Aachi

Aachi Kulambu Chilli Masala is a tangy, bold spice blend for South Indian kulambu (thick tamarind-based gravies). It balances chilli heat with tamarind tartness and aromatic spices for an authentic flavour.

• Tangy tamarind-based gravy spice blend
• Perfect for chettinad kulambu and tamarind curries
  

Aachi Rasam Powder is a South Indian spice blend ground for rasam, the thin peppery tamarind broth served over rice. Black pepper and cumin lead it, with coriander, red chilli and asafoetida behind them, so it tastes sharp and aromatic rather than heavy.

Best for

• Tomato, pepper and lemon rasam
• Seasoning thin tamarind broths and clear soups
• A pinch stirred into dal, buttermilk curries and vegetable stir-fries

Using it

Allow about one heaped teaspoon per two cups of rasam. Bring tamarind extract to a boil with chopped tomato, salt and a pinch of turmeric, stir in the powder and let it boil two or three minutes so the raw edge cooks off. Add the thin water from cooked toor dal, then pull the pan off the heat the moment it froths at the edges — rasam turns bitter if it boils hard once the dal is in. Finish with a tempering of ghee, mustard seeds and curry leaves, and fresh coriander.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.

Aachi Fish Fry Masala is a crispy coating spice mix that gives fried fish a beautifully spiced, golden crust. Packed with chilli, turmeric and aromatic spices, it is the go-to masala for South Indian fish fry.

• Crispy coating spice mix for pan or deep-frying
• Bold chilli and turmeric flavour profile
• Wholesale tray: 100g x 10 packs per tray

Aachi Dum Biryani Masala is the classic all-purpose dum biryani spice blend, carefully formulated for slow-cooked biryani dishes. Its balanced warmth and fragrance work perfectly with both chicken and mutton biryani.

• All-purpose dum biryani spice blend
• Ideal for slow-cooked chicken and mutton biryani
  

Aachi Special Bombay Biryani Masala captures the tangy, aromatic style of Mumbai's iconic Bombay biryani. Featuring dried plums, potatoes and a vibrant spice blend, it delivers a unique sweet-spicy flavour profile.

• Authentic Bombay biryani spice profile
• Notes of dried fruit and tangy spices
  

Aachi Rice Idly Mix is a ready idli batter mix of rice and lentil flour, so the overnight soaking and wet grinding are already done. You add water, let it ferment, and steam. The idlis come out soft and white, much as a home-ground batter would.

Best for

• Soft steamed idlis for breakfast
• Idli with sambar and chutney
• Lunch boxes and easy weekday mornings

How to cook it

Mix the powder with water to a thick batter that drops slowly off a spoon rather than pouring, and leave it covered somewhere warm for six to eight hours, or overnight in a cold kitchen, until it has risen and smells faintly sour. Stir in salt gently, without knocking the air out. Grease the idli plates, fill them three-quarters full, and steam for ten to twelve minutes until a skewer comes out clean. Rest for two minutes before unmoulding.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.

Aachi Pepper Chicken Masala is a bold, peppery spice blend for the popular South Indian dry pepper chicken dish. Featuring whole cracked black pepper, fennel and aromatic spices, it delivers intense heat and fragrance.

• Intense black pepper-forward spice blend
• Ideal for dry-style South Indian pepper chicken
  

Aachi Paneer Tikka Masala is a smoky, tandoori-inspired spice blend for marinating and grilling paneer. It gives cottage cheese the classic charred exterior and bold flavour of restaurant paneer tikka.

• Tandoori-style marinade for paneer
• Bold grilled and charred flavour profile
  

Aachi Madras Sambar Powder is a traditional Tamil Nadu-style sambar spice blend combining roasted coriander, cumin, red chilli and curry leaves. It creates the classic tangy, aromatic sambar in minutes.

• Classic Madras-style sambar spice blend
• Made with roasted coriander, cumin and curry leaves
  

Aachi Prawn Fry Masala is a coastal seafood spice blend designed to create perfectly marinated, pan-fried prawns with a bold, spiced crust. Ideal for both dry fry and semi-gravy prawn preparations.

