From a single stall in Old Delhi's most storied market, to kitchens across India — the story of EarthSpice is the story of a family that never compromised on a single spice.
In 1985, Durga Masala opened its first stall at INA Market — New Delhi's legendary bazaar where diplomats, chefs, and home cooks have always come for the real thing. Our founder had a single conviction: that Indian cooking deserved spices of uncompromising quality.
No fillers. No synthetic colours. No shortcuts. Every blend was crafted from whole spices, sourced directly from the farms and markets of origin — Kashmiri chillies from Sopore, turmeric from Erode, black pepper from Wayanad, cardamom from Idukki.
Word spread the way it always does in Delhi — through neighbourhoods, through families, through the simple act of one good cook telling another where to buy their masala. By 1990, the stall had become a destination.
INA stands for Indian National Army — but for Delhi's cooks, it stands for something else entirely: the city's most serious spice destination, unchanged in its integrity for over seven decades.
We are not a factory. We are a craft operation that happens to have been refining its craft for forty years. Every spice is sourced from its region of origin. Every blend is made in small batches, roasted fresh, ground to order.
This is why we test every incoming lot. Why we reject shipments that don't meet our standard. Why our Galouti Masala still has real dried rose petals and real kewra — not flavourings, not substitutes. The real thing, or nothing.
The same masalas that Delhi's best home cooks and restaurants have trusted for generations — now one click away.
