Our Curators
The QC department is a person, not a mascot.
Actual grandmothers and aunties from Guntur, Madurai, and Palakkad will set and re-approve every regional blend — not a recipe standardized once and run by machine forever.
How a curator is chosen
Each regional line is developed and approved by a named curator — an experienced elder recruited from her locality specifically for her standing as the person whose masala everyone in the family already trusts. This isn't a marketing title: it's the same kind of person who has been doing this her whole life without a job title for it.
Ongoing, not one-time
She sets the ratio, tastes every early batch, and her name and town are printed on the label. She is paid a per-batch royalty, not a one-time buyout, so quality stays her ongoing interest, not a memory.
Right now
We're actively recruiting the first four curators — one each for the Telugu, Tamil, Kannada, and Malayali lines. When they're signed, their names, towns, and stories go here. Until then, this page describes the program as it will run.