Kanan's family recipe hails from Meerut but has been re-invented along the years as she has traveled around the length & breadth of India. A perfect balance of spices hand pounded at her home in Gwalior Fort, which is bound to give you that little extra zing. A shortcut for you to make a truly Indian Masala Chai.

Devabai's Khichdi Ka Masala for that pure "go home to mom's food." Taste the love in every bite. This spice blend is hand pounded on the western edge of the Deccan Plateau in the city of Nashik. Add the spice blend to your lentils and rice. Add dry or fresh grated coconut while cooking.

Jass means magic in Sindhi. Kishni Hingorani's Sindhi seasoning recipe handed down from her matriarchal ancestors. Add the magic to your vegetables and lentils. Just a dash of Jass as a finishing touch to your dish.

A secret blend of the Moorjani clan. The name 'Nawab Shah' is derived from the roots of the Moorjani forefathers. Throw in a dash of taste from the Sind dynasties. Add it to your meats, fish and vegetarian dishes for a walk down the trodden paths.

Sifar in Sindhi means punctuation. 60 year old Anisha Lala's spice blend punctuates vegetarian cooking. A taste from the culinary kitchens of forgotten tribes of the Sind region.

Bindumathi Devi Tata from the banks of the Godavari meticulously blends and pounds cloves, cinnamon, khaskhas, nutmeg and her family secrets to create a sensational taste while reciting tales of the holy Godavari river. For aubergine, potatoes, meats, fish and biryanis.

This spice blend ushers in the taste of Multan. 61 year old Vandana Malhotra's answer to food for the soul. Lentils, pulses, cottage cheese and chickpeas cooked in clarified butter and her special age old family spice blend. Also, can be used as seasoning on yogurt.

A robust blend from the royal family of Sindhudurg district of Maharashtra. Hand pounded by Neeta, the Sawantwadi Garam Masala is a perfect blend of a heritage and time-tested recipe.