\u003eMostly the black tea brewed with the chickpeas (a classic technique), plus the anardana and tomatoes. Some shops use chana magaj. We use the traditional method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eMedium. Built for sour-tangy depth more than heat. Add red chilli powder if you want more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e2-3 tbsp per 2 cups of soaked chickpeas. Adjust to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":44899834757295,"sku":null,"price":170.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":44899834790063,"sku":null,"price":255.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":44899834822831,"sku":null,"price":340.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":44899834855599,"sku":null,"price":340.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":44899834888367,"sku":null,"price":510.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":44899834921135,"sku":null,"price":680.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/products\/PuraniDilliChole.jpg?v=1701428323"},{"product_id":"ghee-roast-masala","title":"Ghee Roast Masala — Mangalorean Spice Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that earned its name in a Mangalorean kitchen.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSun-dried spices. Heavy on chilli, heavy on garlic. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGhee roast is a Mangalorean preparation that lives or dies by its masala. Toasted whole spices, two kinds of red chilli, generous garlic — slow-cooked in ghee until the oil separates and the dish goes from hot to deeply, fragrantly hot.\u003c\/p\u003e\n\n\u003cp\u003eOur blend is built for that exact technique: red chilli (for heat), Byadgi chilli (for colour and depth without extra burn), black peppercorn, cumin, fenugreek, mustard, coriander, and garlic. Sun-dried before grinding so the natural oils stay alive and release in the pan.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 3–4 tbsp per 300g of paneer, or 500g of chicken or mutton. Cook in ghee until the oil separates — that's the test for whether you've nailed it.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eGhee Roast\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eMangalore\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRed chilli, Byadgi chilli, Black peppercorn, Cumin seed, Fenugreek seed, Mustard seed, Coriander seed and Garlic\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePaneer, Potato, Chicken, Mutton\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/chettinad-masala\"\u003eChettinad Masala\u003c\/a\u003e · \u003ca href=\"\/products\/copy-of-sambar-masala\"\u003eSambar Masala\u003c\/a\u003e — for a full South Indian spread\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Paneer Ghee Roast (Serves 2)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePaneer — 300 gm\u003c\/li\u003e\n\u003cli\u003eOnion chopped: 2 medium-sized onions (60 g)\u003c\/li\u003e\n\u003cli\u003eCurry leaves: 2 sprigs\u003c\/li\u003e\n\u003cli\u003eMustard seeds: 1.5 tsp\u003c\/li\u003e\n\u003cli\u003eHung curd: 30–40 g\u003c\/li\u003e\n\u003cli\u003eRed chilli powder: 1 tbsp\u003c\/li\u003e\n\u003cli\u003eGhee Roast Masala: 3–4 tbsp\u003c\/li\u003e\n\u003cli\u003eJaggery: 10 gm\u003c\/li\u003e\n\u003cli\u003eTamarind pulp: 1 tbsp thick pulp\u003c\/li\u003e\n\u003cli\u003eLemon: 1 tsp\u003c\/li\u003e\n\u003cli\u003eFresh chopped coriander: 1 sprig\u003c\/li\u003e\n\u003cli\u003eGhee: 3 tbsp\u003c\/li\u003e\n\u003cli\u003eTurmeric powder: ½ tsp\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCut the paneer into small cubes. Marinate with curd, red chilli powder, 1 tsp salt, turmeric and lemon juice. In a pan take 1 tbsp ghee and sear the paneer on all sides. Keep aside.\u003c\/li\u003e\n\u003cli\u003eIn the same pan, take 2 tbsp of ghee, allow it to heat, then add mustard seeds and curry leaves. Once the mustard seeds start crackling, add the chopped onion and cook till light golden brown.\u003c\/li\u003e\n\u003cli\u003eAdd the seared paneer and the ghee roast masala, add 15 ml of water and allow the masala to cook for 2–3 minutes. Add salt to taste.\u003c\/li\u003e\n\u003cli\u003eOnce the masala is cooked and the oil separates, add the tamarind and jaggery. Mix well — the jaggery balances the taste. Garnish with freshly chopped coriander. Serve hot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eNote: paneer can be substituted with chicken, mutton, potatoes, or vegetables.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a regular ghee roast masala?\u003c\/strong\u003e\u003cbr\u003eMost generic ghee roast masalas are heavy on red chilli powder and short on the supporting cast — Byadgi chilli, fenugreek, mustard, coriander. Real ghee roast needs all of them in the right ratios.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat and direct sunlight. No preservatives means freshness depends on storage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eYes. Ghee roast is one of the spiciest South Indian preparations — chilli-forward and meant to be eaten with cooling rice, dosa or roti. Not for first-time spice-eaters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e3–4 tbsp per 300g of paneer or 500g of meat. Adjust to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I make it without ghee?\u003c\/strong\u003e\u003cbr\u003eTechnically yes, but you'll lose the dish. The ghee is integral — the spices need fat to bloom and the dish takes its name from the ghee. Use a good ghee, generously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":44899836559535,"sku":null,"price":158.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":44899836592303,"sku":null,"price":237.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":44899836625071,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":44899836657839,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":44899836690607,"sku":null,"price":474.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":44899836723375,"sku":null,"price":632.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/products\/GheeRoast.jpg?v=1701428341"},{"product_id":"jeeravan-masala","title":"Indori Jeeravan — Authentic MP Sprinkler Masala, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that makes Indore's poha taste like Indore.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIndori-style. The finishing sprinkler. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eJeeravan is the masala you don't put IN the dish — you put it ON the dish. Sprinkle on poha at breakfast, dust over bhutte ka kees, dust on chaat, dust on pakoras when they come out of the oil. Indore runs on it.\u003c\/p\u003e\n\n\u003cp\u003eOur blend respects the Indori formula: cumin, red chilli, coriander, fennel, cloves, cinnamon, black peppercorn, dried mango (amchur), asafoetida. Tangy, warm, cumin-forward — exactly the finishing note Indore's street food and chai-time snacks are built around.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse ½ to 1 tsp sprinkled over hot poha, bhutte ka kees, fresh chaat, or pakoras. A little goes a long way — this is a finishing masala, not a base spice.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eIndori Jeeravan\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eIndore, Madhya Pradesh\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCumin seed, Red chilli, Coriander seed, Fennel seed, Cloves, Cinnamon, Black peppercorn, Dried mango, Asafoetida\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBhutte ka kees, Poha, Pakoras, Chaat\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/teekha-pani-puri-masala\"\u003eTeekha Pani Puri Masala\u003c\/a\u003e · \u003ca href=\"\/products\/bombay-pav-bhaji-masala\"\u003eBombay Pav Bhaji Masala\u003c\/a\u003e — for an Indori–Bombay street-food spread\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Quinoa with Indori Jeeravan (Serves 2)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhite quinoa, ¾ cup (100 g)\u003c\/li\u003e\n\u003cli\u003eGinger, 1.5\" or 10 g\u003c\/li\u003e\n\u003cli\u003eGarlic: 10–12 cloves\u003c\/li\u003e\n\u003cli\u003eMustard seeds, 1 tsp\u003c\/li\u003e\n\u003cli\u003eOnion, 1 large chopped\u003c\/li\u003e\n\u003cli\u003eBroccoli, 30 g\u003c\/li\u003e\n\u003cli\u003eZucchini, 20 g\u003c\/li\u003e\n\u003cli\u003eSweet corn, 20 g\u003c\/li\u003e\n\u003cli\u003eTomato paste, 150 ml\u003c\/li\u003e\n\u003cli\u003eCurry leaves, 1 sprig\u003c\/li\u003e\n\u003cli\u003eWhole jeera, 1.5 tsp\u003c\/li\u003e\n\u003cli\u003eFresh coriander, 2-3 sprigs\u003c\/li\u003e\n\u003cli\u003eJeeravan masala, 2 tsp\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBoil white quinoa (100 g) and keep aside.