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7 min
28/11/2025
Imagine pav bhaji masala going into biryani and sambar masala being used in chana masala; it's a recipe for disaster or a funny dish or two. It’s like casting the wrong actor in a blockbuster – entertaining, sure, but not quite what the director ordered. That’s why each spice blend has its own role, its own fanbase, and its own range of dishes it flavours.
If Indian spice blends were characters at a party, garam masala would be the warm hugger, chaat masala the witty chatterbox, and pav bhaji masala the loud, lovable friend who steals everyone’s attention. Each blend brings its own vibe, transforming everyday dishes into memorable bites. They keep your kitchen from ever feeling dull or predictable. With the right masala, even a simple dinner can turn into a delightful affair that makes your night after night. All of these spice blends under the Aashirvaad banner come in a resealable zip-lock pouch, so you don’t need any extra container to keep the spice fresh and moisture-free for longer.
Premium brands like Aashirvaad Shahi Garam Masala have coriander, cumin, black pepper, bay leaf, cloves, cassia, cardamom, star anise, mace, and nutmeg – made from roasted and ground spices. Unlike regular cooking masalas, garam masala is added at the end of cooking to preserve its fresh aroma. It is a balanced spice mix which is sweet, savoury and spicy. Use it in curries, dals, and rice dishes by sprinkling it in during the last few minutes of cooking. This blend is a must in dishes like butter chicken, dal makhani, and pulao.
Kitchen King masala is the milder cousin of garam masala and a perfect choice for everyday curries, gravies and special dishes like vegetable pulao or biryani. Aashirvaad Kitchen King Masala’s spice blend has nutmeg, clove, green cardamom, and cassia that can elevate both dry dishes and gravy dishes. Think of it as an all-purpose masala that brings restaurant-quality taste to home cooking, perfect fr North Indian dishes, especially Punjabi cuisine. Add it during cooking (not at the end like garam masala) so the spices can properly blend with your dish. It's especially good for those days when you want to make something tasty without too much fuss.
Your kitchen spice blends are incomplete without a pack of Aashirvaad Chaat Masala, especially if you are into fixing snacks every now and then. Chaat masala delivers a tangy, chatpata (spicy-sour) flavour that's perfect for sprinkling on street food snacks like pani puri, bhel puri, papdi chaat, tikki chaat, and dahi bhalla. This masala is completely different from cooking masalas because it's meant to be used as a topping, not cooked. The blend has black salt (which gives it a unique sulfurous smell), amchur (dried mango powder), cumin, black pepper, and mint. Sprinkle it on fresh fruits, salads, raita, roasted nuts, pakoras, or even plain yoghurt.
Everyone needs a box of Aashirvaad Punjabi Chole Masala for their weekly, bi-weekly or even monthly hit of chole masala. You get the flavours of the iconic Punjabi staple dish, and that visually striking, dark-coloured, tangy, and flavourful chickpea curry. This masala includes pomegranate seeds, amchur (dried mango powder), cumin, red chilli, coriander, black pepper, and cardamom. You can experiment and add it to other dishes too, like in rajma masala, chole chaat, and Punjabi-style stuffed parathas.
This spice blend brings alive the taste and colour of South Indian dishes with its rich and earthy flavours. The Aashirvaad Sambar Masala blend is specifically designed for sambar, a South Indian lentil and vegetable stew that's eaten with idli, dosa, and rice. The masala includes roasted lentils, curry leaves, coriander, cumin, fenugreek seeds, and red chillies. It's a pre-mix of locally grown ingredients handpicked by experts with the right balance of aroma and flavour. Use it for sambar, kootu and South-Indian stir-frys.
Aashirvaad Paneer Masala contains select spices like kasuri methi (dried fenugreek leaves), shahi jeera (caraway seeds), mace, and ajwain blended in perfect proportion for the right mix of taste and aroma. Kasuri methi is the star ingredient in this spice blend, which gives paneer dishes that distinctive restaurant-like flavour you can't quite replicate at home. There are a handful of variations of this spice blend, like shahi paneer, kadai paneer masala, paneer chilli masala, and paneer tikka spice mix. For paneer masala, add it to regular paneer gravies that use a lot of tomatoes. To make your regular paneer gravy richer, add butter or cream to your paneer dish along with this masala for that rich, restaurant-style taste.
Pav bhaji masala is a special spice blend that creates the magic in Mumbai's iconic street food, combining spices like coriander, cumin, fennel, black cardamom, star anise, cinnamon, cloves, and amchur (dried mango powder). This masala was created specifically for pav bhaji – spiced mashed vegetables served with buttered bread rolls. The spice mix originated through the creation of the dish itself, in Mumbai during the 1850s, as a quick meal option for textile mill workers. The spice mix makes the dish it is added to tangy, colourful and gives it a sweet aroma. You can use the Aashirvaad Pav Bhaji Masala for tawa pulao, masala dosa, misal pav, mixed vegetable curry, and even egg bhurji.
What sets each Indian spice blend apart is its personality, shaped by region, perfected by craft, and delivered with unmistakable character. These masalas have seamlessly blended into pantry staples and turn everyday cooking into something memorable without the need for fancy techniques. So trust your taste buds, and let quality spice blends take the lead.
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