Pantry
What the stone makes
Four things to begin with: a dark chicken masala, a monsoon vinegar, a garden chilli, and the three together. Each tin names the woman who made it.
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