\u003c\/li\u003e\n\u003cli\u003eCut vegetables into small pieces. Use broccoli, zucchini, sweet corn, and onions for best taste — or any assorted vegetables.\u003c\/li\u003e\n\u003cli\u003eIn a pan, take 2 tbsp of oil, add jeera, mustard seeds, and curry leaves. Allow seeds to crackle, then add chopped garlic and ginger. Cook for a minute till the raw smell goes. Add onions, sauté till translucent, then add vegetables. Cook 4-5 minutes on low heat.\u003c\/li\u003e\n\u003cli\u003eAdd tomato paste and cook 5-7 minutes till oil starts to separate.\u003c\/li\u003e\n\u003cli\u003eAdd the boiled quinoa, stir for a minute till well combined.\u003c\/li\u003e\n\u003cli\u003eFinish with Jeeravan masala, check seasoning, garnish with chopped coriander.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a regular cumin powder or chaat masala?\u003c\/strong\u003e\u003cbr\u003eJeeravan is its own thing — cumin-forward but with cinnamon, cloves and fennel layered in for warmth, and dried mango for tang. It's not a chaat masala (less amchur-heavy) and not a cumin powder (more aromatic).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat and direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eMedium. Built more for tang and aroma than for heat — it adds character without burning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e½ to 1 tsp sprinkled on top of hot poha, bhutte ka kees, chaat, or pakoras. Less than you'd expect — the punch is in the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with it instead of just sprinkling?\u003c\/strong\u003e\u003cbr\u003eYou can, but you'll lose the brightness. Jeeravan is a finishing masala — heat and oil dull its top notes. Add at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 GMS \/ Pack of 2","offer_id":44899837968559,"sku":null,"price":158.0,"currency_code":"INR","in_stock":true},{"title":"100 GMS \/ Pack of 3","offer_id":44899838001327,"sku":null,"price":237.0,"currency_code":"INR","in_stock":true},{"title":"100 GMS \/ Pack of 4","offer_id":44899838034095,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 2","offer_id":44899838066863,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 3","offer_id":44899838099631,"sku":null,"price":474.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 4","offer_id":44899838132399,"sku":null,"price":632.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/products\/IndoreJeeravanpsd.jpg?v=1701428353"},{"product_id":"chettinad-masala","title":"Chettinad Masala — Tamil Nadu Spice Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe Chettinad masala that doesn't skip the kalpasi.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eChettinad-style. Hand-blended in small batches in the Chettinad tradition. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eChettinad cooking is bold, peppery, layered. It's what you make when you want a curry that hits in waves — first the chilli, then the black pepper, then the warm complexity of fennel and cinnamon, then the unmistakable earthy depth of kalpasi (stone flower) at the bottom. Mass-market \"Chettinad masala\" tends to flatten all of that into a generic chilli-heavy powder. Ours doesn't.\u003c\/p\u003e\n\n\u003cp\u003eOur blend is built around the spices Chettinad cooks actually use: dried red chilli, byadgi chilli, black peppercorn, coriander seed, fennel seed, cumin seed, star anise, cloves, green cardamom, cinnamon, bay leaf, fenugreek, poppy seed, marathi moggu (kapok buds), stone flower (kalpasi), and curry leaf. The kalpasi is the one most generic Chettinad blends skip because it's expensive, hard to source, and easy to leave out without a customer noticing. We don't skip it. It's why this tastes like Chettinad and not like generic curry powder.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 3 tbsp per 1.5 kg of meat (see the chicken Chettinad recipe below). Equally good with mutton, paneer, mushroom, and potatoes. Pairs naturally with steamed rice, paratha, or appam.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eChettinad Masala\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eChettinad — Tamil Nadu\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDried Red Chilli, Byadgi Chilli, Black Peppercorn, Coriander Seed, Fennel Seed, Cumin Seed, Star Anise, Cloves, Green Cardamom, Cinnamon, Bay Leaf, Fenugreek, Poppy Seed, Marathi Moggu (Kapok Buds), Stone Flower (Kalpasi), Curry Leaf\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eChicken, Mutton, Vegetables, Mushroom, Potatoes\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/sambar-masala-authentic-tamil-nadu-blend-no-fillers\"\u003eSambar Masala\u003c\/a\u003e · \u003ca href=\"\/products\/ghee-roast-masala\"\u003eGhee Roast Masala\u003c\/a\u003e · \u003ca href=\"\/products\/andhra-podi\"\u003eAndhra Podi\u003c\/a\u003e — to round out the South Indian table\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Chettinad Chicken (Serves 4)\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChicken curry cut 1.5 kg\u003c\/li\u003e\n\u003cli\u003eChopped onion 5 onions (250 grams)\u003c\/li\u003e\n\u003cli\u003eSaunf 2 tsp (5 gm)\u003c\/li\u003e\n\u003cli\u003eCinnamon 1 stick\u003c\/li\u003e\n\u003cli\u003eCardamom 7–9 cardamom\u003c\/li\u003e\n\u003cli\u003eCloves 5 no\u003c\/li\u003e\n\u003cli\u003eGinger garlic paste 40 gm\u003c\/li\u003e\n\u003cli\u003eTomato puree 350 gm\u003c\/li\u003e\n\u003cli\u003eRoasted coconut paste or coconut milk 300 gm\u003c\/li\u003e\n\u003cli\u003eChettinad Masala 3 tbsp\u003c\/li\u003e\n\u003cli\u003eChopped coriander leaves 4 sprigs (15 grams)\u003c\/li\u003e\n\u003cli\u003eRed chilli powder 1 tbsp\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat 2 tbsp of oil and add cinnamon, cardamom, cloves, fennel seeds, onion, curry leaves, and fry till onion becomes golden brown.\u003c\/li\u003e\n\u003cli\u003eAdd ginger garlic paste, tomato puree, coconut paste, and cook well. Note: you can also use coconut milk.\u003c\/li\u003e\n\u003cli\u003eAdd Chettinad Masala powder, red chilli powder, required water and cook till oil separates from the masala.\u003c\/li\u003e\n\u003cli\u003eNow add the chicken pieces, salt and cook well. Finish with chopped coriander leaves and fried curry leaves.\u003c\/li\u003e\n\u003cli\u003eServe hot with rice or paratha.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: chicken can also be substituted with mutton, mushroom, paneer, potato, or mixed vegetables.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo — and we'd rather be honest about it. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is kalpasi and why does it matter?\u003c\/strong\u003e\u003cbr\u003eKalpasi (also called stone flower or dagad phool) is a dried lichen with a deep, earthy, slightly smoky flavour. It's a signature ingredient in Chettinad cooking and one of the things that separates the regional tradition from generic South-Indian curry powders. Most mass-market \"Chettinad masalas\" skip it because it's expensive and hard to source. We don't.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a regular \"Chettinad masala\"?