A pure vegetarian spice blend, built for the dish it serves. Eighteen spices roasted and rested to give gravies that cling to the bone rather than sit beside it.
The chicken curry people remember is almost never the one from a restaurant. It is the one from a dhaba on the Siwan highway at dusk — darker, smokier, less polished, with a gravy that has been fried long enough for the oil to come back to the surface twice.
That taste is not one hero spice. It is the interaction of eighteen, roasted to different degrees and rested together so the sharper notes soften into the deeper ones. We roast in small lots, rest the blend before grinding, and keep the coriander-to-chilli ratio higher than most commercial masalas so the blend builds body rather than just heat.
A note we state plainly on the pack and here: this is a pure vegetarian spice blend. It contains only spices. The name describes the dish it is designed for, not what is inside the pouch.
Eighteen-spice blend, roasted and rested in small lots
Specification| Form | Ground blend from whole roasted spices |
| Composition | Eighteen spices; coriander-forward for body |
| Dietary | Pure vegetarian spice blend — green mark on pack |
| Use | Marinade and gravy; works in both stages |
| Shelf life | 12 months from packing date |
| Storage | Airtight, away from sunlight and steam |
| Allergen declaration | No declared allergens |
| Batch traceability | QR on pack → lot, roasting & grinding date, lab certificate |
The four decisions that define this spice specifically — beyond the standard every GRAMIVA product shares.
Each component bought, inspected and stored whole. Nothing arrives pre-mixed.
Components roasted to different degrees — cumin and coriander deeper, cardamom and mace barely — then combined.
The blend rests so sharp notes soften into deep ones. Grinding immediately gives a harsher masala.
Tested at an accredited laboratory with every batch.
Use it twice. One spoon in the marinade with curd and lemon, thirty minutes. Another when the onions turn deep gold — and then fry the masala until the oil comes back to the surface. That second step is the whole dish.
One spoon with curd and a squeeze of lemon, thirty minutes minimum. The acid opens the meat; the spice goes in rather than sitting on top.
Add the second spoon at deep-gold onions and fry until oil separates. Most home curries stop three minutes before this point — that is the gap between good and dhaba.
Ten minutes off the flame, covered. The gravy tightens and the spices settle into it.
Marinate with curd, lemon and one spoon. Onions to deep gold, ginger-garlic, tomato, second spoon, bhuno until oil separates. Add the chicken, seal, then water. Finish with GRAMIVA garam masala, lid on, two minutes.
The same blend carries vegetarian mains beautifully — the depth was never coming from the meat.
Onion-tomato base, one heaped spoon, halved boiled eggs slipped in at the end. The fastest way to eat well on a Tuesday.
Coriander-forward rather than chilli-forward — so it builds a gravy instead of just setting your mouth on fire. Every batch carries an accredited laboratory certificate, and any pack that disappoints you is replaced within seven days — no questions, no receipt.
Orders, complaints and trade enquiries all reach the same small team in Gopalganj. Pay by UPI or cash on delivery — your choice, at checkout.
