Spice Blends
Madras Curry Powder
A mixture of spices of varying composition based on South Indian taste. The word curry is widely believed to be a corruption of the Tamil word kari,[1] variously meaning something like sauce, cooked vegetables or meat.
Sambar Powder
Sambar powder is a basic ingredient used to make Sambar, is a vegetable stew based on broth made with tamarind and thur dhal is a popular cooking of south Indian regions.
Rasam Powder
Rasam Powder is a prepared using pulses, spices and Asafoetida. Rasam is a south Indian soup prepared using tomato, tamarind juice and spices. Rasam is prepared in different combinations such as lemon rasam, pepper rasam, pineapple rasam.
Garam Masala
A blend of ground spices common in north India and south India. Garam masala is a blend of hot chilly with aromatic spices, used in preparing curry.
Pav Bhaji Masala
Pav bhaji masala is a blend of spices, salt, black salt and pomegranate seeds. Pav Bhaji is a fast food native to Maharashtra. A street food available all parts of India.
Channa /Chole Masala
Channa / chole masala is a blend if spices, salt, amchur powder with a spicy sour taste used for making Chole masala a popular Punjabi dish. Usually served with Bhatura
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