a small bowl of idli batter, with a mixing spoon showing the consistency

idli batter

Idli batter is used make the south Indian staples, idli and dosa.

a heap of chaat masala powder

chaat masala

Chaat masala is used to sprinkle over snacks, vegetables, fruit and into drinks.

a heap of garam masala

garam masala

Of all the masala mixes that exist in Indian cookery garam masala is the best known. It is usually added to a dish towards the end of the cooking process.

a small bowl of rasam masala

rasam masala

Rasam masala is a spice mix used to flavour the thin soups served as the second course in a traditional south Indian meal.

a jar of recheado masala

recheado paste

This is the taste of Goa. Super hot red recheado masala is used to marinate, coat or stuff into the food you are cooking.

a small dish with sambar masala

sambar masala

Sambar masala is a spice mix used to flavour thick lentil-based soups that are the traditional south Indian first course.

a mound of panch phoran

panch phoran

This mix of spices, panch phoran, is the taste of Bengal. It is most commonly used to temper oil for dal and fish dishes.

a block of paneer, partly cut, on chopping board


Paneer is a fresh white cheese with a crumbly texture. It is made by curdling milk with a vegetable-derived acid,

a jar of tamarind water with a spoon

tamarind water

Tamarind water is an extract of tamarind that has been soaked in warm water. It is a tangy preparation used to give a sour flavour to dishes.