India · named makers · Kodagu first
Masalas from the women who still handmake them.
A granite stone in a courtyard. A roast you can hear. The first pantry is Kodagu. The house is for every state that still pounds. The masala carries the maker's name.
The first pantry
From Kodagu, to begin
Susheela Appaji of Madikeri
Coorg Meat Masala
Kartha masala — coriander, pepper and the quiet spices of a Coorg kitchen, roasted dark and ground a little coarse so it clings to meat.
From ₹175
Subbi of Kutta
Kachampuli
Monsoon fruit, boiled down by Subbi of Kutta until it turns near-black. A teaspoon is a whole dish.
From ₹160
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280
Susheela Appaji of Madikeri
The Coorg Pantry
Susheela Appaji's meat masala, Subbi's kachampuli, Poovamma's bird-eye chilli — packed together with their names.
From ₹590
Why the name
The stone is older than the tin.
Across India, a granite pounding stone still sits under the eaves. Factory powder does not come from it. These masalas do. We began in Kodagu. We will pay the woman who roasts in every state that still does, print her name, and tell the courtyard the spice came from. That is the whole business.
Read the house storyThe women
Named, not anonymous
The rest of India
Is there a kitchen we should know?
A parent’s masala, a grandmother’s chilli, a vinegar still boiled in the monsoon. If we take it on, we pay a royalty and print the cook’s name.
Bring a recipe
Offline · Coming soon
A Coorg table, later.
Pounding Stone Kitchen will open in Bengaluru. Until the doors are ready, the pantry ships pan-India.
Coming soon