\u003c\/strong\u003e\u003cbr\u003eMost generic Chettinad blends skip kalpasi (stone flower) because it's expensive — but kalpasi is what makes Chettinad taste like Chettinad. We use it. The full ingredient list is on the back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store in an airtight jar away from heat and direct sunlight. No preservatives means freshness depends on storage. Open it, use it, refill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eYes. Chettinad is one of the spiciest regional cuisines in India — chilli-heavy with sharp black pepper. Our spice index is 5\/5. If you want aromatic without the heat, our Awadhi Biryani or Garam Masala will treat you better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003eAbout 3 tbsp per 1.5 kg of meat. Adjust to taste — some Chettinad cooks like it even bolder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for vegetable Chettinad?\u003c\/strong\u003e\u003cbr\u003eYes. Mushroom, potato, paneer, mixed vegetables — all work with the same proportions. Reduce the cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp style=\"margin-top:36px;font-style:italic;color:#666;text-align:center;border-top:1px solid #eee;padding-top:24px;\"\u003e\nA mother-daughter spice kitchen — every blend true to its region.\u003cbr\u003e\nHand-blended by Rama and Madhuri Saraf in Bhubaneswar.\n\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":44899836756143,"sku":null,"price":238.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":44899836788911,"sku":null,"price":357.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":44899836821679,"sku":null,"price":476.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":44899836854447,"sku":null,"price":476.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":44899836887215,"sku":null,"price":714.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":44899836919983,"sku":null,"price":952.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/products\/ChetinadMasala.png?v=1701428366"},{"product_id":"awadhi-biryani-masala","title":"Awadhi Biryani Masala — Lucknowi Blend, No Fillers","description":"\u003cdiv style=\"max-width:780px;margin:0 auto;font-family:inherit;line-height:1.55;color:#222;\"\u003e\n\n  \u003cp style=\"font-size:0.85em;letter-spacing:0.12em;text-transform:uppercase;color:#c13c23;margin:0 0 8px 0;\"\u003eFrom the kitchens of Lucknow\u003c\/p\u003e\n\n  \u003cp style=\"font-size:1.15em;line-height:1.5;color:#333;margin:0 0 18px 0;\"\u003e\n    Slow-cooked Awadhi biryanis are made or broken by their masala. Ours is hand-blended in small batches in the Lucknowi tradition — no fillers, no preservatives, just the spices the dish is supposed to have.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-size:0.95em;color:#555;margin:0 0 28px 0;border-top:1px solid #eee;border-bottom:1px solid #eee;padding:10px 0;\"\u003e\n    Small-batch  •  No fillers  •  No preservatives  •  Made in India  •  Free shipping over ₹500\n  \u003c\/p\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:32px 0 14px 0;\"\u003eMost \"biryani masalas\" don't taste like biryani.\u003c\/h2\u003e\n\n  \u003cp\u003eYou've been there. The packet promises a transformative biryani. What you get is something that tastes the same whether you used it in biryani, pulao, or chicken curry. That's because most mass-market biryani masalas are not really biryani masalas — they're a generic warm-spice blend with extra colour and a label.\u003c\/p\u003e\n\n  \u003cp\u003eA real Awadhi biryani is a slow, patient dish. Its masala has weight. The spices come in waves — the warmth of cinnamon and cloves, the lift of cardamom, the steady depth of black pepper, all carried by coriander, cumin, and the unmistakable floral note of rose petals. You can taste each one, and they don't fight.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight:600;font-size:1.1em;\"\u003eThat's what we built.\u003c\/p\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:36px 0 14px 0;\"\u003eReal Awadhi spices. The full list, not the front of the pack.\u003c\/h2\u003e\n\n  \u003cp\u003eAwadhi biryani masala is a regional formula. We didn't reinvent it. We sourced each spice from where it does its best work, kept the ratios traditional, and ground in small batches so the oils stay alive.\u003c\/p\u003e\n\n  \u003cp style=\"font-size:0.95em;color:#666;margin:14px 0 10px 0;\"\u003eThe front of the pack highlights the 7 majors. The back lists the full 14.\u003c\/p\u003e\n\n  \u003cp style=\"font-size:1.05em;background:#fff8f0;border-left:3px solid #c13c23;padding:14px 18px;margin:18px 0;\"\u003e\n    \u003cstrong\u003eMade of (back-of-pack, in order):\u003c\/strong\u003e Black cardamom, green cardamom, cloves, javitri (mace), cinnamon, shah jeera, black pepper, bay leaf, coriander, rose petals, cumin, kabab cheeni, turmeric, salt.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-style:italic;color:#666;margin:18px 0;\"\u003e\n    \"The robust flavour of the north, perfected in the generations of khaansamas.\" — from the back-of-pack.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight:600;margin-top:24px;\"\u003eNot in the bag:\u003c\/p\u003e\n  \u003cul style=\"list-style:none;padding-left:0;margin:0;\"\u003e\n    \u003cli style=\"padding:6px 0;\"\u003e✗   No fillers (no rice husk, no anti-caking agents, no bulking)\u003c\/li\u003e\n    \u003cli style=\"padding:6px 0;\"\u003e✗   No preservatives\u003c\/li\u003e\n    \u003cli style=\"padding:6px 0;\"\u003e✗   No artificial colour\u003c\/li\u003e\n    \u003cli style=\"padding:6px 0;\"\u003e✗   No MSG\u003c\/li\u003e\n    \u003cli style=\"padding:6px 0;\"\u003e✗   No \"and other spices\"\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp style=\"margin-top:18px;\"\u003eWhat's on the label is what's in the bag. That's the entire point.\u003c\/p\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:36px 0 14px 0;\"\u003eMade for biryani. Quietly excellent for everything else.\u003c\/h2\u003e\n\n  \u003cp\u003eAwadhi biryani masala is dish-specific by design — but that doesn't mean single-use.\u003c\/p\u003e\n\n  \u003cul style=\"padding-left:20px;\"\u003e\n    \u003cli style=\"margin-bottom:10px;\"\u003e\n\u003cstrong\u003eAwadhi dum biryani\u003c\/strong\u003e — 1.5 tsp per kg of meat. Marinate, layer, seal, dum. The masala will do the work.\u003c\/li\u003e\n    \u003cli style=\"margin-bottom:10px;\"\u003e\n\u003cstrong\u003ePulao\u003c\/strong\u003e — half tsp at the tempering stage transforms a basic pulao into something worth seconds.\u003c\/li\u003e\n    \u003cli style=\"margin-bottom:10px;\"\u003e\n\u003cstrong\u003eKorma\u003c\/strong\u003e — a pinch finishes a Mughlai-style korma the way a good cook would expect.\u003c\/li\u003e\n    \u003cli style=\"margin-bottom:10px;\"\u003e\n\u003cstrong\u003eSaffron rice or jeera rice\u003c\/strong\u003e — quarter tsp tossed in at the end. Surprising in the best way.\u003c\/li\u003e\n    \u003cli style=\"margin-bottom:10px;\"\u003e\n\u003cstrong\u003eGalouti kebab marinade\u003c\/strong\u003e — pairs with our Galouti Kebab Masala for a double-Awadhi feast.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:40px 0 18px 0;\"\u003eWe're not the cheapest masala in the aisle. Here's why.\u003c\/h2\u003e\n\n  \u003cdiv style=\"display:flex;flex-wrap:wrap;gap:24px;margin:18px 0 32px 0;\"\u003e\n\n    \u003cdiv style=\"flex:1 1 220px;background:#fafafa;padding:18px 20px;border-radius:6px;\"\u003e\n      \u003ch3 style=\"margin:0 0 10px 0;font-size:1.1em;\"\u003e1. Small batches, on purpose.\u003c\/h3\u003e\n      \u003cp style=\"margin:0;font-size:0.95em;color:#444;\"\u003eWe make masalas in lots small enough that each batch is hand-checked. That's why what you opened this month tastes like what you opened last month, not like a different brand altogether.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"flex:1 1 220px;background:#fafafa;padding:18px 20px;border-radius:6px;\"\u003e\n      \u003ch3 style=\"margin:0 0 10px 0;font-size:1.1em;\"\u003e2. True to its region.\u003c\/h3\u003e\n      \u003cp style=\"margin:0;font-size:0.95em;color:#444;\"\u003eWe don't make a single \"biryani masala\" and tell you it works for every biryani. Awadhi, Hyderabadi, Kolkata — each one is its own blend with its own ratios. This one is Awadhi. Specifically.