Our products
Our masale
Five everyday masale with a Maharashtrian undertone, made in Vadodara. No added preservatives and no artificial colours.
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आज काय बनवायचं?
What shall we make today?
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For bharli vangi
Kanda Lasun Masala
The pack calls Kanda Lasun best for all kinds of stuffed dishes.
How much: 1½ tbsp for every 500 g of vegetables, with salt and chilli powder to taste.
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For usal
Kanda Lasun Masala
Kanda Lasun adds a rich aroma to sprouts.
How much: 1½ tbsp for every 500 g of vegetables, with salt and chilli powder to taste.
Also good: Veg Masala
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For paneer sabzi
Veg Masala
Veg Masala is made for vegetables, paneer, sprouts, pulao and gravies.
How much: 2–3 tsp (10–15 g) for every 500 g of vegetables, with salt and chilli powder to taste.
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For chole or rajma
Veg Masala
Sauté onion and tomato with Veg Masala until the oil separates, then add your chole or rajma.
How much: 2–3 tsp (10–15 g) for every 500 g of vegetables, with salt and chilli powder to taste.
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For pulao
Veg Masala
Veg Masala is blended for pulao and gravies, with whole spices already in it.
How much: 2–3 tsp (10–15 g) for every 500 g of vegetables, with salt and chilli powder to taste.
Also good: Onion Flakes
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For biryani
Onion Flakes
Onion Flakes bring the aroma and natural sweetness of onion, without the chopping.
How much: 1 tbsp of flakes is about 3 tbsp of fresh chopped onion once rehydrated.
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For chicken curry
Chicken Masala
Balanced for chicken curry, chicken fry and chicken sukka.
How much: 4–5 tbsp (40–50 g) for 1 kg of chicken, with curd, salt and red chilli powder.
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For chicken sukka
Chicken Masala
Marinate the chicken with the masala and curd for at least half an hour.
How much: 4–5 tbsp (40–50 g) for 1 kg of chicken, with curd, salt and red chilli powder.
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For egg curry
Anda Masala
Boil 6 eggs, then cook them in the masala gravy for 5 minutes.
How much: 3–4 tsp (20 g) for 6 eggs, with salt and chilli powder to taste.
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For anda bhurji
Anda Masala
The pack names anda bhurji and egg kheema as well as egg curry.
How much: 3–4 tsp (20 g) for 6 eggs, with salt and chilli powder to taste.
Ten dishes. Five pouches.Point at a dish to see its pouchTap a dish for how much to add
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Masala powder
Kanda Lasun Masala
Crafted with premium spices and dehydrated onion and garlic, Kanda Lasun brings authentic cooking to your kitchen. It saves you time without giving up flavour, and adds a rich aroma to vegetables, stuffed vegetables, sprouts and gravies.
Best for all kinds of stuffed dishes.
How to use
- Heat 2 tbsp oil. Add onion and tomatoes, with salt and chilli powder to taste.
- Add 1½ tbsp of masala for every 500 g of vegetables and cook for 1 minute.
- Add the vegetables and water as needed. Cook until done and finish with fresh coriander.
For a dry sabzi, sprinkle 1 to 2 tsp at the end of cooking.
Ingredients
Dehydrated onion flakes, dehydrated garlic, Kashmiri chilli powder, coriander seeds, cumin seeds, fennel seeds, kasuri methi, turmeric, salt, black pepper, cloves, black cardamom, cinnamon, bay leaf, mace, stone flower.
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Masala powder
Veg Masala
The taste of home cooking, made in small batches. Carefully selected whole spices and dehydrated onion and garlic give a rich aroma, a balanced flavour and the same taste every time.
How to use
- Heat 2–3 tbsp oil or ghee and sauté onions until golden brown.
- Add 2–3 tsp (10–15 g) of masala for every 500 g of vegetables, with salt and chilli powder to taste.
- Add chopped tomatoes and sauté until the oil separates.
- Add vegetables, paneer, chole or rajma and cook well. Finish with fresh coriander and serve with roti, paratha, naan or rice.
Ingredients
Coriander seeds, cumin seeds, Kashmiri chilli powder, dehydrated onion flakes, dehydrated garlic, turmeric, dry ginger, fennel seeds, black pepper, cinnamon, cloves, bay leaves, green cardamom, dagad phool, javitri, star anise, nutmeg.
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Masala powder
Chicken Masala
A balanced blend of aromatic spices, Kashmiri chillies and dehydrated onion and garlic. It brings out the taste, aroma and rich colour of chicken curry, chicken fry and chicken sukka, with a homemade flavour in every meal.
How to use
- Mix 4–5 tbsp (40–50 g) of masala into 1 kg chicken with 2 tbsp curd, salt and red chilli powder. Marinate for at least half an hour.
- Heat oil, add 3 finely chopped tomatoes and 2 finely chopped onions, and sauté for 3 minutes.
- Add the chicken and sauté until the oil separates.
- Add water for the gravy you like and cook until tender. Finish with fresh coriander.
Ingredients
Coriander seeds, cumin seeds, Kashmiri chilli powder, dehydrated onion flakes, dehydrated garlic, turmeric, dry ginger, fennel seeds, black pepper, cinnamon, cloves, bay leaves, green cardamom, dagad phool, javitri, star anise, nutmeg.
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Masala powder
Anda Masala
A blend of premium spices for rich, aromatic egg dishes, made with ease. It gives deep flavour, vibrant colour and a balanced taste, with no artificial colour or preservatives.
How to use
- Boil 6 eggs. Sauté 2 finely chopped onions in oil until golden brown.
- Add 3–4 tsp (20 g) of masala with salt and chilli powder to taste.
- Add 2 chopped tomatoes and sauté until the oil separates.
- Add water and bring to a boil. Add the eggs and cook for 5 minutes. Finish with fresh coriander.
Ingredients
Coriander, Kashmiri red chilli powder, dehydrated onion flakes, dehydrated pepper, garlic, cumin, black pepper, black cardamom, cloves, cinnamon, green cardamom, bay leaf, dry ginger, poppy seeds.
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Dehydrated onion
Onion Flakes
The aroma and natural sweetness of onions, without the chopping. Made from selected onions and hygienically dehydrated to keep their flavour, the flakes rehydrate quickly as they cook.
How to use
- Add straight into cooking, or soak in water for 5–10 minutes first.
- For curries and gravies, sauté in hot oil until lightly golden.
- 1 tbsp of flakes is about 3 tbsp of fresh chopped onion once rehydrated.
Ingredients
100% dehydrated onion flakes.