• Coastal seafood spice blend for prawn dishes
• Bold chilli and pepper for crispy coating
  

Aachi Chettinad Chicken Biryani Masala brings the bold, complex flavours of Chettinad cuisine to your biryani. Made with kalpasi, marathi mokku and signature spices, it delivers an authentic South Indian flavour profile.

• Signature Chettinad spices including kalpasi
• Distinct smoky, spiced South Indian flavour
  

Aachi Pani Puri Masala is the authentic spice blend for making the flavoured water (pani) used in India's most popular street food. Simply mix with water for the perfect tangy, spicy, minty puri filling water.

• Authentic tangy-spicy pani puri water spice blend
• Features mint, amchur, black salt and cumin
  

Aachi Butter Chicken Masala creates the iconic creamy tomato gravy of North India's most loved dish. With mellow spices, kasuri methi and tomato notes, it produces a smooth, indulgent butter chicken sauce effortlessly.

• Creamy tomato and kasuri methi spice profile
• Mild, family-friendly butter chicken flavour
  

Aachi Lemon Rice Powder is a convenient spice seasoning for making South Indian lemon rice (elumichai sadam). With mustard, curry leaves, chilli and dried lemon essence, it transforms plain rice into a zesty, flavourful dish in minutes.

• Instant seasoning mix for South Indian lemon rice
• Features mustard, curry leaves and lemon flavour
  

Aachi Mutton Curry Masala is a slow-cook spice blend designed for slow-cooked mutton curries. Its rich combination of whole spices, black pepper and warming masala creates the deeply aromatic gravy synonymous with South Indian mutton curry.

• Slow-cook spice blend for mutton curry
• Rich black pepper and whole spice blend
  

Aachi Kadai Chicken Masala is crafted for the iconic wok-cooked North Indian dish. Featuring freshly ground coriander seeds, dried chillies and capsicum-forward spices, it gives kadai chicken its signature bold flavour.

• Wok-style kadai cooking spice blend
• Capsicum, coriander and chilli-forward profile
• Wholesale tray: 100g x 10 packs per tray

Aachi Chicken Manchurian Masala captures the sweet, tangy and spicy flavour of Indo-Chinese chicken manchurian. A restaurant favourite, it delivers consistent results in both dry and gravy versions of this popular dish.

• Sweet, tangy and spicy Indo-Chinese flavour
• Works for both dry and gravy manchurian
  

Aachi Chicken Tikka Masala is a fragrant tandoori-inspired spice blend perfect for marinating and grilling chicken. It creates the classic charred, smoky flavour of restaurant-style chicken tikka.

• Tandoori-style marinade spice blend
• Ideal for grilling, BBQ and oven baking
  

Aachi Country Chicken Biryani Masala is crafted for naatu kozhi (country chicken) biryani, where robust spices complement the stronger flavour of free-range chicken. A deeply aromatic blend popular in Tamil Nadu.

• Designed for naatu kozhi (country chicken)
• Robust, deeply aromatic South Indian spice blend
  

Aachi Ginger Garlic Paste in the 1kg tub is the catering size, for households that cook Indian food daily and for anyone feeding a crowd. It is the same ground ginger and garlic as the smaller jar, just enough of it that you are not reaching for a replacement every fortnight.

Best for

• Everyday curry and dal bases
• Large-batch marinades for chicken and mutton
• Biryani and pulao cooked in quantity

Using it

Use about a tablespoon for every 500g of meat, or for a curry serving four. Add it once the onions have softened, fry on medium heat for a minute or two until the raw smell lifts, and only then add tomato or water. With a tub this size, decant a week's worth into a small jar and keep the main tub closed and cold, so the whole quantity is not opened and warmed each time you cook. Always use a clean, dry spoon.

Pack and storage

1kg tub. Store in a cool, dry place; keep sealed and refrigerated after opening.