Spice blends

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

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.

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 ...

Bafat Masala is an aromatic spice blend used for making Mangalorean and Goan delicacies. Check out our quick recipe below.

Maharashtrian Recipes: This flavourful Metkut Bhaat might just become your go-to comfort meal. Find out how you can easily prepare it at home.

Sumac is probably best known as being a key component in za'atar spice blend, appearing along with herbs, sesame seeds and salt.