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"flex:1 1 220px;background:#fafafa;padding:18px 20px;border-radius:6px;\"\u003e\n      \u003ch3 style=\"margin:0 0 10px 0;font-size:1.1em;\"\u003e3. Transparent ingredients.\u003c\/h3\u003e\n      \u003cp style=\"margin:0;font-size:0.95em;color:#444;\"\u003eRead the panel. Then read it again. There is nothing on it that shouldn't be there, and nothing missing that should.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:40px 0 18px 0;\"\u003eFrequently asked\u003c\/h2\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eIs this organic?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eNo. We're transparent about this. The ingredients are premium-grade and we don't use fillers, preservatives, artificial colours, or MSG — but Spiced Right is not certified organic. If certified-organic is a hard requirement for you, this isn't the right blend.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eWhy does the back of the pack list 14 ingredients but the front only shows 7?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eThe front of the pack highlights the 7 major spices — what you'd taste first. The back-of-pack panel is the full legal ingredient list with all 14. Both are accurate; the front is a summary, the back is the whole truth.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eHow is this different from regular \"biryani masala\"?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eRegular biryani masala is usually a generic warm-spice blend that's marketed for biryani but works the same way in any meat curry. Awadhi-style biryani masala is region-specific — built around the spices used in Lucknowi cooking, with ratios that respect the slow-cooked dum technique. Different intent, different result.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eHow long does the masala stay fresh?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eBest within 6 months of opening. Store in an airtight jar away from heat and direct sunlight. Because we don't add preservatives, freshness depends on storage. A small-batch masala loses its edge after a year, even sealed — open it, use it, refill.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eIs this spicy?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eIt's complex more than it is hot. Awadhi cooking leans aromatic and layered, not chilli-forward. If you want heat, our Kolhapuri or Andhra Podi blends will treat you better.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eHow much do I use?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eAbout 1 to 1.5 tsp per kg of marinated meat for biryani. A little goes further than you'd expect — start small, then add.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eDoes it work for vegetable biryani?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eYes. Use the same proportions. The masala is meat-friendly but not meat-dependent.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eDo you ship outside India?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eNot currently. We ship within India only.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"border-bottom:1px solid #eee;padding:14px 0;\"\u003e\n    \u003csummary style=\"font-weight:600;cursor:pointer;list-style:none;\"\u003eBulk \/ restaurant orders?\u003c\/summary\u003e\n    \u003cp style=\"margin:10px 0 0 0;color:#444;\"\u003eYes — HORECA and white-label partners get volume discounts (5–40% depending on order size). \u003ca href=\"mailto:care@spicedright.co\"\u003eTalk to our team\u003c\/a\u003e.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\n  \u003ch2 style=\"font-size:1.5em;margin:40px 0 14px 0;\"\u003eCooks well with the rest of Awadh.\u003c\/h2\u003e\n\n  \u003cp style=\"margin:0 0 14px 0;\"\u003e\n    \u003cstrong\u003eThe Awadhi Duo —\u003c\/strong\u003e add \u003ca href=\"\/products\/lucknowi-galauti-kebab\"\u003eGalouti Kebab Masala\u003c\/a\u003e to the cart alongside Awadhi Biryani 200g and you'll cross the ₹500 free-shipping threshold automatically.\n  \u003c\/p\u003e\n\n  \u003cp\u003eOr browse the full \u003ca href=\"\/collections\/regional-blends\"\u003eregional masala collection\u003c\/a\u003e — 11 regional blends across 5 zones of India, hand-blended in our kitchen.\u003c\/p\u003e\n\n\n  \u003cp style=\"margin-top:36px;font-style:italic;color:#666;text-align:center;border-top:1px solid #eee;padding-top:24px;\"\u003e\n    A mother-daughter spice kitchen — every blend true to its region.\u003cbr\u003e\n    Hand-blended by Rama and Madhuri Saraf in Bhubaneswar.\n  \u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"Spiced Right","offers":[{"title":"100 GMS \/ Pack of 2","offer_id":44899838263471,"sku":null,"price":478.0,"currency_code":"INR","in_stock":true},{"title":"100 GMS \/ Pack of 3","offer_id":44899838296239,"sku":null,"price":717.0,"currency_code":"INR","in_stock":true},{"title":"100 GMS \/ Pack of 4","offer_id":44899838329007,"sku":null,"price":956.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 2","offer_id":44899838361775,"sku":null,"price":936.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 3","offer_id":44899838394543,"sku":null,"price":1434.0,"currency_code":"INR","in_stock":true},{"title":"200 GMS \/ Pack of 4","offer_id":44899838427311,"sku":null,"price":1912.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/custom_resized_ce37ffac-593e-44d0-942e-765c878b526e.jpg?v=1701428448"},{"product_id":"sambar-masala-authentic-tamil-nadu-blend-no-fillers","title":"Sambar Masala — Authentic Tamil Nadu Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that turns toor dal into Sunday lunch.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSouth Indian household staple. Hand-blended, small-batch, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eSambar isn't a curry — it's a daily ritual. The right sambar masala is the difference between a dal that tastes good and one that tastes like home. Most packaged versions skip the urad dal and chana dal that give sambar its body, or they bulk it out with rice flour.\u003c\/p\u003e\n\n\u003cp\u003eOurs follows the traditional Tamil Nadu formula: red chilli, cumin, urad dal, coriander seed, black pepper, asafoetida, turmeric, chana dal. The dals are part of the recipe, not filler — they roast into the masala to give sambar its texture and depth.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no preservatives, no artificial colour, no MSG, no rice-flour bulking, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 3 tbsp for a sambar serving 4. Pairs with the obvious — idli, dosa, vada, plain steamed rice — and the less obvious: drizzled over puli kuzhambu, used as a tempering for vegetables, or stirred into rasam for a richer base.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo preservatives · No artificial colour · No MSG · No rice-flour bulking · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eSambar Masala\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eTamil Nadu\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRed Chilli, Cumin, Urad Dal, Coriander Seed, Black Pepper, Asafoetida, Turmeric, Chana Dal\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eSona Masoori, Pooni, and other short-grained rice\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/andhra-podi\"\u003eAndhra Podi\u003c\/a\u003e · \u003ca href=\"\/products\/chettinad-masala\"\u003eChettinad Masala\u003c\/a\u003e — for a full South Indian table\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Sambar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup toor dal\u003c\/li\u003e\n\u003cli\u003e300 grams assorted vegetables\u003c\/li\u003e\n\u003cli\u003e3 tbsp Spiced Right Sambar Masala\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp turmeric\u003c\/li\u003e\n\u003cli\u003e4 tbsp tamarind soaked in water\u003c\/li\u003e\n\u003cli\u003e1 large onion chopped\u003c\/li\u003e\n\u003cli\u003e3 large tomatoes chopped\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePressure cook the toor dal in 3 cups of water with the assorted vegetables and turmeric. Once cooked, add tamarind soaked in water, Spiced Right Sambar Masala, and salt.