Maharashtrian masale · Vadodara
Open the dabba.
Taste the Tradition.
A round brass dabba of everyday masale sits in every Maharashtrian kitchen. Ours holds five. It started with one, packed into parcels for a daughter far from home.
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What are you cooking?
Or point at any tinOr tap any tin
The spice shelf
Salt. Chilli. Tahmini.
One sabzi can call for a dozen jars. Tap a jar to see which Tahmini masala already has it, or clear the whole shelf.
19jars on the shelf
The Kanda Lasun, Veg, Chicken and Anda packs ask you to add only salt and chilli powder to taste. Oil, onion and tomato still come from your kitchen.
Tap a jar to see which Tahmini masala already has it.
1½ tbsp for every 500 g of vegetables, with salt and chilli powder to taste.
Our masale
Inside the dabba
Five everyday masale with no added preservatives and no artificial colours.
Masala powder
Kanda Lasun Masala
Dehydrated onion and garlic with Kashmiri chilli and whole spices, for vegetables, stuffed vegetables, sprouts and gravies.
Details
Masala powder
Veg Masala
A small-batch blend of whole spices with dehydrated onion and garlic, for vegetables, paneer, sprouts, pulao and gravies.
Details
Masala powder
Chicken Masala
Kashmiri chillies, dehydrated onion and garlic and aromatic spices, balanced for chicken curry, chicken fry and chicken sukka.
Details
Masala powder
Anda Masala
Premium spices for rich, aromatic egg curry. It also suits anda bhurji and egg kheema.
Details
Dehydrated onion
Onion Flakes
Selected onions, dehydrated and ready to use. One tablespoon does the work of about three tablespoons of fresh chopped onion.
Details
