Recipes & kitchen notes
Cook with the masala, not around it.
Short, tested recipes built on our own blends — plus notes on how to store, roast and actually taste a spice.
Pav bhaji, Vadodara stall style
Butter, mash and our pav bhaji masala. Nothing clever.
Everyday aloo sabzi with cumin coriander
The one-pan sabzi that gets made four nights a week.
Paneer tikka without a tandoor
A hot pan and a high flame do most of the work.
Home-style meat curry, no shortcuts
Meat masala, onions cooked properly, and patience.
Why roasting cumin changes everything
What heat does to cumin, and when to stop.
Masala chai, measured properly
How much tea masala per cup, and when to add it.
Paneer mattar with kitchen king
One spoon of kitchen king does the job of four jars.
Home-style chicken curry
The Sunday curry — bright, not heavy.