The full post is being written by the people who grind the spice and will be published here soon. Until then, here are the spices it uses.
Whole vs ground: when it is worth grinding your own
For some spices the difference is enormous. For others it barely registers.
Spices used
More from the kitchen
RecipeChole that tastes like the ones from the corner shop
The amchur and the black salt are doing more work than you think.
Read the Recipe →
TechniqueThe four-spice base every North Indian gravy is built on
Get the ratio right and most recipes stop needing a recipe.
Read the Recipe →
Behind the scenesWhy we roast every spice separately before we blend it
Cumin, coriander and clove all take heat differently. Roasting them together flattens all three.
Read the Recipe →