Kodagu · named makers · shipped from the hills
Masalas from the women who still handmake them.
A granite stone in a courtyard. A roast you can hear. Three kitchens in Kodagu, and a table in Bengaluru. The masala carries the maker's name.
The first three
From the stone
Akkavva of Chettalli
Coorg Chicken Masala
Kartha masala — coriander, pepper and the quiet spices of a Coorg kitchen, roasted dark and ground a little coarse so it clings to chicken.
From ₹320
Subbi of Kutta
Kachampuli
Monsoon fruit, boiled down by Subbi of Kutta until it turns near-black. A teaspoon is a whole dish.
From ₹420
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280
Akkavva of Chettalli
The Coorg Pantry
Akkavva's chicken masala, Subbi's kachampuli, Poovamma's bird-eye chilli — packed together with their names.
From ₹980
Why the name
The stone is older than the tin.
Across Kodagu, the granite pounding stone still sits under the eaves. Factory powder does not come from it. These masalas do. We pay the woman who roasts, print her name, and tell the courtyard the spice came from. That is the whole business.
Read the house storyThe women
Named, not anonymous
Offline · Indiranagar
The kitchen that cooks from the same tins.
Pounding Stone Kitchen, Bengaluru. Lunch walk-in, dinner by reservation, pantry counter for the masalas.
Visit the table