House
Questions
If the tin still confuses you, write kitchen@poundingstone.shop. The story is longer.
Where do you ship?
Pan-India from Bengaluru. Two to four working days. Free over ₹999.
How hot is the bird-eye chilli?
High and short, not slow and muddy. A pinch wakes a dal. The tin is 50 g because that is enough for a careful kitchen.
Who makes the masala?
Susheela Appaji of Madikeri (meat masala), Subbi of Kutta (kachampuli), Poovamma of Madikeri (bird-eye chilli) opened the pantry. Makers from other states will follow, named the same way.
Is this only Coorg masala?
The first tins are from Kodagu. The house is for all of India — any kitchen that still handmakes. Bring a parent’s recipe on the Invite page.
Can I send my mother’s recipe?
Yes. Use Invite, or write kitchen@poundingstone.shop. We choose a few kitchens a year. If we take yours on, we offer a written royalty and print the cook’s name. You must have her word, or be the cook.
Do you pay the makers?
Yes. Named makers are paid for the batch, and if we keep the tin, a royalty on what sells. Submitting a letter is not a contract — the contract comes if we say yes.
Is this restaurant food?
The pantry is the tins, shipped pan-India. Pounding Stone Kitchen in Bengaluru is coming soon — no walk-ins or reservations yet.
Can I return a tin?
Damaged, unopened goods yes — write kitchen@poundingstone.shop within seven days. Opened food, no.
Do I need an account?
No. Guest checkout works. Sign in if you want the account page on this device.
Do you use cookies?
Only a sign-in session if you sign in. The bag is stored on this device. No ad trackers.
How do I pay?
UPI or cash on delivery. This preview confirms the order without charging a live till.