\u003c\/li\u003e\n\u003cli\u003eIn 1 tbsp oil, sauté tomatoes and onions and then mix well with the sambar.\u003c\/li\u003e\n\u003cli\u003eTo make the tempering, heat oil and add mustard seeds, curry leaves, and dried red chilli. Pour over the sambar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYour sambar is now ready. Serve hot.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, no rice-flour bulking, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are there dals in the masala?\u003c\/strong\u003e\u003cbr\u003eBecause traditional sambar masala includes urad dal and chana dal — they're roasted before grinding to give sambar its body and nutty depth. Removing them would make this powder, not sambar masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 5 months of opening (the dals shorten shelf life slightly compared to pure masalas). Store airtight, away from heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eMedium-hot. Sambar varies by household — start with 2 tbsp, add a third if you want it bolder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e3 tbsp for a sambar serving 4. For a smaller batch, scale down proportionally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for vegetable sambar (drumstick, radish, pumpkin)?\u003c\/strong\u003e\u003cbr\u003eYes. Same proportions, regardless of the vegetable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":44899838656687,"sku":null,"price":138.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":44899838689455,"sku":null,"price":207.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":44899838722223,"sku":null,"price":276.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":44899838754991,"sku":null,"price":276.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":44899838787759,"sku":null,"price":414.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":44899838820527,"sku":null,"price":552.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/SambarMasala_4ad4c3ff-5f29-4ef0-ae23-fee2556119c7.jpg?v=1701428533"},{"product_id":"kolhapuri-masala","title":"Kohlapuri Masala — Maharashtra Spice Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that turns up the heat without losing the dish.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eKohlapuri-style. Fiery, earthy, layered. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eKohlapuri cooking comes from Maharashtra's old royal kitchens — bold and unapologetically hot, but never one-dimensional. Done right, it builds in waves: first the chilli, then the warmth of cinnamon and cardamom, then the depth of toasted coconut and sesame holding everything together.\u003c\/p\u003e\n\n\u003cp\u003eOur blend follows the traditional formula: red chilli, coriander, sesame, cumin, mace, cinnamon, ginger, cardamom, cloves, bay leaf, dry coconut, garlic, poppy seeds, black pepper, asafoetida, turmeric, fenugreek, and salt. Eighteen ingredients in deliberate ratio — not a chilli powder dressed up with a name.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 2 tbsp for a 4-person vegetable Kohlapuri (recipe below). Same proportions for paneer, mushroom, chicken, or mutton. Pairs traditionally with bhakri, jowar roti, or steamed rice — anything with body to balance the heat.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eKohlapuri Masala\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eKohlapur, Maharashtra\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRed chilli, Coriander, Sesame, Cumin seed, Mace, Cinnamon, Ginger, Cardamom, Cloves, Bay leaf, Dry coconut, Garlic, Poppy seeds, Black pepper, Asafoetida, Turmeric, Fenugreek seed, Salt\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRice, Pav, Bhakri\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/bombay-pav-bhaji-masala\"\u003eBombay Pav Bhaji Masala\u003c\/a\u003e · \u003ca href=\"\/products\/xacuti-masala\"\u003eXacuti Masala\u003c\/a\u003e — to round out a Western-Indian table\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Vegetable Kohlapuri (Serves 4)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/4 cup peas\u003c\/li\u003e\n\u003cli\u003e3½ cup assorted vegetables along with 1 onion, diced into medium pieces\u003c\/li\u003e\n\u003cli\u003e100 grams paneer\u003c\/li\u003e\n\u003cli\u003e1 onion finely diced\u003c\/li\u003e\n\u003cli\u003e3 tomatoes roughly chopped\u003c\/li\u003e\n\u003cli\u003e1 bunch coriander finely chopped\u003c\/li\u003e\n\u003cli\u003e5 tbsp oil\u003c\/li\u003e\n\u003cli\u003e1 tsp cumin seed\u003c\/li\u003e\n\u003cli\u003e1 pinch asafoetida\u003c\/li\u003e\n\u003cli\u003e1 tsp turmeric\u003c\/li\u003e\n\u003cli\u003e1 tbsp kasuri methi\u003c\/li\u003e\n\u003cli\u003e1 tsp degi mirch\u003c\/li\u003e\n\u003cli\u003e2 tbsp Spiced Right Kohlapuri Masala\u003c\/li\u003e\n\u003cli\u003e3 cups of water\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd 2 tbsp of oil to the wok and add asafoetida and cumin seed. Once the seeds start crackling, add peas, paneer and 3½ cup of vegetables. Sauté till crunchy. Set aside.\u003c\/li\u003e\n\u003cli\u003eAdd 3 tbsp of oil to the wok and the finely diced onion. Once translucent, add the tomatoes and turmeric. Cook till tender.\u003c\/li\u003e\n\u003cli\u003eNow add all the vegetables, degi mirch, salt and Spiced Right Kohlapuri Masala. Cook for another 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd 3 cups of water. Once the vegetables are fully cooked, add kasuri methi.\u003c\/li\u003e\n\u003cli\u003eGarnish with finely chopped coriander.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a regular Kohlapuri masala?\u003c\/strong\u003e\u003cbr\u003eMost generic blends hit hard on chilli and stop there. Real Kohlapuri masala has 18 ingredients — sesame, dry coconut and poppy seeds give the dish its body and toasted depth. We use them all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat and direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eYes. Among the spiciest blends in our catalog. Eat with cooling rice, dahi, or a thick raita on the side.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e2 tbsp for a 4-person dish. Increase to 3 if you want it bolder. Reduce to 1 tbsp if you're easing into it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for chicken or mutton Kohlapuri?\u003c\/strong\u003e\u003cbr\u003eYes. Same proportions. Marinate the meat in the masala plus dahi for 30 minutes before cooking for the best result.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":44930222096559,"sku":null,"price":278.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":44930222129327,"sku":null,"price":417.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":44930222162095,"sku":null,"price":556.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":44930222227631,"sku":null,"price":556.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":44930222260399,"sku":null,"price":834.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":44930222293167,"sku":null,"price":1112.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/1_6f08e0f3-3522-42ec-98b2-caf9d6fd6a04.jpg?v=1740632274"},{"product_id":"xacuti-masala","title":"Xacuti Masala — Authentic Goan Spice Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe Goan masala built around toasted coconut and patience.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eXacuti-style. Konkan roots, Portuguese influence, real flavour. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eXacuti is what happens when Goan kitchens take Portuguese curry tradition and fold in everything Konkan — toasted coconut, star anise, stone flower, fennel, a generous hand with the chilli. It's a slow dish that rewards anyone who actually roasts the coconut and grinds the paste from scratch. Our masala does the second part for you.\u003c\/p\u003e\n\n\u003cp\u003eThe blend is built around the spices Goan cooks reach for: red chilli, coriander, fennel, clove, black pepper, cinnamon, black cardamom, stone flower, mace, bay leaf, fenugreek, turmeric, cumin, khus khus, degi mirch, and star anise. Sixteen ingredients, no shortcuts.