Why I Make My Own Spice Blends at Anvaya | Bangalore Food

I could easily buy a ready-made masala. It would save me time, reduce one more thing to do in the kitchen and, honestly, make life a little easier.

But I prefer making my own.

I grew up in Bangalore where spices were often bought whole, roasted at home and ground when needed. I remember the smell of spices roasting in the kitchen, and over the years I have realised how much that little process changes the final dish.

The thing I find most interesting is that you don't really roast spices by following a timer. You roast them by paying attention.

Coriander starts smelling warm and fragrant. Cumin changes quite quickly. Chillies deepen in colour and aroma. There is a point where you know they are ready, and if you miss it, you can taste it later.

That is something I learnt by cooking, not by reading a recipe.

And I don't use one masala for everything at Anvaya. A saaru needs something different from a gojju. A huli needs a different balance. Sometimes I want the spices to be quite noticeable; sometimes they are there only to support the vegetables and sourness.

So I make the blends according to what I am cooking.

There is also something very satisfying about starting with a few whole spices and ending up with a powder that smells completely different from what was in the pan ten minutes earlier.

It takes more time. I roast, cool, grind and store them myself. But I like knowing exactly what is going into the food I serve. And perhaps more than anything, I like that the spice blends keep changing with the food.

There isn't one Anvaya masala.There are different combinations for different dishes, different seasons and sometimes simply different things I feel like cooking that week.

That is one of the things I love about traditional cooking. It gives you a framework, but it doesn't ask you to make everything exactly the same.

At Anvaya, I want the food to feel like that too - familiar, rooted in the Karnataka kitchens I grew up around, but still made in my kitchen, on that particular day.

🌿 Some things are better made fresh. I think spice blends are one of them.

Karnataka food & spice blends - Common questions

What are spice blends?

Spice blends are combinations of whole or ground spices used together to build the flavour of a particular dish or style of cooking. Anvaya makes its own spice blends to control the roasting, proportions and flavour of the spices used in each dish.

Is homemade masala better than packaged masala?

Not necessarily. Making masala at home gives the cook more control over the ingredients, roasting and proportions.

Why does Karnataka food use different spice blends?

Different Karnataka dishes use different combinations and proportions of spices, depending on the preparation and regional or family tradition.

What makes Karnataka food different from other South Indian food?

Karnataka cuisine varies considerably by region and community, with different combinations of spices, souring agents, coconut, lentils and seasonal ingredients.

Where can I experience Karnataka vegetarian food in Mumbai?

Anvaya is a reservation-only Karnataka-style vegetarian dining experience in Thane, serving a multi-course meal rooted in the family cooking Apoorva grew up with in Bangalore.

What is a South Indian supper club?

A South Indian supper club is a small, reservation-based dining experience centred around a set South Indian meal rather than a conventional restaurant menu. Anvaya is one such intimate dining experience in Thane.

Why roast spices before grinding them?

Roasting changes the aroma and flavour of whole spices, bringing out deeper and more complex flavours.

Where can I find a unique vegetarian dining experience in Mumbai?

Anvaya offers an intimate, reservation-only South Indian vegetarian dining experience in Thane, with one shared table and a multi-course banana leaf meal.