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Masala blends

All masala blends

Garam masala (Punjabi style)

North India

The best-known Indian spice mix: warm, aromatic and only mildly hot. Every household has its own version; thi…

Chaat masala

North India

Tangy, salty and slightly sulphurous: the flavour of street chaat.

Chai masala

All India

The warming spice mix that turns ordinary tea into masala chai.

Tandoori masala

North India

A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.

Sambar powder

South India

The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.

Rasam powder

South India

A pepper- and cumin-forward blend for the thin, tangy South Indian soup.

Panch phoron

Bengal and Odisha

A whole-seed mix of five spices in equal parts, used without grinding.

Goda masala

Maharashtra

A dark, slightly sweet Maharashtrian blend with roasted coconut and sesame.

Biryani masala

Hyderabad and Lucknow

A fragrant blend with more floral spices than garam masala: mace, nutmeg, star anise and rose.

Pav bhaji masala

Mumbai

A tangy, hot blend for Mumbai’s favourite street food.

Chole masala

Punjab

A dark, tangy blend with anardana and amchur for Punjabi chole.

Chettinad masala

Tamil Nadu

A peppery, aromatic blend from the Chettinad region, with stone flower and kapok buds.

Malvani masala

Konkan coast

A fiery coastal blend from the Malvan region of Maharashtra.

Dhansak masala

Parsi cuisine

A warm Parsi blend for one of the community’s signature dishes.

Kashmiri masala (ver style)

Kashmir

Kashmiri Pandit cooking relies on fennel, dry ginger and Kashmiri chilli rather than onion and garlic.