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 3 tbsp per ½ kg of chicken (full recipe below). Equally good with prawns, mutton, or jackfruit. Pairs traditionally with steamed rice or poi (Goan bread).\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eXacuti Masala\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eGoa\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRed chilli, Coriander, Fennel, Clove, Black pepper, Cinnamon, Black cardamom, Stone flower, Mace, Bay leaf, Fenugreek seed, Turmeric, Cumin, Khus Khus, Degi mirch, Star anise\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRice, Poi (Goan bread)\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/kohlapuri-masalakohlapuri-masala-copy\"\u003eKohlapuri Masala\u003c\/a\u003e · \u003ca href=\"\/products\/ghee-roast-masala\"\u003eGhee Roast Masala\u003c\/a\u003e — for a coastal-Western spread\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Chicken Xacuti\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor Marination\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ kg chicken (cut into small pieces)\u003c\/li\u003e\n\u003cli\u003e2½ tbsp ginger garlic paste\u003c\/li\u003e\n\u003cli\u003e½ tsp turmeric powder\u003c\/li\u003e\n\u003cli\u003eJuice of ½ lemon\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor Cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp vegetable oil\u003c\/li\u003e\n\u003cli\u003e2 cups onions (finely chopped)\u003c\/li\u003e\n\u003cli\u003e1 cup tomatoes (finely diced)\u003c\/li\u003e\n\u003cli\u003e1½ cups water\u003c\/li\u003e\n\u003cli\u003e1 cup grated coconut\u003c\/li\u003e\n\u003cli\u003e1 cup thick coconut milk\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e3 tbsp Spiced Right Xacuti Masala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate the chicken.\u003c\/strong\u003e Combine chicken with ginger garlic paste, turmeric, lemon juice, and salt. Mix and set aside for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast coconut and onion.\u003c\/strong\u003e Heat a pan and dry roast the grated coconut until golden brown. Remove and set aside. In the same pan, dry roast onions until golden brown.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the masala paste.\u003c\/strong\u003e Blend the roasted coconut, onions, and Spiced Right Xacuti Masala into a smooth paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook the base.\u003c\/strong\u003e Heat oil in a deep pan. Add chopped onions and sauté until golden brown. Add tomatoes and cook until soft and oil starts separating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook the chicken.\u003c\/strong\u003e Add the marinated chicken and sauté with the onion-tomato base. Pour in 1 cup water, cover, and cook on medium heat for 10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinal cooking.\u003c\/strong\u003e Add the prepared masala paste and mix well. Pour in the coconut milk and stir gently. Let it cook for 4–5 minutes until it comes to a boil. Add bay leaves and simmer briefly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServe hot\u003c\/strong\u003e with rice or poi.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from a regular Goan curry masala?\u003c\/strong\u003e\u003cbr\u003eXacuti is a specific Goan preparation, not a generic Goan curry powder. Star anise, stone flower, and khus khus are essential to it — most generic blends skip them. We use all three.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat and direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eYes — but the toasted coconut paste cools the dish into a complex, layered heat rather than a sharp burn. Coconut milk completes the cooling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e3 tbsp per ½ kg of chicken. Same for prawns or mutton.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for vegetarian xacuti?\u003c\/strong\u003e\u003cbr\u003eYes. Substitute chicken with raw jackfruit or mushroom — both take the masala beautifully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":45826062614703,"sku":null,"price":398.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":45826062647471,"sku":null,"price":597.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":45826062680239,"sku":null,"price":796.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":45826062713007,"sku":null,"price":796.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":45826062745775,"sku":null,"price":1194.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":45826062778543,"sku":null,"price":1592.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/WhatsApp_Image_2025-08-28_at_23.50.31.jpg?v=1756439194"},{"product_id":"sindhi-kadi","title":"Sindhi Kadi Masala — Authentic Sindhi Curry Base, No Preservatives","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that turns besan and tamarind into Sindhi comfort food.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSindhi household tradition. Hearty, sour, layered. No preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eSindhi kadi is one of those dishes that's almost a religion in Sindhi homes — a thick, sour, spiced curry built around chickpea flour (besan) and tamarind, loaded with vegetables. The masala is what makes it Sindhi rather than just spiced kadhi.\u003c\/p\u003e\n\n\u003cp\u003eOurs follows the traditional formula: cumin, fenugreek, curry leaves, bengal gram (besan), neutral oil, turmeric, asafoetida, red chilli, degi mirch, tamarind, jaggery, sugar, and iodised salt. The besan is part of the recipe — it's what thickens the kadhi. The jaggery and tamarind balance each other. The curry leaves and asafoetida do the aromatic work.\u003c\/p\u003e\n\n\u003cp\u003eWhat you'll never find: preservatives, artificial colour, MSG, or \"and other spices\" hiding the real ones. Honest panel.\u003c\/p\u003e\n\n\u003cp\u003eMix 100g of masala with 200ml of water as a paste, then add to your prepared base (full recipe below). Pairs traditionally with steamed rice and crispy papad — Sunday-lunch comfort food.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo preservatives · No artificial colour · No MSG · No bulking agents · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eSindhi Kadi\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eSindh\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eCumin, Fenugreek seed, Curry leaves, Bengal gram, Neutral oil, Turmeric, Asafoetida, Red chilli, Degi mirch, Tamarind, Jaggery, Sugar, Iodised salt\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRice, Chapati, Papad\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/purani-dilli-chole-masala\"\u003ePurani Dilli Chole Masala\u003c\/a\u003e · \u003ca href=\"\/products\/awadhi-biryani-masala\"\u003eAwadhi Biryani Masala\u003c\/a\u003e — for a North Indian comfort spread\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Sindhi Kadi (Serves 4)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGinger 2 tsp\u003c\/li\u003e\n\u003cli\u003eGreen chilli, slit, 2 nos\u003c\/li\u003e\n\u003cli\u003ePotatoes 3 nos, cut into chunks\u003c\/li\u003e\n\u003cli\u003eSmall brinjal 4 nos\u003c\/li\u003e\n\u003cli\u003eLady finger 10 nos, top \u0026amp; tail, slit lengthwise\u003c\/li\u003e\n\u003cli\u003eCluster beans ½ cup\u003c\/li\u003e\n\u003cli\u003eCauliflower ½ cup\u003c\/li\u003e\n\u003cli\u003eNeutral oil 3 tbsp\u003c\/li\u003e\n\u003cli\u003eWater 900 ml\u003c\/li\u003e\n\u003cli\u003eTomato puree from 2 tomatoes\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eAdd 200 ml of water to 100 g of Sindhi Kadi masala and set aside as a paste.\u003c\/li\u003e\n\u003cli\u003eAdd a tbsp of oil to a frying pan over medium heat. Shallow fry lady finger and brinjal. Set aside.\u003c\/li\u003e\n\u003cli\u003eHeat oil in a heavy-bottom saucepan over medium heat. Add green chillies and ginger, fry for a minute. Add tomato puree and cook for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn the heat low and add the Sindhi Kadi paste. Stir continuously to prevent lumps. Add 500 ml of water a little at a time and mix well.