Since 1974

A recipe on the
back of a temple calendar.

Shanta Shindtej ran a tiny masala stall in the alleys of Kolhapur. She kept her recipes in her head and, on one paper calendar from the Mahalaxmi temple, in careful Devanagari script.

What we won't change

The slow parts.

Sourcing.

We buy from the same six families we've bought from for decades — Sangli haldi, Byadgi and Kashmiri chilies, Guntur peppers, Kerala cardamom.

Roasting.

Every spice is dry-roasted separately in cast-iron kadhais, by hand, until the oils just start to sing.

Milling.

Stone mills, low RPM. Heat is the enemy of aroma.

Packing.

Nitrogen-flushed, dark-glass jars. Never plastic bags.

1974

Shanta opens a masala stall in Kolhapur's Mahadwar Road.

1998

Her son Tej takes over. Adds two blends. Same mill.

2024

The third generation ships small batches nationwide.

A recipe on theback of a temple calendar.

The slow parts.

A recipe on the
back of a temple calendar.