Open the packet before you read anything else. Forty years of the same formula.
Cancel anytime. Delivered fresh each month.
“We know what your mother cooked.— Durga Masala, INA Market, New Delhi
We’ve been grinding it since 1985.”
Kabab Masala is a specialty North Indian blend formulated for marinating minced or cubed meats, paneer, and vegetables before grilling, shallow-frying, or baking. Unlike generic tandoori or garam masala, this is engineered for binding, tenderness, and layered aroma — not just heat or color.
It is a marinade-first spice, not a finishing one.
Key characteristics: • Fine, smooth texture — no grit, ideal for mince binding • Visible specks of stone flower and dried ginger • Heat level: Medium (5 out of 10) — warmth from black pepper and green cardamom • Aroma: Earthy and warm — stone flower and coriander dominate, no raw spice smell
Best used in: • Seekh Kababs • Galouti Kababs (mutton, chicken, or paneer) • Tikka marinades (chicken, paneer, soya) • Grilled vegetables (cauliflower, mushrooms, corn) • Stuffed paratha fillings
Pro Tip: Always mix Kabab Masala into raw mince or marinade and rest for at least 45 minutes. For best results, refrigerate overnight. Heat destroys the tenderizing enzymes — never add post-cooking.
Add at the start to bloom the spices and release their essential oils for maximum depth.
Mix with yogurt, oil, and citrus. Rest minimum 2 hours — overnight for meat.
A pinch added at the end preserves volatile aromatics that high heat destroys.
Cool, dry, away from sunlight. Use within 12 months for full potency.
100% . Stone-ground at our chakki in INA Market, New Delhi.
No fillers. No artificial colour. No preservatives.
What you see is the natural colour of the spice.
Biryani Masala
₹240.00
We do not use the "organic" certification label — not because our standards are lower, but because certification in India is inconsistent. What we guarantee: no pesticides in the grinding process, direct sourcing from known farmers, and zero synthetic additives of any kind.
We grind in small batches and dispatch within 1–2 days of grinding. Unlike supermarket spices that may have been sitting in warehouses for months, what you receive has been freshly processed at our INA Market chakki.
Keep in a sealed container, away from direct sunlight, heat, and moisture. A kitchen cupboard (not near the stove) is ideal. Shelf life is 12 months from date of grinding for full potency.
Absolutely. We have supplied chefs, caterers, and restaurants from INA Market for decades. WhatsApp us directly for bulk pricing and custom packaging.
We replace it. Send us a photo on WhatsApp and we will dispatch a replacement with no questions asked.
Plus early access to new blends and recipes from INA Market.
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