\u003c\/li\u003e\n\u003cli\u003eOnce the kadhi comes to a boil, add cauliflower, cluster beans, and potatoes. Cover and cook for 10-12 minutes over medium-low flame.\u003c\/li\u003e\n\u003cli\u003eAdd another 200 ml of water to thin out the kadhi. Simmer for 5 minutes on low heat. Stir halfway through.\u003c\/li\u003e\n\u003cli\u003eAdd lady finger, brinjal, and boiled potatoes. Simmer for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eGarnish with fresh coriander. Serve warm with rice and papad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there besan, oil, sugar, and tamarind in a \"spice\" mix?\u003c\/strong\u003e\u003cbr\u003eBecause Sindhi kadi masala isn't really a spice mix — it's a complete curry-base. Besan thickens, oil binds, jaggery and sugar balance the tamarind sourness. Take any of these out and it's not Sindhi kadi anymore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 4 months of opening (the besan and oil shorten shelf life vs. pure masalas). Store airtight, away from heat and moisture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eMedium. Sindhi kadi balances heat with sourness — not chilli-forward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e100 g of masala mixed with 200 ml water as a paste, for a 4-person batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work for non-vegetarian kadi?\u003c\/strong\u003e\u003cbr\u003eTraditional Sindhi kadi is vegetarian. Some households add fritters or boiled eggs at the end — both work with the masala unchanged.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":45875805323439,"sku":null,"price":318.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":45875805356207,"sku":null,"price":477.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":45875805388975,"sku":null,"price":636.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":45875805421743,"sku":null,"price":636.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":45875805454511,"sku":null,"price":954.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":45875805487279,"sku":null,"price":1272.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/WhatsAppImage2025-08-28at23.49.06_1.jpg?v=1757662865"},{"product_id":"andhra-podi","title":"Andhra Podi — Authentic Idli Podi, No Preservatives","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe podi that makes idli a meal, not a side.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIdli's best friend. Hand-roasted, small-batch, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAndhra podi is not a masala — it's a complete condiment. Roasted dals do the body, curry leaves and peanut and sesame do the flavour, just enough red chilli for bite without burning. Tamarind for the sour edge, jaggery for balance, asafoetida for depth. Mixed with hot ghee on a steaming idli, it tastes like an Andhra morning.\u003c\/p\u003e\n\n\u003cp\u003eReal podi is a proper recipe, not a powder you sprinkle. Pigeon peas, green gram, bengal gram — those are the body, slow-roasted to bring out the nuttiness. Cumin, black pepper, red chilli, curry leaves, peanuts, sesame, coconut, garlic — those are the flavour. Tamarind and jaggery balance the heat. Salt is in the recipe because podi without salt isn't podi.\u003c\/p\u003e\n\n\u003cp\u003eWhat you'll never find in this bag: preservatives, artificial colour, MSG, or \"and other spices\" hiding the real ones. Honest panel, honest podi.\u003c\/p\u003e\n\n\u003cp\u003eMix 2–3 tbsp with hot ghee or sesame oil and slather on hot idlis (recipe below). Equally good with dosa, plain rice, curd rice, or even drizzled over scrambled eggs.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo preservatives · No artificial colour · No MSG · No bulking agents · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eAndhra Podi\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eAndhra Pradesh\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePigeon peas, Green gram, Bengal gram, Oil, Cumin, Black pepper, Red Chilli, Curry leaves, Iodised Salt, Tamarind, Jaggery, Asafoetida, Peanut, Sesame, Coconut, Garlic\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIdli, Dosa, Rice, Curd Rice, Roasted Potatoes\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #f0d4a0; background:#fff8ec; padding:12px 16px; border-radius:6px; margin:18px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:14px; margin-bottom:4px;\"\u003eAllergen info\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.6;\"\u003eContains peanut, sesame, and coconut. Not suitable for guests with tree-nut or peanut allergies.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/sambar-masala-authentic-tamil-nadu-blend-no-fillers\"\u003eSambar Masala\u003c\/a\u003e · \u003ca href=\"\/products\/chettinad-masala\"\u003eChettinad Masala\u003c\/a\u003e — for a complete South Indian table\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Idli with Andhra Podi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup whole urad dal\u003c\/li\u003e\n\u003cli\u003e2 cups idli rava\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp fenugreek seeds\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003cli\u003eWater (cold water recommended for blending)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWash the urad dal and methi seeds together. Soak in enough water for 4–5 hours. Wash the idli rava separately and soak for 1–2 hours.\u003c\/li\u003e\n\u003cli\u003eDrain the soaked urad dal and grind it in a mixer with a little cold water until it becomes a light, fluffy, smooth batter.\u003c\/li\u003e\n\u003cli\u003eSqueeze the water out of the soaked idli rava and add it to the urad dal batter. Mix thoroughly with your hand for 2 minutes (this aids fermentation). Add salt, cover, and let it ferment for 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eGrease the idli plates, fill with the batter, and steam for 8–10 minutes.\u003c\/li\u003e\n\u003cli\u003eTake 2–3 tablespoons of Spiced Right Andhra Podi in a small bowl.\u003c\/li\u003e\n\u003cli\u003eAdd 1–2 tablespoons of molten ghee or sesame oil to make a thick, spreadable paste.\u003c\/li\u003e\n\u003cli\u003eWhile the idlis are hot, take them out of the steamer and generously coat them with the podi-ghee mixture and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is there salt and oil in a \"spice\" mix?\u003c\/strong\u003e\u003cbr\u003eBecause podi isn't really a spice mix — it's a traditional South Indian condiment with roasted dals, salt, and a little oil. That's the recipe. Take the salt or oil out and it's not podi anymore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the podi stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 4 months of opening (slightly less than masalas — the dals and oil shorten shelf life). Store airtight, away from heat and moisture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eMedium. Andhra cooking has a reputation for fiery, but podi sits at about 3\/5 — flavorful and with bite, not overwhelming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use it?\u003c\/strong\u003e\u003cbr\u003e2–3 tbsp mixed with hot ghee or sesame oil, then spread on idli, dosa, or rice. Or sprinkle dry over rice with a little ghee. Surprisingly good on curd rice, roasted potatoes, and scrambled eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it have allergens?\u003c\/strong\u003e\u003cbr\u003eYes — peanut, sesame, and coconut are on the panel and are central to the recipe. If you have a peanut, sesame, or coconut allergy, this is not the blend for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp style=\"margin-top:36px;font-style:italic;color:#666;text-align:center;border-top:1px solid #eee;padding-top:24px;\"\u003e\nA mother-daughter spice kitchen — every blend true to its region.\u003cbr\u003e\nHand-blended by Rama and Madhuri Saraf in Bhubaneswar.\n\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":46497270137007,"sku":null,"price":158.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":46497270169775,"sku":null,"price":237.