Pune · Maharashtra
The dal that brought my mother back
My mother made masoor dal every Sunday morning — the kind where the tempering hit the ghee and the whole house filled up in seconds. I had been trying to recreate it…
Sunita Rao
Masoor Dal
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Open The Lid What Changes What This Blend Is Not Dishes That Deserve This
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Kitchen Science
14 whole spices · individually balanced
Adds depth, not heat
Roasted to bring warmth without dominance
The Indian Essential
The blend every Indian kitchen has. Few have one this balanced.
Garam Masala
Fourteen spices. No single one in charge.
4.7 · 82 reviews
₹149
Size
100g
Hand-pounded aromatics that provide a foundational 'finish' to curries without overpowering the main ingredients.
Why This Exists
Most garam masalas let one spice (cardamom, clove, cinnamon) take over. We balanced fourteen instead, so the blend adds depth without becoming the flavour you can name.
Qty
1
What you’ll notice first, and what’s actually inside: top note to finish.
Green Cardamom
Top NoteThe bright opening
Lift, without becoming the headline.
Mace
Heart NoteThe quiet middle
Rounds the blend so it never sharpens.
Cubeb Pepper
FinishThe uncommon finish
An earthy note most garam masalas skip.
Black Cardamom
FinishThe smoky depth
Smoky counterpoint that gives the blend length.
Nutmeg
FinishThe careful balance
A whisper of sweetness, never announced.
Also in the blend
Cumin SeedsCorianderPeppercornsBay LeafStar AniseCaraway SeedsCinnamonClovesPoppy Seeds
Before You Cook
Cardamom and cinnamon hit the moment the packet opens.
While You Cook
Dissolves into the gravy in the final two minutes. No competing.
At The Table
Warmth you feel. A curry you taste, not a masala.
Not for heat. There are better ways to add fire.
Not for early cooking. Add in the final two minutes only.
Not a blend that makes every curry taste the same.
01
Paneer Butter Masala
The defining dish. The blend deepens the tomato-butter base without competing with the richness of the paneer.
Tip
Stir into ghee for 30 seconds before adding cream. The aroma develops fully before the liquid arrives.
02
Dal Makhani
Slow-cooked dal needs a garam masala that adds complexity without sharpness, added right at the end as a final tempering.
Tip
Add to the tempering ladle in ghee, not directly into the dal. It blooms differently.
03
Chicken Curry
Works with any regional variation because it enhances the chicken's natural flavour rather than overriding it.
Tip
Add one pinch early for background depth, a second pinch in the final minute for aroma.
When to add
Final two minutes, off high heat.
How much
¼ tsp per 2–4 servings.
What to avoid
Don't add early. It turns bitter.
Storage
Airtight, away from light and heat.
Reviews
What our customers say
4.782 reviews
5
60
4
22
3
0
2
0
1
0
Shakkun Pal
20 Jul 2026
Very good
Likes the aroma.
User K
19 Jul 2026
Good quality
Good quality.
Varsha
8 Jul 2026
Lovely, mild flavour
Pleasant mild flavour.
Alok Srivastava
30 Jun 2026
Taste
Perfect blend of spices.
Geet
29 Jun 2026
Trusting Daastaan now
Good taste and aroma.
Shipra Rajput
29 Jun 2026
Good masala
Very nice.
Abhijit Mazumdar
28 Jun 2026
Good quality
Good quality.
Daastaan
25 Jun 2026
Shivling Hundiwale
25 Jun 2026
Superb
Good product with safe and secure packaging.
Nakul Goyal
24 Jun 2026
The intensity of the spice is amazing, aroma is also good.
Pranav Gupta
21 Jun 2026
Best flavour, freshness, aroma and packing
Better flavour, freshness and packaging than Everest and MDH; doesn't darken vegetables.
Harish Gaur
19 Jun 2026
Freshness
Good.
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Read Garam Masala
₹149