East Indian masalas have a long-standing tradition of almost never being sold over the counter. They are prepared via a meticulous roasting process by the women of the house and are stored in airtight containers for use for the rest of the year.
The summer season is masala-grinding time for the East Indian woman and with the first scorching heat wave the ingredients are listed and duly purchased from trusted kiraana stores or merchants.
Chools or makeshift fireplaces are constructed in cow dung coated backyards and on a fire kindled from wood, these spices are roasted to the exact degree required.
These roasted spices are then taken to the local girni for fine-quality grinding. The stone mill's grinding process is the most recommended way to grind spices into powder and is better than a grinder or a mixer.
When the weather is just right on a fine summer morning, you will find a long line of women patiently awaiting their turn with baskets full of spices.
It is this process we follow at Grace Nana's East Indian Masalas. We bring you a range of the most important and popular East Indian masalas - straight from our hearth.