Pre-launch
A name on every jar, not a logo on a story.
Every regional blend will be set and re-approved, batch by batch, by the same kind of person who's been doing this her whole life without a job title for it.
The curator program
Each regional line is developed and approved by a named curator — an experienced elder recruited from her locality for her standing as the person whose masala her neighbors already ask for. She sets the ratio, tastes every early batch, and her name and town are printed on the label.
How the curator program works →Three distinct traditions
Telugu Line
Guntur, Andhra Pradesh
Karam podi, Guntur chili powder, Andhra avakaya masala — heat and oil forward, low sweetness.
Tamil Line
Madurai, Tamil Nadu
Milagai podi, sambar & rasam powders, Chettinad masala — roasted-lentil depth, tamarind-forward.
Malayali Line
Palakkad, Kerala
Meen curry masala, coconut-based podis, Kerala garam masala — coconut oil, curry leaf, gentler chili hand.
The Guntur Reserve
The chili is the one ingredient we refuse to compromise on: straight from Guntur, Andhra Pradesh — the benchmark growing region for heat, color, and oil content in Indian chili — bought close to the farm, not from a spice-market middleman blending origins to hit a price point.
Read about the Reserve →Be first to know when we launch
Join the list for launch news, the Guntur Reserve drop, and Curator's Table access.