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

This 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 masala

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 fives 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.