Dilli–Agra–Bombay Kitchen

Three cities, three blends, one box. Chole the way Old Delhi makes it, pav bhaji off a Bombay tava, and the chaat masala that Agra sprinkles over everything.

What's in the box

• Purani Dilli Chole Masala (Old Delhi): dark, tangy chole for bhature, kulche or jeera rice.
• Bombay Pav Bhaji Masala (Bombay, Maharashtra): a buttery tava bhaji for pav, chopped onion and a squeeze of lemon.
• Chaat Masala (Agra, Uttar Pradesh): the finishing sprinkle for chole, fruit, aloo chaat, dahi, pakoras and fries.

Two 100 g pouches of each blend: 200 g of every one, 600 g in all. No fillers, no preservatives. Every spice is named on the back of each pouch.

Heirloom recipes, hand-blended in our Bhubaneswar kitchen, 100 pouches at a time.

Spice index: Purani Dilli Chole 3/5 · Bombay Pav Bhaji 5/5 · Chaat Masala 3/5

A mother-daughter spice kitchen — every blend true to its region.