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":46497270202543,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":46497270235311,"sku":null,"price":316.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":46497270268079,"sku":null,"price":474.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":46497270300847,"sku":null,"price":632.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/A.jpg?v=1768755363"},{"product_id":"lucknowi-galauti-kebab","title":"Lucknowi Galauti Kebab Masala — Royal Awadhi Blend, No Fillers","description":"\u003ch3 style=\"margin-top:0;\"\u003eThe masala that softens meat into nawab-court kebab.\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLucknowi-style. 22 ingredients, royal Awadhi tradition. No fillers, no preservatives.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGalauti kebab was invented for a toothless nawab who still wanted his kebab. The masala had to do all the work — soften the meat, layer the flavour, hold its complexity through the slow cook. It's still the most demanding masala in the Awadhi kitchen.\u003c\/p\u003e\n\n\u003cp\u003eOur blend respects every one of those 22 ingredients: khus khus, coconut, red chilli, coriander, garlic, onion, nutmeg, turmeric, shah jeera, green cardamom, black cardamom, clove, mace, black pepper, star anise, stone flower, fennel, bay leaf, asafoetida, iodised salt, cinnamon, rose petals. The rose petals and stone flower are what make this royal cuisine, not just spiced meat.\u003c\/p\u003e\n\n\u003cp\u003eNothing else hides in the bag — no fillers, no preservatives, no artificial colour, no MSG, no \"and other spices.\" The ingredient panel on the back is the whole list.\u003c\/p\u003e\n\n\u003cp\u003eUse 4 tbsp per 500g of mutton keema (full recipe below). Equally good with chicken keema. Pairs traditionally with Awadhi biryani for a complete nawabi spread.\u003c\/p\u003e\n\n\u003cdiv style=\"border:1px solid #e0d8c4; background:#faf7ef; padding:16px 20px; border-radius:8px; margin:24px 0;\"\u003e\n  \u003cstrong style=\"display:block; font-size:15px; margin-bottom:8px;\"\u003eWhat's not in this bag\u003c\/strong\u003e\n  \u003cspan style=\"font-size:14px; line-height:1.7;\"\u003eNo fillers · No preservatives · No artificial colour · No MSG · No \"and other spices\"\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ctable width=\"100%\" style=\"width: 100%; text-align: center;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003ePRODUCT\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e\u003cstrong\u003eSPICE INDEX\u003c\/strong\u003e\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cp\u003eLucknowi Galauti Kebab\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003eLucknow, Uttar Pradesh\u003c\/p\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cp\u003e•••••\u003c\/p\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eMADE OF\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eKhus khus, Coconut, Red chilli, Coriander, Garlic, Onion, Nutmeg, Turmeric, Shah Jeera, Green cardamom, Black cardamom, Clove, Mace, Black pepper, Star anise, Stone flower, Fennel, Bay leaf, Asafoetida, Iodised salt, Cinnamon, Rose petals\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBEST WITH\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eOnions, Green Chutney, Sheermal, Paratha\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePAIRS WITH OUR:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"\/products\/awadhi-biryani-masala\"\u003eAwadhi Biryani Masala\u003c\/a\u003e · \u003ca href=\"\/products\/purani-dilli-chole-masala\"\u003ePurani Dilli Chole Masala\u003c\/a\u003e — for a complete Awadhi-Mughal spread\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eRECIPE — Lucknowi Galauti Kebab\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA handful of mint leaves\u003c\/li\u003e\n\u003cli\u003e5 to 6 green chillies\u003c\/li\u003e\n\u003cli\u003e1 ginger\u003c\/li\u003e\n\u003cli\u003e8 to 10 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e1 cup of fried onion\u003c\/li\u003e\n\u003cli\u003e2 to 3 tbsp grated raw papaya\u003c\/li\u003e\n\u003cli\u003e500g mutton keema\u003c\/li\u003e\n\u003cli\u003e4 tbsp Spiced Right Lucknowi Galauti Masala\u003c\/li\u003e\n\u003cli\u003eOil (for cooking)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the kebab mixture.\u003c\/strong\u003e Grind mint, green chillies, ginger, garlic, fried onion, and grated raw papaya in a food processor to a coarse mixture. Add mutton keema and blend again until smooth and paste-like.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the dough.\u003c\/strong\u003e Transfer to a large mixing bowl. Add Spiced Right Lucknowi Galauti Masala and knead well to form a soft kebab dough.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape the kebabs.\u003c\/strong\u003e Divide into 8–10 equal portions. Shape each into round, flat discs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook the kebabs.\u003c\/strong\u003e Preheat a pan and lightly grease with oil. Place kebabs on the pan and drizzle a few drops of oil over them. Pan-fry on both sides until lightly crisp and cooked through.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServe hot with onions, green chutney, sheermal, or paratha.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top:32px;\"\u003eCommon questions\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs this organic?\u003c\/strong\u003e\u003cbr\u003eNo. Premium-grade ingredients, no fillers, no preservatives, no artificial colour, no MSG, but Spiced Right is not certified organic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e22 ingredients seems like a lot. Why?\u003c\/strong\u003e\u003cbr\u003eBecause galauti kebab earned its name in royal Awadhi kitchens, where complexity was the point. Each ingredient serves a role — rose petals and stone flower for floral depth, multiple cardamoms for layered warmth, raw papaya enzymes (added in cooking) to soften the meat. We didn't simplify it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the masala stay fresh?\u003c\/strong\u003e\u003cbr\u003eBest within 6 months of opening. Store airtight, away from heat and direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this spicy?\u003c\/strong\u003e\u003cbr\u003eYes — but the floral and aromatic ingredients balance the heat. Less chilli-aggressive than Kohlapuri or Ghee Roast; more layered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I use?\u003c\/strong\u003e\u003cbr\u003e4 tbsp per 500g of mutton or chicken keema. Adjust by 1 tbsp up or down to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it work with vegetable kebabs (rajma, kathal)?\u003c\/strong\u003e\u003cbr\u003eYes. Use the same proportions; the flavour profile carries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBulk \/ restaurant orders?\u003c\/strong\u003e\u003cbr\u003eYes — HORECA buyers get 5–20% volume discounts (Net 30 with credit approval). White-label partners get 10–40% discounts at 15kg MOQ. Email \u003ca href=\"mailto:care@spicedright.co\"\u003ecare@spicedright.co\u003c\/a\u003e.\u003c\/p\u003e","brand":"Spiced Right","offers":[{"title":"100 Gms \/ Pack of 2","offer_id":46797195575471,"sku":null,"price":390.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 3","offer_id":46797195608239,"sku":null,"price":585.0,"currency_code":"INR","in_stock":true},{"title":"100 Gms \/ Pack of 4","offer_id":46797195641007,"sku":null,"price":780.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 2","offer_id":46797195673775,"sku":null,"price":780.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 3","offer_id":46797195706543,"sku":null,"price":1170.0,"currency_code":"INR","in_stock":true},{"title":"200 Gms \/ Pack of 4","offer_id":46797195739311,"sku":null,"price":1560.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0580\/2691\/8063\/files\/lucknowi.jpg?v=1777042619"}],"url":"https:\/\/spicedright.co\/collections\/regional-blends.oembed","provider":"Spiced Right","version":"1.0","type":"link"}