Chai Pani Masala Collection: Small Tin 3 Pack
These are the most widely known of the Indian masalas and for good reason! This collection is full of rich flavor and takes the intimidation out of Indian cooking.Â
Set Includes 3 small tins, approx. 1.5-2 oz each:
- Tandoori Masala (contains trace amounts of wheat): Spicy, tangy and bright, to rub directly on meat and try on grilled chicken, in marinades and on roasted veggies.
- Garam Masala: Aromatic, warm and fierce. Use in any recipe that calls for it, but also use it as a finishing touch on roasted vegetables, in stews, or rubbed on grilled meats.
- Madras Curry Powder: Warm, citrusy and mild. In addition to "curry" try it on grilled chicken, in marinades and on roasted vegetables.
-
Gift box is 6"l x 2"d x 2.75"h
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
Original: $24.99
-65%$24.99
$8.75Chai Pani Masala Collection: Small Tin 3 Pack
These are the most widely known of the Indian masalas and for good reason! This collection is full of rich flavor and takes the intimidation out of Indian cooking.Â
Set Includes 3 small tins, approx. 1.5-2 oz each:
- Tandoori Masala (contains trace amounts of wheat): Spicy, tangy and bright, to rub directly on meat and try on grilled chicken, in marinades and on roasted veggies.
- Garam Masala: Aromatic, warm and fierce. Use in any recipe that calls for it, but also use it as a finishing touch on roasted vegetables, in stews, or rubbed on grilled meats.
- Madras Curry Powder: Warm, citrusy and mild. In addition to "curry" try it on grilled chicken, in marinades and on roasted vegetables.
-
Gift box is 6"l x 2"d x 2.75"h
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
These are the most widely known of the Indian masalas and for good reason! This collection is full of rich flavor and takes the intimidation out of Indian cooking.Â
Set Includes 3 small tins, approx. 1.5-2 oz each:
- Tandoori Masala (contains trace amounts of wheat): Spicy, tangy and bright, to rub directly on meat and try on grilled chicken, in marinades and on roasted veggies.
- Garam Masala: Aromatic, warm and fierce. Use in any recipe that calls for it, but also use it as a finishing touch on roasted vegetables, in stews, or rubbed on grilled meats.
- Madras Curry Powder: Warm, citrusy and mild. In addition to "curry" try it on grilled chicken, in marinades and on roasted vegetables.
-
Gift box is 6"l x 2"d x 2.75"h
Spicewalla's founder Meherwan Irani's restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others. Spicewalla harkens back to his roots in India. Every fall, while growing up, Meherwan's family would spend a whole week making their own dhansak masala from the freshest, hand-picked whole spices. They’d roast and grind it all themselves — a tradition he brought with him when he opened his first restaurant. When some local chef pals asked him where they could source fresher, superior spices in more manageable amounts for their kitchens, he jumped at the opportunity to share his passion for all things spice.
