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Aachi Kashmiri Chilli Whole is the mild dried red chilli kept for colour rather than heat. Whole chillies hold their colour and aroma far better than a ground powder does, so grinding or soaking them as you need them gives a noticeably deeper red than a jar of powder that has been open for months.

Best for

• Tandoori and tikka marinades
• Butter chicken, rogan josh and other rich North Indian gravies
• Chilli pastes, pickles and chutneys

Using it

For colour, soak four or five chillies in hot water for twenty minutes, drain, and grind to a smooth paste, then fry that paste in oil until the oil itself turns red. A wet paste gives up far more colour than dry powder. For tempering, drop one or two in whole and take them out before they darken. If the dish also needs heat, use these for the colour and a hotter chilli for the bite.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening, in an airtight jar away from light.

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 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 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 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 Tandoori Chicken Masala is the marinade blend for tandoori chicken, carrying both the deep red colour and the spice profile of the clay-oven original so the dish can be made in an ordinary oven or on a grill. It is aromatic and moderately hot, built around chilli, ginger, garlic and warm spices.

Best for

• Whole or jointed tandoori chicken in the oven
• Chicken tikka and kebabs on skewers
• Grilled paneer, prawns and cauliflower

Using it

Marinate in two stages. First rub the scored chicken with lemon juice, salt and a spoon of the masala and leave it twenty minutes, then mix the rest of the masala into thick, hung curd with a little oil and coat the pieces properly. Give it four hours in the fridge, or overnight for a whole bird. Cook hot and fast, around 220C, on a rack so the heat circulates, and brush with butter or oil halfway through to keep the meat from drying.

Pack and storage

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

Aachi Tandoori Chicken Masala is a classic clay-oven inspired marinade spice blend that gives chicken its unmistakeable smoky, charred red colour and flavour. Perfect for tandoor, oven or grill cooking.

• Authentic tandoori colour and smoke flavour
• Suitable for oven, grill and BBQ cooking
• Wholesale tray: 100g x 10 packs per tray

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 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 Pav Bhaji Masala captures the iconic buttery, tangy and mildly spiced flavour of Mumbai's famous street food. Use it to make authentic pav bhaji from mixed vegetables in minutes.

• Buttery tangy spice blend for Mumbai Street food
• Balanced spice profile for the whole family
  

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 Pani Puri Kit brings together the crisp hollow puris and the masala for the spiced water, so the street-food snack can be put together at home without hunting down the parts separately. The masala is sour and salty with mint and cumin behind it, which is the flavour people are actually after when they order pani puri.

Best for

• Pani puri and golgappa at home
• Party and gathering snacks, since guests assemble their own
• Using the masala on its own over fruit chaat or salad

How to cook it

Stir the masala into cold water, taste it, and let it stand for twenty to thirty minutes so the flavour comes out fully; adding fresh coriander, mint and a squeeze of lemon lifts it further. Chill the water well, as lukewarm pani is the usual disappointment. Boiled potato and soaked chickpeas make the standard filling. Crack the top of each puri, fill it, dip and eat it in one, and assemble only as you go, because a filled puri collapses within seconds.

Pack and storage

133g pack. Store in a cool, dry place, sealed after opening.

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 Paneer Butter Masala is a rich, creamy spice blend for the beloved North Indian cottage cheese dish. Its tomato, butter and cashew-inspired flavour profile creates a restaurant-quality, mildly spiced gravy at home.

• Creamy tomato-butter spice profile
• Restaurant-quality results at home
  

Aachi Mutton Masala is a premium blend of aromatic spices crafted for rich mutton preparations. Its complex spice profile with whole spice extracts ensures an authentic, restaurant-quality mutton gravy every time.

• Premium whole spice extract blend for mutton
• Restaurant-quality flavor at home
  

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 Meat Masala is a bold, all-purpose spice blend formulated for red meat curries. It combines whole spice extracts with chilli and coriander to deliver a deep, robust flavour to beef, lamb and pork dishes.

• All-purpose masala for beef, lamb and pork
• Deep, robust spice character
  

Aachi Mango Avakkai Pickle is the South Indian raw mango pickle, cut into firm pieces and cured in mustard, chilli and oil. It is hot, salty and sour at once, with the ground mustard sitting behind the chilli, and the mango pieces stay firm enough to bite rather than dissolving into the oil.

Best for

• Hot rice with a spoon of ghee or sesame oil
• Curd rice
• Dosa, idli and chapati

Serving

Avakkai is eaten in small quantities, so a modest spoonful at the side of the plate is the right serving rather than a mound of it. Use a dry spoon every time and press the pieces back down afterwards so the oil covers the pickle again, because whatever sits above the oil line spoils first. If the oil has thickened in a cold kitchen, stand the jar at room temperature before serving rather than warming it.

Pack and storage

300g jar. Store in a cool, dry place, sealed after opening.

Aachi Kashmiri Chilli Powder is made from Kashmiri dried chillies, prized for their deep red colour and mild heat. It adds a rich crimson hue to dishes like tikka, rogan josh and tandoori preparations without excessive spiciness.

• Brilliant deep red colour, mild heat
• Essential for tikka, rogan josh and tandoori dishes
  

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 Idicha Sambar Powder is a freshly ground style sambar spice blend with a coarser texture that adds an extra layer of flavour and aroma to your sambar. Ideal for traditional home-style cooking.

• Coarser ground sambar powder for extra flavour depth
• Traditional home-style sambar recipe
  

Aachi Hyderabadi Dum Biryani Masala is a carefully balanced spice blend capturing the royal flavours of Hyderabadi dum biryani. It combines star anise, kewra, saffron notes and warm spices for an authentic result every time.

• Authentic Hyderabadi dum biryani spice profile
• Contains whole spice extracts and saffron notes
  

Aachi Garam Masala is a classic warming whole-spice blend made from cinnamon, cardamom, cloves, pepper and star anise. A finishing spice added to curries, biryanis and marinades for depth and fragrance.

• Classic warming blend of whole aromatic spices
• Use as a finishing spice or marinade enhancer
  

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