Spice blends

Vadouvan, a spice blend with roots in Tamil Nadu's vadagam, features caramelised shallots and garlic, differentiating it from typical Indian blends like garam masala.

Classic Indian Masalas: These traditional spice blends are an important part of the regional cuisines they belong to. Find out more about them below.

Gunpowder, also known as podi or milagai podi, is a traditional South Indian spice blend made by dry-roasting lentils, dried red chillies, sesame seeds, and curry leaves.

Maharashtrian Goda Masala: Aromatic, earthy and deeply nostalgic - this spice blend is the soul of many Maharashtrian kitchens. Here are some Maharashtrian dishes that you must try with goda masala.

From the fiery Kolhapuri Masala of Maharashtra to the delicate Panch Phoron of Bengal, each blend tells a story about its land, cuisine, and palate. They define how we cook, what we eat, and how ...

Panch Phoran, also called Panch Phoron, is an authentic spice blend made from five whole spices: fenugreek seeds, nigella seeds, mustard seeds, cumin seeds and fennel seeds.

Sambhar powder is not just a one-dish wonder. This robust South Indian spice blend can easily upgrade everyday recipes - from masala idlis to paneer tikka. Here's how to make the most of it.

From soft seekh kebabs to crispy shami kebabs, each variety brings something special to the table.

Chaat Masala complements every dish from aloo tikki to fruits. Read on to know what makes this spice blend so special!

Dry roasting spices is a common technique in Indian cooking, but it is not always necessary. Here is a simple guide to knowing when to roast spices and when it is better to leave them ...